Eggless wheat jaggery cake made with the goodness of milk and ghee, this recipe is a delight for the taste buds, while also maintaining a high healthfulness quotient!
Ingredients (makes approximately 8 large pieces):
- Whole wheat flour (1 cup)
- Baking powder (1/2 tsp)
- Baking soda (1/2 tsp)
- Jaggery (grated or powdered) (1 cup)
- Milk (1 cup)
- Dried Ginger Powder (1/2 tsp)
- Cinnamon Powder (1/2 tsp)
- Salt (a pinch)
- Ghee (you may use butter or oil as well) (1/2 cup)
- Mix whole wheat flour, baking powder and soda and sieve the mixture 2-3 times.
- Add jaggery to the flour and mix.
- Add milk to the flour and jaggery, and mix well.
- Add spice powders and mix.
- Lastly, add the ghee or butter or oil and mix the entire mixture well.
- This is what the batter should look like.
- Preheat an oven to 350 F. Grease a cake pan with ghee/butter and dust it with flour.
- Pour the batter into the pan.
- When the oven is ready, transfer the pan carefully into it. Set a timer for 15 minutes.
- Check the cake and depending on the color, decide how much longer you want to keep it in the oven. A total of 25-30 minutes should be ample.
- A toothpick pierced at the center of the cake should come out clean. This is an indication that the cake is cooked.
- Take it out of the oven and let it cool for 10 minutes or so. Done!
Sweet (wheat, jaggery, ghee), sour (none), salty (salt), bitter (none), pungent (dried ginger, cinnamon), astringent (none).
Being sweet and heavy in nature, this is a kapha aggravating recipe in excess. But due to the addition of cinnamon and dried ginger, this is okay for kaphas also in moderation. These spices enhance the taste, flavor and most importantly, the digestibility of the cake. Addition of ghee makes the recipe tridoshic in nature and also enhances digestibility and taste.
This is a sattvic recipe due to its sweet, nourishing qualities.