Chapter I
The Recipe
- Apples are cubed and stewed gently with a knob of ghee and a pinch of cinnamon.
- Jowar and a small lift of whole wheat are sifted with the spices.
- Ghee and jaggery are creamed; eggs (or yoghurt) and the cooled apple are folded in.
- Batter is poured into a lined tin and baked until the top is golden and a skewer comes clean.
- Cooled in the tin briefly, then on a rack — the crumb settles best after an hour's rest.
Chapter II
Provenance
- Golden sorghum (jowar) flour
- Slow-stewed apple, cubed
- Whole wheat flour, small proportion
- Pure A2 cow desi ghee
- Slow-set jaggery
- Cinnamon, a pinch of nutmeg, a pinch of sea salt
Chapter III
Why it tastes familiar
- Jowar (sorghum) is a gluten-friendly ancient grain rich in B-vitamins and iron
- Stewed apple adds soluble fibre (pectin) and a gentle natural sweetness
- Cinnamon supports blood-sugar balance
- No refined sugar, no maida — a tea cake that won't ask for a nap afterwards
Care & Pairing
How to keep it
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf Life
- Best enjoyed fresh; check the pack note on arrival.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
Cake tins are washed and oven-dried. Apples are washed in filtered water before cooking. Loaves are sliced only on the day of dispatch and packed in food-safe wrapping.