Wheat Jaggery cake twist with sesame seed

Wheat Jaggery cake twist with sesame seed

Ingredients

 8 people

for batter-

1 cup+1/4th cup whole wheat flour

1/2 cup salted butter

3/4 th cup "jaggery powder"

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp elachi powder

1 tsp nutmeg powder/ jaifal powder

3/4 th cup(12Tbsp) desiccated coconut powder

1/2 cup roasted sesame seed

1/2 cup roasted peanuts

1/2 cup curd

1 cup +2Tbsp milk

1 Tsp vanilla essence

1/8 th cup roasted coarse peanut

1/8 th cup roasted sesame seed

2 Tbsp jaggery powder

1 Tbsp dessicated coconut

Steps

Mix all the dry ingredients of batter sieve wheat flour, jaggery powder, roasted peanut, roasted sesame seeds, desiccated coconut,baking soda, baking powder, nutmeg powder and last elàchi powder

Mix all the wet ingredients I.e curd,milk and vanilla essence. First add 1 cup milk.(Note: Add 2Tbsp according to consistency of batter)

Then mix half portion of the dry ingredients into wet ingredients and do cut fold method and then again mix the remaining portion of dry ingredient into wet ingredient and do cut fold method again. Then see the consistency of batter,if it will dry then add remaining milk drop by drop.(Note: consistency of batter not be watery not be thick)

Pour the batter into greased pan

Streusel preperation: mix all the ingredients in bowl I.e roasted peanuts, sesame seeds, jaggery powder, desiccated coconut.

Spread the streusel upon poured batter.

Preheat the oven at 160 degree centigrade for 10 minutes

Bake at 160 degree centigrade for 45 minutes and check with tooth pick.(Note:If tooth pick comes out dry then cake will be properly bake)

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