Preheat oven at 160℃ for 10-12 minutes
Grease a oven proof dish with oil/butter and keep aside.
Roast the coconut until its golden. Take care not to burn it. Keep aside to cool.
In a mixie jar, take jaggery, oil and water and blend for one minute.
To this add the cooled roasted coconut, green cardamom seeds and mace. Run for another 1 minute.
Sift together wheat flour, semolina, baking powder and baking soda .
Transfer the wet ingredients in a large mixing bowl.
Now add one part of sifted flour and 1/4 cup milk to the wet ingredients. Mix to make a lump free batter.
Similarly add the remaining flour in 2 parts. Add milk 2 tablespoon at a time or as required.
Pour this batter in the greased pan. Tap the pan twice to remove excess air bubbles. Garnish with chopped dryfruits
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.
Else bake for another 5 minutes more.
