This is a cake made without flour,and has a
rich taste ,like Love cake (SriLankan).
As cashewnut powder is used in the making it
has an unique taste.
So i’m getting to the recipe rightaway.
250 gm butter
250 gm jaggery (grated)
250 gm cashewnuts.(powder half ,and keep the
other half chopped)
3/4 cup dessicated coconut
125 gm sugar
1.5 tsp.baking powder
1/4 tsp.rose essence or rose water 1 tsp.
2 tsp.mixed spice powder
250 gm roasted semolina(rawa/sooji)
3/4 cup thick coconut milk
1/4 tsp.powdered nutmeg
a pinch of salt
Add melted butter ,or soft room temperature butter to the rawa .
Mix well and add cashewnut powder,
dessicated coconut and grated jaggery.
Mix well and set aside.
Separate the egg yolks and the whites in
Beat egg yolks with the sugar,rest of the spices
and the baking powder.
Add to the the semolina mixture.
Beat egg whites stiff,and fold in with rest of the
Pour into a lined and greased tray.
It’s better if you line the bottom first with
newspaper and use the butter paper.(to
prevent the bottom from getting burnt).
Bake at 160 degrees for 40-45 minutes.
One thought on “SEMOLINA JAGGERY CAKE”
[…] https://calinskitchen.com/2017/04/12/semolina-jaggery-cake/ […]