This Eggless Dry fruit Cake is very close to my heart……..Today I baked my first cake!!!!
It turned out really well, yummy and delicious.
I had never baked before. My mom used to make vanilla cake, chocolate cake during our childhood days.
This version of cake is really healthy as it contains lots of dry fruits and dates, less of sugar (as compared to other cakes), contains milk and butter. So because the ingredients are healthy…the final product is healthy…..
Here we go,
- All purpose flour – 1 cup
- Dates – 20 (seedless)
- Milk – 1 cup
- Dry fruits – 1 cup (mix of almond, cashew, walnut)
- Sugar – ½ cup
- Baking powder – 1 tsp
- White Butter – ½ cup (homemade)
- Milk skin (Malai) – ¼ cup
- Raisins – few
- Bring milk to a boil with dates. Allow it to cool at room temperature.
- In the meantime, take a big bowl and sieve all purpose flour and baking powder in it.
- Add milk skin and butter. Mix it well for five minutes. Keep it aside
- Now grind milk and dates along with sugar. Grind it to a fine paste.
- Add this paste to all purpose flour and butter mixture.
- Add dry fruits (coarsely crushed) to the mixture.
- Grease the baking tray with oil. Transfer the batter to the baking tray.
- Garnish it with raisins.
- Now bake the cake in convention on 160C for 35 to 40 minutes. You can check after twenty minutes.
- Mine was done in 35 minutes.
The cake is ready!! 🙂
If you like the recipe, leave a comment !!
Long time back, almost say in 2007-08, when I was doing MBA in Pune, we (me and my two friends) used to visit a breakfast snacks corner near our college. Every Monday morning used to be special for us, because every Monday sabudana khichdi used to be the morning breakfast at the snacks corner.
The sabudana khichdi with sweet curd, hhmm awesome, really tasty. Even today whenever I remember those days, I cannot resist making the khichdi.
Here we go with the recipe,
Sabudana is the major ingredient used during fasting / Vrat. Sabudana Khichdi recipe comes from Maharashtrian cuisine and it tastes heaven with sweet curd. Unlike Sabudana khichdi, you can also check my recipe sabudana roll, which can also be made during fast or vrat.
- Sabudana (sago) – 1 cup (Soaked overnight and drained)
- Potato – 1 medium (boiled, peeled and cut into small pieces)
- Peanuts (mungphali) – ½ cup (roasted, deskinned and coarsely grinded)
- Green Chillies – 2 (finely chopped)
- Cumin seeds – ½ tsp
- Lemon Juice – 1tsp
- Coriander Leaves – few (chopped)
- Senda namak – To taste
- Soak sabudana overnight with just enough water to cover it (minimum 6hrs of soaking is required). Drain it in the morning. (Soaking is the most important part of the recipe)
- Heat oil in a wok. Add cumin seeds. Allow them to crackle. Add boiled potato pieces. Saute for few seconds and add green chillies.
- Add sabudana and sauté for a minute or till the sabudana pearls become transparent.
- Add coarsely crushed peanuts and salt. Sauté again for a minute.
- Close the flame. Add lemon juice.
- Garnish with coriander leaves.
Serve hot with sweet curd!!