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What's inside
Everything that goes in, by weight
Per batch
- Whole wheat flour (atta)
- 100 g
- Grated jaggery
- 82 g
- Curd
- 62 g
- Milk
- 90 g
- Oil
- 33 g
- Cardamom powder
- ½ tsp
How we bake it
Atta, baking powder, cardamom, and nutmeg are sifted together.
Curd and baking soda are mixed and rested for five minutes.
Jaggery, oil, and milk are whisked smooth, then the curd mixture is stirred in.
Dry goes into wet gradually and is folded — never beaten — to a smooth batter.
Baked at 180°C for 30–35 minutes, until a toothpick comes out clean.
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.
Is there refined sugar in it?
No white sugar. The sweetness comes from jaggery or dates, which is why the crumb is darker and stays soft longer.
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.
From the same hand
