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We hope you got benefit from reading it, now let’s go back to wheat jaggery cake twist with sesame seed recipe. You can have wheat jaggery cake twist with sesame seed using 18 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Wheat Jaggery cake twist with sesame seed:
- Take for batter-
- You need 1 cup+1/4th cup whole wheat flour
- Take 1/2 cup salted butter
- Prepare 3/4 th cup jaggery powder
- Prepare 1 tsp baking powder
- Use 1/2 tsp baking soda
- Prepare 1/2 tsp elachi powder
- Provide 1 tsp nutmeg powder/ jaifal powder
- Use 3/4 th cup(12Tbsp) desiccated coconut powder
- Prepare 1/2 cup roasted sesame seed
- Provide 1/2 cup roasted peanuts
- Get 1/2 cup curd
- You need 1 cup +2Tbsp milk
- Take 1 Tsp vanilla essence
- Use 1/8 th cup roasted coarse peanut
- You need 1/8 th cup roasted sesame seed
- You need 2 Tbsp jaggery powder
- Use 1 Tbsp dessicated coconut
Steps to make Wheat Jaggery cake twist with sesame seed:
- Mix all the dry ingredients of batter sieve wheat flour, jaggery powder, roasted peanut, roasted sesame seeds, desiccated coconut,baking soda, baking powder, nutmeg powder and last elàchi powder
- Mix all the wet ingredients I.e curd,milk and vanilla essence. First add 1 cup milk.(Note: Add 2Tbsp according to consistency of batter)
- Then mix half portion of the dry ingredients into wet ingredients and do cut fold method and then again mix the remaining portion of dry ingredient into wet ingredient and do cut fold method again. Then see the consistency of batter,if it will dry then add remaining milk drop by drop.(Note: consistency of batter not be watery not be thick)
- Pour the batter into greased pan
- Streusel preperation: mix all the ingredients in bowl I.e roasted peanuts, sesame seeds, jaggery powder, desiccated coconut.
- Spread the streusel upon poured batter.
- Preheat the oven at 160 degree centigrade for 10 minutes
- Bake at 160 degree centigrade for 45 minutes and check with tooth pick.(Note:If tooth pick comes out dry then cake will be properly bake)
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