Jaggery And Wheat Flour Cake Recipe: No Oven Needed, Easy To Make!
Homemade cake is not only delicious but also nourishing for your health. Especially in winter, a sweet treat made with jaggery, wheat flour, and dry fruits can taste just like a cake, without requiring an oven. Homemaker Sumitra Maurya suggests it can easily be prepared in a pressure cooker or a deep pan, making it a healthy and accessible option. This cake, enriched with dry fruits, jaggery, and wheat flour, is perfect for festivals or special occasions and tastes amazing. Today, we share an easy method to make a jaggery and wheat flour cake at home. It’s simple, wholesome, and doesn’t require much effort. (Local18)
To make this cake, you will need 1½ cups of wheat flour, slightly over ½ cup of grated jaggery, ½ cup of melted butter, slightly over ½ cup of milk, and 1½ cups of thick yoghurt. Additionally, include 1 teaspoon each of baking powder and baking soda, ½ teaspoon of salt, 1 teaspoon of vanilla essence, and 1 tablespoon of vinegar or lemon juice. For the dry fruits and nuts, use 1 cup of chopped raisins, dates, figs, and cranberries, along with ¼ cup of chopped walnuts, almonds, and cashews. (Local18)
Start by cleaning and soaking the dry fruits and nuts in lukewarm water for 20-30 minutes to soften them and enhance their flavour. Meanwhile, heat the milk in a pan without letting it boil, then add the jaggery and stir on low heat until fully dissolved. Allow this mixture to cool completely. Once cooled, whisk in the melted butter, yoghurt, vanilla essence, and vinegar until smooth and well combined. In a separate bowl, sift together the wheat flour, baking powder, baking soda and salt. Gradually fold the dry mixture into the wet ingredients, mixing gently. When the batter is thick yet still spoonable, carefully fold in the soaked dry fruits to ensure even distribution. (Local18)
Prepare a heavy pan or pressure cooker by spreading a thick layer of salt at the base and placing a stand or an inverted bowl on top. Line a cake tin with butter paper, pour in the batter, and place the tin on the stand. If using a pressure cooker, remove the whistle and cook on very low heat for 50-55 minutes. (Local18)
Once baked, let the cake cool, then serve, garnished with extra dry fruits for added flavour and presentation. (Local18)
