In a bowl mix hot water and cocoa powder and mix well. Set aside
Preheat oven at 180C
Grease and line a 7 inch baking pan
Sift together, baking powder, flour, milk powder and corn flour
In a bowl mix together ghee and jaggery till well mixed
Now add cream and mix again
Now add flour and cocoa liquid mixture alternately till everything is well combined
Add the chopped fruits and nuts to the batter, keeping some to add on top
Transfer the batter on to the prepared cake pan
Tap the pan on the counter to even the top
Sprinkle the fruits and nuts on top
Bake for 20 minutes or until toothpick inserted in the centre comes comes out clean
Best option for school snack tiffin or weekend morning snack
Bake it prior to time and store in airtight container. stays in fridge for 4-5 days and can be frozen for 1-2 months
