Snigdha & Akka
200gms wheat atta
100gms finely powdered jaggery
100ml cold milk
2 teaspoons curd
1 large or 3 small bananas
Couple of walnuts finely chopped
Pinch of Vanilla essence
Pinch of baking powder and soda (half a teaspoon)
Start by adding the finely powdered jaggery with melted butter or ghee and beat with a whisk for around 5 minutes. This process is called ‘creaming’ in baking. This is the first and most important step since this makes the mixture light and fills it with air, making your egg fluffy.
Mash the banana separately and add curd and half the quantity of milk with vanilla extract. Keep this mixture aside for now. In a separate bowl, mix the dry ingredients (atta, baking powder, soda and walnuts).
Now add the liquid ingredients to the jaggery butter mixture and blend. Be careful not to overwhip. Next, slowly start adding the dry ingredients and the remaining milk to the mixture. Do this in batches so as to reach the perfect fluffy, airy, and thick consistency. It shouldn’t be watery or runny or too stiff.
Preheat your oven at 200 degree celsius for 15 minutes and then bake the cake/bread for 25–30 mins at 200 degree celsius. You can use the last 5 mins to brown the top to ensure the cake is gooey and moist inside and has a crunchy crust outside.
Prep Time : 15 mins
Cook Time : 30 mins
Total Recipe Time : 45 mins
Suited For : People looking for healthier options for sweets by people with heart and sugar ailments
Avoid When : Gluten and nuts allergy