- A2 Milk powder - 1 cup
- All-purpose flour - 1 cup
- Sprouted Ragi Flour - 1 cup
- 10 dates
- 1/2 cup sugar
- 1/2 cup A2 Ghee
- Baking powder 2 teaspoons
- Baking soda 1/2 tea spoon
- 1/4th cup nuts
- Chia Seeds - 3 tablespoons
- Half cup sour curd (A2)
- 1 cup A2 Milk
- 1 pinch salt
- Cocoa powder - 2 tablespoon (optional)
- Vanilla extract - 1/4th teaspoon (optional)
How to make Organic Ragi Cake?
Step 1 - Preparing Wet Ingredients
- In a bowl, take the A2 Ghee, A2 Milk and curd
- If you wish to add the Vanilla extract, this is the stage where you can add it
- Whisk until it blends well.
Step 2 - Sieve the dry ingredients
- In a sieve, take the all-purpose flour, ragi flour, baking soda, baking powder, salt and A2 milk powder
- If you wish to add the Cocoa powder, this is the stage where you can add it
- Sieve properly and keep aside
Step 3 - Preparing the sweetening
- Soak the dates in some milk for a couple of hours
- Add the soaked dates in a blender
- Add the sugar and blend well.
Step 4 - Preparing the tin
- Take little amount of desi cow ghee in the baking tray and grease it
- Add some flour to the greased tin and keep the tin ready
Step 5 - Making the final batter
- Add the dates and sugar mixture to the wet ingredients.
- Whisk well. You can use a blender to mix this as well
- Now fold in the dry ingredients. Add small portions and keep on folding in the dry ingredients.
Step 6 - Baking the cake
- Pour the batter in the prepared baking tin
- Sprinkle the chopped nuts on the top
- Bake the cake in an oven - 180 degrees for 45 to 60 minutes
- Check if the cake is done after 45 minutes by inserting a knife in the cake.
Step 7 - Demould and serve
- Take the cake out from the oven
- Remove it from the tin and allow it to cool down
- Cut it into pieces and serve
Recipe Author - Dr. Mugdha Atnoorkar, Doctor
About the author - Dr. Mugdha is a Mumbai based Doctor who specializes in Weight Management. She runs a private practice in Kandivali at Swaroop Ayurved Clinic. In the course of her practice, she often comes across patients who love eating a variety of foods but are restricted to consume some. She developed a habit of providing tasty and healthy recipes to her patients to help them in their weight management routines.
Balancing nutrition,keeping the tastebuds happy and doing this by appling the Ayurvedic food principles is a difficult task.But I think I am mastering it slowly.
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