Tuesday, 10 February 2015

Jaggery Cake (Hakuru Cake)

Jaggery Cake (Hakuru Cake) 


  • 200g Jaggery
  • 200g Cashew nuts
  • 1/2 cup desiccated coconut
  • 200g butter
  • 100g sugar
  • 1 tsp baking powder
  • 1 tsp vanilla
  • Rose water or essence
  • 1 tsp mixed spice
  • 1/2 cup thick coconut milk
  • 3 Eggs
  • 200g Roasted semolina


  1. Add butter in to semolina.Into that add cashew powder, desiccated coconut and coconut milk and mix and leave it aside.
  2. Next add the jaggery in to the semolina and mix well.
  3. Separate the eggs and add egg whites in to a mixing bowl and beat until it reaches the soft peak.
  4. Add sugar and egg yolks in to another bowl and mix well until pale in colour. Next add rose water, mixed spice and mix well.
  5. Next add the semolina mix in to the mixer.
  6. After add chopped cashews and mix well. Next fold the egg whites in to the yolk mix and pour in to the prepared baking tray (4x10 inch ) and bake on 160c about 30-40 min.

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