HAKURU – SRI LANKAN WHEAT JAGGERY CAKE

My love for cakes and trying new ones lead me to google different variety. Just when I searched for a jaggery cake I came across this amazing wheat jaggery coconut cake from SriLanka. Its called HAKURU

A healthy wholesome cake that would definitely be a hit among mother who want their kids to eat healthy.

So let’s see how it can be made

RECIPE

Ingredients

  • 1 cup wheat flour
  • 1/4 cup Semolina/Rawa
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup grated jaggery
  • 5 tablespoon oil
  • 1/2 cup fresh grated/dessicated coconut.
  • 4 Green Cardamoms(Hari elaichi)
  • 1/4 teaspoon Mace/Javitri powder.
  • 1/4 cup milk
  • 2 tablespoon warm water.

METHOD

  1. Preheat the oven to 160C for 10 minutes. Grease the cake mould with butter/oil.
  2. Roast the coconut until golden brown but take care it does not burn. Keep aside to cool
  3. In a blender jar take jaggery, oil and water and blend for 1 minute.
  4. To this add coconut, cardamom seeds, javitri powder and again blend for another 1 minute.
  5. Sift together wheat flour, rawa, baking powder and baking soda.
  6. Pty the wet ingredients in a large mixing bowl. Add 1/3  of the flour mix and blend using a whisk or by spatula using cut n fold method.
  7. Repeat the same for the rest of the flour. Adjust the consistency using milk 1-2 tablespoon at a time.
  8. Transfer the batter into cake mould , tap the mould lightly twice and bake at 160C for about 40 minutes. 
  9. If a toothpick inserted in the centre of the cake comes out clean means it’s done.
  10. Let this rest in the oven for about 10 minutes and then allow it to cool further on a wire rack.
  11. De mould and serve with fresh juice or black tea.
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