Name: Barnyard Millet cake recipe by Deepali Dillip at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: Sama(barnyard millet) flour 1 cup; Milk 1.5 cup; Bay leaves 2; Green Cardamom powder 1/4 tsp; Fennel seed powder 1/4 tsp; Black pepper crushed 1/4 tsp; Ginger grated 1/2 tsp; Coconut 1/2 grated; Cashew Nut and Raisin ¼ cup; Sugar 1 cup (depends on your taste); Salt 2 cup; Desi ghee 2tbsp

Ingredients Serving: 4

Sama(barnyard millet) flour 1 cup
Milk 1.5 cup
Bay leaves 2
Green Cardamom powder 1/4 tsp
Fennel seed powder 1/4 tsp
Black pepper crushed 1/4 tsp
Ginger grated 1/2 tsp
Coconut 1/2 grated
Cashew Nut and Raisin ¼ cup
Sugar 1 cup (depends on your taste)
Salt 2 cup
Desi ghee 2tbsp

Instructions

In a pan take 1 tbspn ghee. Sauté the cashew nuts, raisins and keep aside.
Boil milk in a pan. Add bay leaves, green cardamom powder, fennel seed powder, black pepper powder, ¼ cup grated coconut, ¼ cup cashew nut and raisins, sugar and pinch of salt.
Once it starts boiling add the flour little by little at the same time continuously stirring the mixture. This has to be done on low flame as you do not want get lumps.
Once you get a thTake a cake mould. Rub the inside with ghee. Transfer the batter into a cake mould.ick consistency switch off the flame and let it cool.
Garnish with grated coconut, cashews n kishmish. Sprinkle little sugar on the grated coconut to get the caramelized effect.
Take an idli maker. Add two cups of salt to it.
Once it heats up, place the cake mould and let it cook on low flame for 30-40 mins.
Insert a knife to check if cooked. Switch off if the knife comes clean else let it cook for another 10 mins.
Let it cool first, then cut and serve.This can be had with any veg/non veg curry or plain.
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