This month “Dish it Out” has some interesting ingredients and was challenging for me. Wheat and jaggery are the chosen ingredients and I have used jaggery only for a handful of recipes until now. My mom suggested a recipe, but before I could get to it I noticed this during my random browsing. I was caught by how moist the cake looked in spite of being eggless. I went about making it and loved it because it was moist and the sweetness was just right. I have used my muffin pan to make mini cakes. This recipe is a keeper. Off to the recipe.
Ingredients
1.5 cups wheat flour sifted
1/2 tsp baking soda
1/2 tsp baking powder
1 cup jaggery (grated)
1 cup milk (I used 2% milk)
1/2 cup oil
1/2 tsp vanilla
References
Recipe Source : SpicyChilly
Method
Combine wheat flour, baking soda and baking powder in a bowl.
Whisk together.
Add jaggery.
Mix well.
Add milk.
Add vanilla.
Add oil.
Mix together using spatula.
Spray and flour a cake pan or muffin pan.
Pour the batter into the pan. Bake at 350F for 25-30 minutes until a tooth pick inserted into the cake comes out clean.
Cake/Muffins ready.
They were moist and delicious. The eggs were not missed 
.
Enjoy!
Sending to Dish it Out – Wheat Flour and Jaggery hosted by SoutIndianHome.
i tried and blogging that recipe .. if you can please watch this link http://snowwhitesona.blogspot.in/2013/11/wheat-cake-with-jaggery.html
i tried this recipe . it comes well. thanks for sharing .. nice clips ..ur blog was great..i loved it .thanks
hai
dis is d first time i visited ur blog n it is really beautiful,d way u present is very nice.
I just stumbled upon your blog one day..Nice collection of recipes. I have tried this recipe n it turned out pretty well. Yummy ,healthy n delicious!
Thanks,
Devika
Hi..
I tried this and it came out great…however the jaggery you get here has sand in it. How did u filter them? If i make a syrup and strain the syrup, how many tea spoons should i use..?
Thanks,
Nisha
I did not have to filter the jaggery since it had no sand in it.
Without trying, I am not sure how many tsp of the jaggery water you need to use.
If I were to try, I would keep the syrup thick and use a few tsp to start with and also adjust the milk quantity accordingly since we do not want too much moisture.
Vardhini,
) Pranati
Coming to your blog after a long time. But I am really impressed.
And I must say I just love it.
This recipe sounds good. I will definitely try it. Being a mother of a kid with food allergies, I always looks for eggless baking recipes. She just had a birthday and this year I tried a cake with yogurt. It was really a winner Everyone loved it.