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What's inside
Everything that goes in, by weight
Per batch
- Maida (all-purpose flour)
- 140 g
- Curd
- 100 g
- Sugar
- 110 g
- Oil
- 60 ml
- Milk
- ½ cup
- Dry fruits
- ¼ cup
How we bake it
Maida, baking powder, and soda are sieved together.
Curd and sugar are beaten smooth; oil and vanilla follow.
Dry fruits and tutti frutti are tossed in a little maida so they hang suspended instead of sinking.
Everything is folded together with milk, poured into a six-inch tin, and the rest scattered on top.
Baked at 180°C for 30–35 minutes.
Once it reaches you
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf life
- Best within 5 days of packing.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
- From this kitchen
Bowls and trays are sanitised between batches. Finished bakes are handled with gloves and packed the same day they leave the oven.
Before you order
Is the cake eggless?
Yes. Baked without egg, start to finish.
How long does it keep?
Best within 5 days of packing. Keep it airtight and away from direct sun and heat — there is nothing in it holding the date open for you.
When is it baked?
After you order, not before. Allow about 2 days for it to be baked and packed, then dispatch on top of that.
What are the allergens?
Contains wheat, milk. Everything here comes out of one kitchen, so traces of nuts, wheat, and dairy are possible in any bake.
From the same hand
