Panchamrut Cake Recipe for Janmashtami | Eggless Cake
An easy eggless sooji cake inspired by the traditional five ingredients of Panchamrut, made with milk, curd, ghee, honey and sugar or jaggery.
Ingredients
- ½ cup milk
- ½ cup curd/yogurt
- ¼ cup cow ghee
- 2 tbsp to ¼ cup honey
- ¼ to ½ cup sugar or jaggery
- 1 cup fine semolina sooji
- ¼ to 1 tsp cardamom powder
- 1 tsp baking powder
- ½ tsp baking soda
- Chopped almonds cashews and pistachios, as required
Instructions
- Add ghee, sugar or jaggery, honey, curd, milk and cardamom powder to a mixing bowl.
- Whisk until smooth and well combined.
- Add fine sooji and mix to form a smooth batter.
- Rest the batter for 10 minutes.
- Add baking powder and baking soda and gently fold them in.
- Add half of the chopped nuts and mix gently.
- Pour the batter into a greased 6-inch cake tin.
- Sprinkle the remaining chopped nuts on top.
- Bake in a preheated oven at 180°C for 30–35 minutes, or until a skewer inserted in the centre comes out clean.
- Alternatively, cook in a preheated heavy-bottomed kadhai or pressure cooker on low flame for 35–40 minutes.
- Cool completely before removing from the tin and slicing.
- Serve and enjoy.
Notes
- The sweetness can be adjusted according to taste.
- Fine sooji is recommended for the best texture.
- Resting the batter for 10 minutes is important.
- Baking time may vary depending on your oven or stovetop setup.
- If using a pressure cooker, remove the whistle and gasket before baking.
- Allow the cake to cool completely before slicing.