Ragi Jaggery Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and grease a cake tin with butter.

2. 2

   In a large mixing bowl, combine 200g of ragi pindi, 50g of whole wheat flour, 1 tsp of baking powder, and

3. 3

   5 tsp of cardamom powder. Mix well.

4. 4

   In a separate bowl, melt 50g of butter and mix it with 150g of jaggery until the jaggery dissolves completely.

5. 5

   Add 200ml of milk and 100g of curd to the jaggery-butter mixture and whisk until smooth.

6. 6

   Gradually add the wet ingredients to the dry ingredients, stirring continuously to form a smooth batter.

7. 7

   Pour the batter into the prepared cake tin and smooth the top with a spatula.

8. 8

   Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

9. 9

   Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before serving.