ATTA JAGGERY CAKE IN SAUCEPAN

Picture yourself in your kitchen, surrounded by the comforting aroma of atta and jaggery. With just a saucepan in hand, you’re all set to whip up a delightful atta jaggery cake. It’s a simple yet heartfelt recipe that resonates with home-cooked goodness.

In this cozy setting, every ingredient tells a story: the atta, wholesome and hearty, and the jaggery, sweet and caramel-like. Together, they promise a cake that’s not only delicious but also deeply satisfying.

WHAT YOU’LL LOVE ABOUT THIS

• Eggless
• No oven
• Healthier alternative
• Easy to make

INGREDIENTS USED IN ATTA JAGGERY CAKE

• YOGURT

Yogurt is a versatile ingredient that can significantly enhance the texture and flavor profile of an atta jaggery cake. When incorporated into the batter, yogurt adds moisture and richness, making the cake tender and soft. Its acidity also helps activate baking soda, aiding in the leavening process and ensuring a light, fluffy texture.

• JAGGERY

Jaggery plays a pivotal role in imparting unique flavors and qualities to an atta jaggery cake. Unlike refined sugar, jaggery is a traditional sweetener that is unprocessed and retains more of its natural minerals and antioxidants. In an atta jaggery cake, it brings a deep, caramel-like sweetness that adds complexity to the cake’s flavor profile. This natural sweetness also pairs beautifully with the nuttiness of whole wheat flour (atta), creating a rich and satisfying taste.

Beyond its flavor, jaggery contributes to the moistness and texture of the cake. Its higher moisture content compared to sugar helps keep the cake soft and moist, even when using whole wheat flour, which tends to absorb more liquid. This makes the atta jaggery cake pleasantly dense yet tender, with a moist crumb that melts in your mouth.

• OIL

Oil serves a crucial role in the texture and moisture retention of an atta jaggery cake. Unlike butter, which is solid at room temperature, oil remains liquid, ensuring a softer and more tender crumb in the final baked product. In an atta jaggery cake, where whole wheat flour can sometimes result in a denser texture, oil helps create a lighter and airier consistency.

• MILK

Milk serves several important purposes in an atta jaggery cake, contributing to both its texture and flavor. When added to the batter, milk provides moisture, helping to create a soft and tender crumb in the finished cake.
Additionally, milk adds richness to the cake, enhancing its overall flavor profile. The proteins and sugars present in milk also contribute to browning during baking, giving the cake a golden hue and a slightly caramelized taste that complements the sweetness of jaggery.

• LEAVENING AGENTS

The leavening agent in an atta jaggery cake, typically baking soda or baking powder, is essential for achieving a light and airy texture in the final baked product. Whole wheat flour (atta) tends to be denser than all-purpose flour, so the leavening agent helps to create lift and volume in the cake.

EQUIPMENTS USED IN MAKING ATTA JAGGERY CAKE IN SAUCEPAN

Measuring Cups and Measuring Spoons are the first thing that anybody needs. The right quantities will help in the desired outcome so these two things are a must. You will need mixing bowls as well to melt the chocolate as well.

Other basics  that are required are mixing spoons, whisks and spatulas for an easy process.

A 6inch saucepan to bake the cake.

OTHER RELATED RECIPES FROM THE BLOG

1. RAGI CHOCOLATE CAKE

2. ATTA COFFEE CAKE

3. ATTA JAGGERY PANCAKES

TIPS TO MAKE ATTA JAGGERY CAKE

1. Choose a heavy-bottomed saucepan to prevent burning or uneven cooking. A non-stick saucepan works well for this purpose.
2. Cover the saucepan with a lid and cook on low heat. Check occasionally to ensure the cake is cooking evenly. It will take longer than baking in an oven, so be patient.
3. Insert a toothpick or skewer into the center of the cake to check if it comes out clean, indicating the cake is cooked through.
4. Add flavorings like cardamom powder, nutmeg, or vanilla essence to enhance the taste.

HOW TO BAKE IT IN THE OVEN

• Preheat oven at 180 degrees for 5-7 minutes
• Grease a 6-inch pan with oil and line it with parchment paper.
• ⁠Pour the batter into the prepared pan.
• Bake at 180 degrees for 30-35 mins or till a skewer Inserted in the centre comes out clean.

If you like my Atta chocolate cake in a saucepan recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!