#MD26 “You are not just a mother-in-law; you are my mother. It brings me joy to keep your preferences in mind. I hope you enjoy this cake made with South and jaggery.” “A perfect blend of health and flavor—crafted especially for your taste. Happy Mother’s Day, maa”
Add grated jaggery and yogurt to a bowl. Whisk well until the jaggery dissolves. Add oil or ghee and mix.
In a separate bowl, sift together wheat flour, dry ginger powder, baking powder, and baking soda.
Now, slowly add the dry mixture to the jaggery mixture. If the batter seems too thick, add milk little by little. Ensure the batter has a ribbon-like consistency—neither too thin nor too thick.
Add cardamom powder and a few chopped nuts and mix gently.
Sprinkle salt in a heavy-bottomed pan and place a stand on it. Cover it and preheat over medium heat for 10 minutes.
Grease the cake tin with ghee or oil and sprinkle with a little dry flour.
Pour the batter into the cake tin and garnish with a few nuts. Place the tin on the stand in the pan and cook, covered, over low heat for 35-45 minutes. (If making it in the oven, bake at 180°C for 30-35 minutes.)
Insert a toothpick into the center of the cake. If it comes out clean, it’s ready.
Remove the cake from the tin only after it has completely cooled. Your cake for Mom is ready.
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