1

Ensure curd, butter, and milk are at room temperature.

2

Dry roast the ragi flour in a pan until aromatic.

3

Sift in the dry ingredients (first 5), mix well, and set aside.

4

In another bowl, whisk soft butter & jaggery powder. Then add curd & vanilla essence, and whisk until jaggery melts (wet ingredients)

5

Add the dry ingredients to the wet mixture in parts and whisk.

6

Gradually add in milk to bring it to cake batter consistency.

7

Grease the cake mould with oil/butter, dust with wheat flour to form a powdered coating inside the mould.

8

Transfer the batter into the dusted mould.

9

Preheat the oven to 170 degrees Celsius for 10 mins and bake for 30 mins or until a toothpick comes out clean.

10

Once baked, let it cool, demould the cake, and top it with dry fruit icing.

All ingredients should be at room temperature.

Over-mixing batter will make it dense, use ‘cut and fold’ technique.

For oven-less cooking, place a pressure cooker over a medium flame with the lid closed (remove the gasket & whistle) and let it preheat for about 10 mins. Put a stand inside and place the mould on the stand, close the lid, and bake until a toothpick comes out clean.

Cake will have a crumbly brownie texture, you can drizzle milk into the cake to make it soft.