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HAKURU CAKE (SRI LANKAN JAGGERY CAKE)

Cooking Time

Preparation Time : 20

Cook Time : 40

Total Time : 60

Ingredients

Serves 10

  • Wheat flour 1 cups

  • Grated Jaggery 1 cups

  • Semolina(roasted / raw) 1/4 cups

  • Baking powder 1 tsp

  • Baking Soda 1/4 tsp

  • Oil 5 tbsp

  • Fresh Grated Coconut 1/2 cups

  • Green Cardamom 4 nos

  • Mace(Javitri) 1/2 piece

  • Milk,more if requiered 1/2 cups

  • Warm Water 2 tbsp

  • Almonds or Cashews,chopped for garnishing 8-10 nos

Directions

  • 01

    Preheat oven at 160℃ for 10-12 minutes

  • 02

    Grease a oven proof dish with oil/butter and keep aside.

  • 03

    Roast the coconut until its golden. Take care not to burn it. Keep aside to cool.

  • 04

    In a mixie jar, take jaggery, oil and water and blend for one minute.

  • 05

    To this add the cooled roasted coconut, green cardamom seeds and mace. Run for another 1 minute.

  • 06

    Sift together wheat flour, semolina, baking powder and baking soda .

  • 07

    Transfer the wet ingredients in a large mixing bowl.

  • 08

    Now add one part of sifted flour and 1/4 cup milk to the wet ingredients. Mix to make a lump free batter.

  • 09

    Similarly add the remaining flour in 2 parts. Add milk 2 tablespoon at a time or as required.

  • 10

    Pour this batter in the greased pan. Tap the pan twice to remove excess air bubbles. Garnish with chopped dryfruits

  • 11

    Now bake this at 180℃ for 35-40 minutes. After 35 minutes , remove and check with a toothpick. If it comes out clean means its done.

  • 12

    Else bake for another 5 minutes more.

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