Atta jaggery cake
Atta jaggery cake, from above
VegPan Indian

Atta jaggery cake

Whole wheat, jaggery and a pinch of cardamom. Tastes like a hug from your aunt.

60 minTime
4 gProtein each
mildSpice
Gud and gehun2 chapters · 1 min read

Make it your way

Grandma's wayEggless atta and gud loaf.
The original
229kcalsame
4 gproteinsame
2 gfibresame
60minutessame

Home style wheat jaggery cake.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Whole wheat flour (wholemeal atta flour, chapati flour)1½ cups
Jaggery¾ cup, grated
Milk1 cup, warm
Curd (plain yogurt, natural yoghurt)¼ cup
Cooking oil (vegetable oil)6 tbsp
Baking soda (bicarb soda, bicarbonate of soda)¾ tsp
Baking powder1¼ tsp
Cardamom½ tsp
Cashews3 tbsp, chopped
Salta pinch

Method

5 steps
  1. 1Dissolve the jaggery in the warm milk. Strain out any grit and cool slightly.
  2. 2Heat the oven to 170 C and line a loaf tin. Whisk the jaggery milk with the curd, oil and soda.
  3. 3Fold in the atta, baking powder, cardamom and salt.
  4. 4Pour into the tin, scatter cashews and bake 40 to 45 minutes.
  5. 5Cool before slicing.
Serve it like this

Serve slices warm with chai, or toast a slice and spread with ghee.

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Make it a meal

What goes with Atta jaggery cake: a bread or rice, a side, something to drink and something sweet.

A little snack Air fryer paneer popcorn25 min
A little snack Sprouts tikki35 min
To drink Masala chai10 min
To drink Badam milk25 min
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