Eggless Multigrain Mango Jaggery Cake
by Hetal Kamdar
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
Step 1 of 8
Take a pressure cooker and just remove the whistle from the lid.
Step 2 of 8
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.
Step 3 of 8
Fill 1/3rd of the cooker with water.
Step 4 of 8
Now close the pressure cooker and keep it on a medium flame for 15 -20 minutes.
Step 5 of 8
Take a flat bottomed round tin and grease it with oil and sprinkle some flour inside the tin and keep it aside.
Step 6 of 8
Sieve the flour, baking powder, and baking soda together in a bowl and keep it aside.
Step 7 of 8
Meanwhile, for the batter, put the jaggery and 2 tablespoon water in a mixer and blend it into a fine solution.
Step 8 of 8
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.
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