1) 1 Cup Atta/Whole Wheat Flour
2) 1/4 Cup Suji/Semolina
3) 1 Teaspoon Saunf/Fennel Seeds
4) 1/2 Teaspoon Elaichi/Cardamom Powder
5) 1/2 Teaspoon Dalchini/Cinnamom Powder
6) 1 Teaspoon Vanilla Essence
7) 1 1/2 Cup Sugar
8) 1/2 cup Milk
9) 1 Cup Oil
10) 1 Teaspoon Baking powder
11) 1/2 Teaspoon Baking Soda
12) Few strands of Kesar

PREPARATION TIME: 1 hour 10 Minutes

* In a bowl, take atta, mix it with milk and oil to make a batter
* Add Elaichi powder, cinnamon powder and kesar, mix well
* Add Suji, fennel seeds and vanilla essence, mix well till no lumps are there
* Keep the mix at room temperature for 10 – 15 minutes
* Pre heat the oven, and grease the baking tray and keep aside
* Add baking powder and baking soda to the batter and mix well
* Pour the batter in the greased tray and keep it in oven for baking
* Bake at 180 Degrees for 45 minutes or till the cake leaves the sides
* Check with a knife or fork if cake done else keep for 5 more minutes
* Serve hot or warm with tea and coffee
* Pour rabri on top and garnish with pistashios and silver wark(optional)

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