Créé avec l’IA
Ragi Jaggery Cake
60 min 504 kcal par portion Moyen
Ingrédients
4 Portions
- ragi pindi200 g
- jaggery150 g
- milk200 ml
- curd100 g
- whole wheat flour50 g
- baking powder1 tsp
- cardamom powder0,5 tsp
- butter50 g
Instructions
- 1
Preheat your oven to 180°C (350°F) and grease a cake tin with butter.
- 2
In a large mixing bowl, combine 200g of ragi pindi, 50g of whole wheat flour, 1 tsp of baking powder, and
- 3
5 tsp of cardamom powder. Mix well.
- 4
In a separate bowl, melt 50g of butter and mix it with 150g of jaggery until the jaggery dissolves completely.
- 5
Add 200ml of milk and 100g of curd to the jaggery-butter mixture and whisk until smooth.
- 6
Gradually add the wet ingredients to the dry ingredients, stirring continuously to form a smooth batter.
- 7
Pour the batter into the prepared cake tin and smooth the top with a spatula.
- 8
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- 9
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before serving.
