Let’s make it
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.
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.
Take off the oven after a further 15 minutes of baking. Allow to cool on a wire rack and cut into pieces.
Jaggery is a natural sweetener and provides energy over an extended period of time. Be mindful of portion sizes in order to control calorie intake!