tear apart leftover chapati to small pieces
add them to a Blender jar and grind them coarsely with pulse mode
transfer it into a big bowl
seive the rest dry ingredients together and mix the chapati flour in it
mix well and keep aside
take another bowl
add curd and jaggery together and whisk it till jaggery dissolved completely
add oil and cranberry sauce
mix it well
now add wet and dry ingredients together
grease The Bundt cake tin and keep aside
add milk as desired and make the cake batter like consistency do not over mix
now transfer the battle into bundt tin
bake In a preheated oven over 180 degrees centigrade for 30 to 40 minutes
allowed to cool in the tin
after cooling invert cake onto a wire rack
melt chocolate and fresh cream together in microwave for 30 seconds
Add sprig vanilla essence and mix it well
Now pour the frosting over bundt
Sprinkle some cake crumb over bundt.
Enjoy
