Name: Ragi Cake recipe by vaishali trivedi at BetterButter
Cook time: 100 min
Total time: 100 min
Yield: 4
Ingredients: Ragi / Finger Millet Flour – 2 1/4 cups; Thick Jaggery Syrup 1 cup; Grated Carrots 2 cups; Peeled and Grated Potatoes 2 cups; Baking Powder 1 1/2 tsp; Baking Soda - 1 tsp; Pistachios - 1 cup; Cashewnuts - 1 cup; Salt - 1/2 tsp; Cardamom Powder - 1 tsp; Thick Curd - 1 cup; Ghee - 3/4 cup

Ingredients Serving: 4

Ragi / Finger Millet Flour – 2 1/4 cups
Thick Jaggery Syrup 1 cup
Grated Carrots 2 cups
Peeled and Grated Potatoes 2 cups
Baking Powder 1 1/2 tsp
Baking Soda - 1 tsp
Pistachios - 1 cup
Cashewnuts - 1 cup
Salt - 1/2 tsp
Cardamom Powder - 1 tsp
Thick Curd - 1 cup
Ghee - 3/4 cup

Instructions

Preheat oven to 180°C. Grease and dust two loaf pans. In a bowl mix together flour, baking powder, baking soda, salt and cardamom powder.
For 1 cup of syrup you will need 1 1/2 cups of grated jaggery. Let it cool down. In another bowl cream together ghee and jaggery syrup.
Add in the curd and whisk. Now add the flour mixture and mix until the batter is lump free. Add in the grated carrots and potatoes and mix.
Finally add the nuts and mix well to incorporate. Divide the batter between two loaf tins and bake for 1 hour.
When you insert a tooth pick after 1 hour, it may feel slightly sticky but remove it and allow it to cool completely on wire rack.

Similar Recipes