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



  • 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.


  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.



Ragi or Nachni or Finger-millet as it is often called is a wonder grain mostly used in western and southern parts of India. A rich source of calcium helps in weight loss, regulate blood sugar levels also helps fight Anaemia. This miraculous grain should be regularly incorporated in our daily meals.

But as it is gluten free, kids tend to dislike this. So here’s a wonderful way to feed this grain to kids through BROWNIES. A big thanks to Anshu Wadhwa Pande whose post has inspired this recipe.




  • 1 cup Ragi/Nachni flour
  • 100 grams dark chocolate
  • 1/3 cup powdered sugar/brown sugar
  • 4 cooking tablespoon oil
  • 1/2 cup grape juice/orange juice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 ripe bananas
  • 1 teaspoon vanilla essence
  • 1/4 cup Almond powder
  • 2 tablespoon choco chips (optional)


  1. Chop the chocolate bar into small pieces and melt it over double boiler. (In a small pan boil 1 cup water. Place a heat proof glass bowl over this pan taking care that the base of glass bowl does not touch boiling water.) 
  2. Once the chocolate is melted set it aside to cool.
  3. In a mixing bowl take ragi flour, sugar, almond powder, salt and baking powder and mix well using a whip or sieve it twice.
  4. In another large mixing bowl, take peeled bananas and mash them using a fork. To this add the chocolate, oil and vanilla essence and mix everything well.
  5. Pre heat oven at 200C . Grease a baking mould with sone oil and line with parchment. (I have used a round silicon 8 inch mould, so no greasing and lining required)
  6. Now add half the dry ingredients to the wet ingredients and half of the grape juice. Mix well.
  7. Then add the remaining dry mixture and grape juice and choco chips to the wet mix. Mix gently to get a lump free batter.
  8. Pour this into the baking mould. Sprinkle some choco chips on top and bake in a preheated oven at 180C for about 25-30 minutes or till a toothpick inserted in the centre comes out clean.

*** Different instruments have different settings. Hence the time may vary.

* For baking without oven. In a broad pan/pressure cooker add 1 cup of coarse salt crystal. Cover the lid and let it heat on a medium flame for about 15 minutes. Then keep the batter filled baking mould and bake for around 35-40minutes on a slow flame.

Remove the whistle if using pressure cooker before covering the lid.



A VERY HAPPY & PROSPEROUS 2017 to all my followers. Starting this New Year on a sweet note, though not completely but partially healthy.
Butter and Brownie is a match made in heaven. I have tried making these beauties using whole-wheat flour.



  • 200 grams Dark chocolate.(2bars from a 400gms Morde dark compound pack)
  • 150 grams butter (Can substitute with 3/4 cup olive oil)
  • 1&1/2 cup of powdered sugar
  • 1&1/4 cup of whole-wheat flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla essence

*Note all ingredients should be at room temperature.


  1. Pre-heat the oven at 180C for 10 minutes. Grease a 8 inch square or round cake tin and line with parchment.
  2. Using a double boiler method, melt chocolate and butter together and blend it well. Once done set aside for 5 minutes.
  3. Remove 1/4th cup of this chocolate mix and keep aside for glazing in the end.
  4. Now to the remaining mix, add powdered sugar, salt eggs, baking powder and vanilla essence. Mix thoroughly to get a uniform mixture.
  5. Sift half the flour into this mixture and mix to get a lump-free batter. Add 2-3 tablespoons of boiling water if required.
  6. Now pour this into the greased cake tin and tap it twice to remove bubbles.
  7. Bake at 180C for about 25 minutes or till the edges start to get firm or become one shade darker than the original batter colour.
  8. Once baked, cool on a wire rack for almost an hour. 
  9. After an hour spread the chocolate glaze and sprinkle chopped nuts or choco chips. Refrigerate for 30 minutes. Cut into 9 or 12 pieces and serve.




  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 2 tbsp cocoa powder (unsweetened. I used Cadburys cocoa powder)
  • 2 tbsp red food coloring
  • ½cup butter, at room temperature
  •  1 cup powdered sugar
  •  1 can condensed milk 400gms (milkmaid/mithaimate)
  • 1tsp vanilla extract
  • 1 cup buttermilk, at room temperature.
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda

***Butter milk is not our regular chaas. This is how buttermilk is made. In 1cup milk add 1 tablespoon lime juice, stir and keep aside undisturbed for 10 minutes. After 10 minutes what you get is the butter milk which is to be added to this cake.***

  1. Preheat oven to 200C. Butter and flour two round cake pans.
  2. Sift together the all purpose flour, baking powder and cocoa powder into a bowl; set aside.
  3. Add the red food colouring to the buttermilk and set aside.
  4. In a large bowl  beat butter and sugar together until light and fluffy.Then add condensed milk & vanilla essence and beat well.
  5. Add one third of the flour mixture to the butter mixture,fold it well, then add in half of the buttermilk. Fold in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined.
  6. Make sure you have cake pans buttered, floured, and nearby.  In a small bowl, mix vinegar and baking soda. It will fizz!
  7. Add it to the cake batter and stir well to combine.  Working quickly, divide batter evenly between the cake pans and place them in a preheated oven. Bake at 180degrees for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
  8. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan.  Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing.


  • 1 cup cream cheese
  • 50gms butter
  • 1 cup whipping cream
  • 1½ cup icing sugar
  • ½ teaspoon vanilla essence.


  • In a large bowl add all the ingredients and whisk well until the mixture forms soft peaks and your cream cheese frosting is ready.

Now cut each cake horizontally into 2 equal parts. On a flat surface put one half of the cake. Add some sugar syrup. Spread the frosting. On this place another half and repeat the process.


A simple sweet fruity tea time cake.


  • 1 & 1/2 All purpose flour (Maida)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup powdered sugar
  • 1/2 cup Butter (i used homemade amul style butter)
  • 3 eggs
  • 1 teaspoon orange essence
  • 1 cup fresh orange juice
  • 1 teaspoon orange rinds(grated orange skin. Only the orange part)
  • 1/4 cup tutti-fruti

***Note:- All ingredients should be at room temperature.


  1. Pre-heat oven at 200C for 10-12 minutes. Grease a cake pan with butter and dust with flour.
  2. Sift together maida, baking powder and baking soda.
  3. In a large mixing bowl, cream butter and sugar till light and fluffy. 
  4. To this blend eggs one at a time. Add orange rinds and essence and mix well.
  5. Now add sifted flour and orange juice in 2-3 parts. Mix using cut and fold method to form a lump free batter.
  6. Add tutti-fruti and mix again.
  7. Pour the batter in cake pan and bake for 30minutes at 180C. 
  8. If a toothpick inserted in the centre comes out clean means the cake is done.
  9. Serve with black tea/coffee.


How we wish all the time to make things that are almost like the ones we bring from market. One such thing is our butter… For all of us butter means Amul butter. What if we can make this at home and that too in just 5 minutes and 2 basic ingredients.

So here’s the trick



  • 1/2 cup Ghee (clarified butter)
  • 1/4 teaspoon salt
  • 8-10 ice cubes
  • Few drops of Yellow food colour or pinch of turmeric(optional)


  • In a mixing bowl take ghee, salt and icecubes

  • Beat this with the help of hand mixer for about 3-5minutes increasing speed from 1-2-3 and then decreasing gradually.

  • Remove the ice cubes, if any left behind…Annnddd taadahhh.. !!! Your Amul style butter is ready, empty in ur butter dish and refrigerate.



This blog is dedicated to all those who want to bake a cake but are jumbled with measurements and mixing of the ingredients. One of my friend and her gals call it a ‘chalte-chalte’ cake because it is super easy to prepare and bake.



  • 1 pack of gulab jamun mix (200gms)
  • 3/4 th cup of powdered sugar(castor sugar)
  • 1 cup of milk (more if required)
  • 1 teaspoon vanilla essence
  • 1 tablespoon melted butter.
  • Cherries/tuttifrutti 
  • Dryfruits of choice

*To make chocolate cake use 3-4 tablespoon cocoa powder or 100 grams of  compound dark chocolate or 1/2 cup nutella


  1. Start to Preheat the oven to at 200C for 10 minutes. Grease the cake tin using some melted butter.
  2. Dissolve sugar in milk and add vanilla essence to it.
  3. Sift the Gulab Jamun mix pack 2-3 times
  4. Whisk together the wet and dry ingredients to form a lump free batter. 
  5. Add melted butter and tutti-frutti/cherries/Dry fruits of your choice. Mix well
  6. Pour this into the greased cake pan and bake at 180C for 25-30 minutes.

*NOTE:- This cake doesnot require any baking soda or baking powder as the gulab jamun mix already has self raising agents.

For no oven baking please follow the method in WHOLE WHEAT MARBLE CAKE

For microwave cake kindly follow the method used in EGGLESS CHOCOLATE CAKE (IN MICROWAVE).