Using whole meal flours in cake or any bakery item is very much in trend these days. As days are passing by, more and more people are turning towards healthy lifestyle. When I went shopping recently I picked up variety of whole meal flours from the organic section with the intention of baking with them instead of any refined flour. I already have a whole wheat chocolate cake recipe on my blog, you can check that out too. By the way, for today’s recipe I have used jowar/sorghum to make a healthy cake.
Today I’m going to share a cake recipe with jowar flour. Originally known as sorghum, this kind of flour is a native to Africa and is called by the name jowar in India. Jowar is actually a type of white millet which is consumed by steaming or boiling, can also be used in soups, stews, dals etc. When ground to dust, the jowar flour can be used in baking goods too. How is jowar healthier than refined flour? This question may be risen by anyone. The primary reason is that sorghum/jowar is gluten free, which is enough for making a healthy cake by using this kind of flour. Jowar is rich in protein, is cholestrol free, plus it is packed with dietary fiber, iron and phosphorous. So in short this healthy jowar/sorghum cake cuts off a lot of calories and is perfect to have once in a while.
The cake recipe that I’m going to share today uses zero sugar, although the ingredient list calls for few tablespoons of condensed milk, you can always skip it and increase the amount of curd instead. If you want you can use homemade condensed milk without using sugar. I’ll elaborate more in the recipe plus in the notes.
I have used Organic Jowar Flour for the recipe. You can always use the regular jowar flour. Even for honey, I used the Organic Honey as the quantity of honey used is more and I have heard regular branded honey have some amount of sugar in them. Try the cake and I’m pretty sure you will make it again and again, the cake is packed with Indian flavours and aroma of ghee is the base essence, simply divine.
- Jowar atta/Sorghum flour - 1 cup
- Baking powder - ½ tsp
- Baking soda - ¼ tsp
- Paneer/Indian cottage cheese(mashed) - 200 gms
- Curd/Yoghurt - ¼ cup
- Condensed milk - 3 to 4 tbsp (Optional)
- Honey - ⅔ cup
- Fresh ghee/Clarified butter - 1 tbsp
- Milk - ¼ cup
- Preheat oven to 180 degree celsius.
- First sift jowar flour, baking powder, baking soda in a bowl twice and keep aside.
- In a food processor blend paneer with curd until you get a smooth texture and there are no lumps.
- Now pour out the paneer curd mixture in a mixing bowl and add in condensed milk, honey, ghee and beat well using a hand blender.
- Once blended well, add in jowar flour, baking powder, baking soda mixture little by little alternating with milk.
- Fold in lightly using a rubber spatula. Do not overmix, once you can see no more dry ingredients, stop folding.
- Your batter is ready.
- Line and grease a 8 inch round cake tin with ghee/cllarified butter
- Pour in the prepared batter into the cake tin.
- Bake in a preheated oven for 35 minutes at 180 degree celsius or until a skewer inserted on the top of the cake comes out clean.
- You will notice that the cake beautifully browns from top.
- Once done, let the cake cool down a little bit and then transfer to a cooling rack.
- You can garnish the cake as per choice, but I left it as it is and it was loved by everyone at home.