Wheat and Jaggery cake

3 cups wheat flour
2 cups grated jaggery powder
1 cup curd
1-2 cups milk
1 cup chopped dates
1/2 cup black raisins (optional)
1 cup oil
1 tbsp baking powder
1 tsp baking soda
1 tbsp white sesame seeds
1 tsp cinnamon powder (optional)
1 tsp vanilla essence (optional)

Sieve the wheat flour with baking powder and baking soda and keep aside.

If jaggery powder is not available, dilute whole jaggery pieces by adding 2-3 tbsps of water and heat till it gets melted and let it cool.

Add oil and curd into the jaggery and stir to blend well. Add the wheat flour into it and mix well. Now add the chopped dates and raisins. Keep aside few pieces of dates for garnishing.

Grease cake tin with oil or butter and dust with maida or press butter paper into it. Pour the cake mix. Garnish with dates and sesame seeds. Now bake it in oven at 180 degrees for 45 minutes. It can also be baked in any normal kadai. For this, pre-heat the kadai with lid on for few minutes. Insert a steel stand into it and keep the cake tin on the stand, cover and cook on low flame for 45 minutes.