This Multigrain Mango Jaggery Cake is eggless, healthy, and nutritious. It has got the better of Jaggery, the sweetness of Mangoes, and the wholesomeness of Multigrain Flours. It is a sweet treat for all the sweet souls out there. It doesn’t take you on a guilt trip as much as it does not include maida, sugar, and butter.
This eggless and jaggery cake recipe is just so apt for diabetic people (minus the mango puree), a perfect option for kids snack box and a sweet bribe for your husband to elevate his mood.
Who doesn’t love cakes??
Most of us have cravings for cake and we don’t need any occasion to serve one. Especially when the cake is healthy and has no sugar in it, it becomes a favorite. This cake is exactly what was on my mind for a few days. As school has started I am on my toes running around with kids, their studies, house-hold chores, etc. Feeding my kids healthy and nutritious food is a day to day challenge for me. Offering them something yummy, delicious, and healthy is very important and necessary for their growth.
Moreover, also check other cake recipes here
Eggless Chocolate Ragi Cake
Eggless Sponge Cake
Dates and Chocolate Cake
Oreo Brownie Cake
This is when I came across this eggless multigrain mango jaggery cake recipe from Tarla Dalal’s website. Most of the ingredients mentioned in the recipe were easily available in my pantry and I immediately decided to bake this cake. It doesn’t require any fancy ingredients nor any equipment. I baked it in a pressure cooker and it came out just perfect. It takes 40-60 minutes to bake. Just keep it on the stove and meanwhile complete the rest of your cooking. Once baked and cooled cut into pieces and store it in an airtight container and serve one or two slices to your kids every day for breakfast before going to the school. Alternatively, you can also serve them in their snack box for that healthy sweet treat.
Recipe of Multigrain Mango Jaggery Cake
Ingredients:
3 cups Multigrain atta
1 1/2 cups Grated red jaggery
1 cup Mango puree
1 cup Yogurt
1/2 cup Milk
1 tsp Cardamom powder
2 tbsp Water
1 tsp Baking powder
1 tsp Baking soda
pinch of Salt
1 tsp Maida
1 tsp Oil for greasing
Method:
HOW TO BAKE A CAKE IN A PRESSURE COOKER
1. Take a pressure cooker and just remove the whistle from the lid.
2. Now keep the cooker plate inside it or any plate which has a width of 1-2 inches this would prevent the cake from getting burned.
3. Fill 1/3rd of the cooker with water.
4. Now close the pressure cooker and keep it on a medium flame for 15 -20 minutes.
FOR THE BATTER
1. Take a flat bottomed round tin and grease it with oil and sprinkle some flour inside the tin and keep it aside.
2. Sieve the flour, baking powder, and baking soda together in a bowl and keep it aside.
3. Meanwhile, for the batter, put the jaggery and 2 tablespoon water in a mixer and blend it into a fine solution.
4. Take a bowl add the jaggery solution, oil and mix it nicely then add curd, milk, and mango puree in it and mix it again till a fine mixture is formed.
5. Now add the cardamom powder and slowly add the flour mixture in the wet ingredients and mix it gently.
6. If you feel the batter is too dry you can add some more milk and mix it.
7. Now pour the entire batter in the greased tin, now carefully open the cooker and keep the cake tin inside it and close the lid.
8. Let the cooker be on a medium flame for another 15 minutes then you can reduce it to low flame and let it cook for 40 minutes.
9. Once done you can just open the lid and check if the cake is done by inserting a skewer or a knife inside it if it comes out clean then your cake is done if not then let it cook on low flame for 10 more minutes.
10. Once the cake is completely cooked just remove the tin outside and keep it aside for cooling.
11. Once the cake is cooled down, carefully remove the cake out of the tin and serve it.
Recipe of Multigrain Mango Jaggery Cake
Ingredients
- 3 cups Multigrain atta
- 1 ½ cups Grated red jaggery
- 1 cup Mango puree
- 1 cup Yogurt
- ½ cup Milk
- 1 tsp Cardamom powder
- 2 tbsp Water
- 1 tsp Baking powder
- 1 tsp Baking soda
- pinch of Salt
- 1 tsp Maida
- 1 tsp Oil for greasing
Instructions
HOW TO BAKE A CAKE IN A PRESSURE COOKER
- Take a pressure cooker and just remove the whistle from the lid.
- Now keep the cooker plate inside it or any plate which has a width of 1-2 inches this would prevent the cake from getting burned.
- Fill 1/3rd of the cooker with water.
- Now close the pressure cooker and keep it on a medium flame for 15 -20 minutes.
FOR THE BATTER
- Take a flat bottomed round tin and grease it with oil and sprinkle some flour inside the tin and keep it aside.
- Sieve the flour, baking powder, and baking soda together in a bowl and keep it aside.
- Meanwhile, for the batter, put the jaggery and 2 tablespoon water in a mixer and blend it into a fine solution.
- Take a bowl add the jaggery solution, oil and mix it nicely then add curd, milk, and mango puree in it and mix it again till a fine mixture is formed.
- Now add the cardamom powder and slowly add the flour mixture in the wet ingredients and mix it gently.
- If you feel the batter is too dry you can add some more milk and mix it.
- Now pour the entire batter in the greased tin, now carefully open the cooker and keep the cake tin inside it and close the lid.
- Let the cooker be on a medium flame for another 15 minutes then you can reduce it to low flame and let it cook for 40 minutes.
- Once done you can just open the lid and check if the cake is done by inserting a skewer or a knife inside it if it comes out clean then your cake is done if not then let it cook on low flame for 10 more minutes.
- Once the cake is completely cooked just remove the tin outside and keep it aside for cooling.
- Once the cake is cooled down, carefully remove the cake out of the tin and serve it.
