Скачать или смотреть Jaggery Coconut Pressure Cooker Cake

A soft, moist, and flavorful cake infused with the goodness of jaggery and coconut – made with simple ingredients and tastes absolutely incredible ♥️

Welcome to Episode 22 of #Cakewalk, where we dive into my most loved, tried & tested cake recipes - perfect for celebrations, sweet cravings, or just because ♥️


Ingredients:
For the Cake:
AP flour - 6 tbsp
Whole wheat flour - 6 tbsp
Jaggery powder - ½ cup
Desiccated coconut - 2 tbsp
Baking soda - ½ tsp
Baking powder - 1 tsp
Salt - ⅛ tsp
Oil - 3 tbsp
Curd - 2 tbsp
Vinegar - 1 tsp
Hot water - ¼ cup
Milk – ¼ cup

For the Milk Soak:
Jaggery - 1 tbsp
Milk - ½ cup
Fresh cream - 1/4th cup

Whipped cream - for topping

Method:
Remove the pressure cooker whistle, spread an even layer of salt on the base, place a stand, and preheat covered on low-medium heat.
In a bowl, whisk together both flours, baking soda, baking powder, salt, and desiccated coconut; set aside.
In another bowl, whisk jaggery powder, oil, and hot water until the jaggery dissolves; whisk in curd.
Add the dry ingredients to the wet mixture a little bit at a time, alternating with milk, whisking just until combined and smooth.
Add vinegar and mix gently.
Grease a 6-inch round tin or a deep steel container; pour in the batter and tap to level.
Place the tin on the stand inside the preheated cooker, cover (no whistle), and cook on low-medium heat for 40-45 minutes, or until a skewer comes out clean.
⁠Let the cake cool down and demold it
⁠For the soak, heat up 1/4th cup milk and combine it with the jaggery
⁠Add the rest of the milk and cream and stir
⁠Refrigerate until it chills
⁠Poke holes in the cake and pour the milk mix onto it
⁠Pour some of the milk at the base of the plate
⁠Top it up with the whipped cream which has been whipped with jaggery powder
⁠Serve the cake and enjoy!

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