Ingredients:
1 Cup Ragi Flour (Finger Millet)
1 Cup Whole Wheat Flour
1/2 Cup Milk Powder
2 Cups Powder Jaggery
2 to 3 Ripe Bananas
1 1/2 Cups Oil
1 Tsp Cooking Soda
1 Tsp Baking Powder
1 Tsp Vanilla
1/4 Tsp Salt
Prep:
1. Measure and sieve the ragi flour twice.
2. Measure and sieve the wheat flour twice or thrice.
3. Measure and sieve the milk powder twice
4. Measure and sieve the powdered jaggery twice.
Method:
1. Combine and grind banana, oil, salt, baking powder and cooking soda. Prepare a smooth puree.
2. In a mixing bowl add the powdered jaggery and banana puree, combine and allow the jaggery to melt and form a smooth batter.
3. Preheat the oven at 170 degree for 15 to 20 minutes. Grease a 9 X 13 cake pan with oil and reserve.
4. Add the sifted flours to the prepared puree and fold to combine. In slow whisking method whip and combine to form a fluffy batter.
5. Pour the prepared batter into a 9 x13 cake dish. Spread the cake batter in a even layer. Break any bubbles and spread in a even layer.
6. Place the cake pan in the oven and bake at 180 degree for 15 minutes or until a knife inserted, comes out clean.
7. Demould the cake on a wire rack allow to reach room temp. Slice the cake and serve with ginger chai...Enjoy!
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