Date palm jaggery coconut cake. A teacake made with mawa or khoya and date palm jaggery or khajur gur/nolen gur. You can also use coconut sugar if you don’t have date palm jaggery. Richness of mawa and flavour of date palm jaggery made this cake divine. Try this palm jaggery flavoured cake and enjoy the delectable taste. You can call it a sankranti special cake. Because this cake is made of all the sankranti special ingredients.
I have used all the ingredients which we usually use in sankranti special delicacies. Like date palm jaggery or khajur gur, rice flour, coconut and mawa or khoya. Earlier shared Semolina or rawa cake with sankranti special ingredients. And here are some different types of Sankranti special recipes.
8. Gokul pithe
And a bhog or sankranti special Bhuni khichuri.
This cake recipe is very simple and made with all the easily available ingredients. You have to blend the mawa/khoya and grated jaggery with oil, milk and vinegar first. Blend really well till jaggery completely dissolved. If you don’t have date palm jaggery or khajur gur then you can use cane jaggery, sugar, brown sugar or any sweetener of your choice. But taste and flavour may differ. You can get similar taste with coconut sugar only. So I recomend to use coconut sugar if you don’t have date palm jaggery. You can also use chopped cashew nuts, almond, raisins, walnut or any dry fruits of your choice.
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All purpose flour/refined flour or maida – 1 cup
Rice flour – 1/2 cup
Desiccated coconut – 1/2 cup
Semolina or suji – 2 tablespoon
Cardamom powder – 1/2 teaspoon
Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Mawa/khoya or dried milk – 3/4 cup
Oil – 1/3 cup
Date palm jaggery or khajur gur – 1 cup, grated
Vinegar or lemon juice – 1 tablespoon
Milk – 3/4 cup
Lightly roasted sesame seeds to sprinkle
1. Grease or line a baking pan with parchment paper. Sprinkle little sesame seeds so that you also serve the cake upside down if you want.
2. Preheat the oven at 160°. For OTG preheat at 180° for 10 minutes.
3. In a bowl mix all purpose flour or maida, rice flour, desiccated coconut, semolina or suji, cardamom powder, baking powder and soda.
4. In a large bowl whisk grated date palm jaggery or khajur gur/nolen gur, mawa/khoya or dried or dried whole milk, oil and vinegar or lemon juice. Whisk well till jaggery completely dissolved and everything combined well. Add 1/2 cup milk and whisk again.
5. Now add all the dry ingredients. Mix well and make a smooth lump free batter. You can add little more milk if required. But first add only 1/2 cup milk. Batter shouldn’t be runny. Make a thick but flowing batter.
5. Pour the batter in greased baking pan and tap the pan gently on your kitchen counter to remove the air bubbles. Sprinkle sesame seeds over it.
6. Bake in preheated oven for 35-40 minutes or until toothpick comes out clean. Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle. If it comes out clean then your cake is ready.
7. Remove the cake from oven and let it cool down. Cut and serve the soft moist cake warm or at room temperature. Enjoy the heavenly taste.
1. You can use whole wheat flour or atta or any other flour instead of all purpose flour or maida.
2. Cane jaggery, brown sugar or powdered sugar can be used instead of date palm jaggery or khajur gur. But for best result use coconut sugar if you don’t have date palm jaggery.
3. You can also add chopped cashew nuts, almond, walnut or any dry fruits of your choice in the batter.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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