Jaggery Cake
40 Minutes
Preparation Time
40 Minutes
Cooking Time
12
Serving
You will need
- MILKMAID 1 small tin
- MAGGI Coconut Milk Powder 1 tbsp.
- Slightly roasted Semolina 250g
- Jaggery (grated) 250g
- Sugar 80g
- Margarine 100g
- Sultana 60g
- Cashew Nuts 80g
- Eggs 3
- Grated nutmeg 2 tsps.
- All spice 2 tsp.
- Cardamom (crushed) 2-3 pods
- Vanilla essence 2 tsp.
Nutritional Information
- Energy : 387 kcal
- Carbohydrate : 59 g
- Protein : 6.8 g
- Fat : 14.1 g
Let’s make it
Step 1
In a pan, mix roasted semolina, sugar and jaggery. Separate eggs. Beat the yolks and add to the mixture. Add coconut milk, MILKMAID, all spice, sultanas and 40g of cashew and mix together. Then beat the egg-whites and fold into the mixture.
Step 2
Line a tray with 2-3 oil papers and pour in the mixture. Bake at around 180* C until light brown on top and then cover the cake with buttered oil paper to avoid the cake from getting burnt.
Step 3
Take off the oven after a further 15 minutes of baking. Allow to cool on a wire rack and cut into pieces.
