First add all the dry ingredients ( flour, baking powder, soda , salt, cinnamon powder, clove powder, nutmeg powder, pumpkin seeds, sunflower seeds ) and mix thoroughly.
To a large mixing bowl add oil ,brown sugar, jaggery, pumpkin puree, yoghurt, red bean puree, spring vanilla extract , and beat using blender until mixed well and fluffy.
Add dry ingredients little by little to the wet mixture and fold nicely until combined.
Pre heat the oven at to 170' for 50 minutes.
Grease a baking pan line down a butter paper transfer the batter to the pan , tap it , then bake in the oven 40 minutes.
Leave the cake to cool for 5 mins in the pan, beat the yoghurt until light and fluffy and drizzle it half over the cake and drizzle the icing sugar half of the cake.
If you want your icing to be sweeter ,you can add sugar per taste.