Sorry, you need to enable JavaScript to visit this website.
Buy Now

Jaggery Cake

Rating

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.

Nutritional Facts

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!