Print
Email
Add a photoServings: 1
Ingredients
- 225 gm Jaggery
- 225 gm Coconut
- 50 gm Semolina
- 100 gm Dates
- 1/2 tsp Fennel
- 1 x Cardamom
- 50 gm Winter melon preserve
- 25 gm Ginger preserve
- 25 gm Candied peel
- 50 gm Cashewnuts
- 1/4 tsp Salt
- 1/2 tsp Baking pwdr
- 1/4 tsp Cinnamon pwdr
- 1 x Egg
Directions
- Grate the jaggery and coconut, dry roast the semolina and stone and chop the dates. Roast and crush the fennel and crush the cardamom. chop the winter melon preserve, the ginger preserve, the candied peel and the cashewnuts. Dissolve the jaggery in 375 ml water in a pan, add in the coconut and cook for 2-3 min. cold the mix and then stir in the semolina, dates, fennel, cardamom, winter melon preserve, ginger preserve, candied peel, cashewnuts, salt, baking pwdr and cinnamon. Separate the egg and beat the white and yolk separately. Fold into the cake mix and pour into a buttered baking tray. Bake in a moderate oven (160 C: Gas Mark 3 )
- for 1 1/2 hrs.
- 224 010 BIANCO MANGIARE
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 341g | |
| Calories 948 | |
| Calories from Fat 374 | 39% |
| Total Fat 44.32g | 55% |
| Saturated Fat 36.2g | 145% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 1299mg | 54% |
| Potassium 1310mg | 37% |
| Total Carbs 134.11g | 36% |
| Dietary Fiber 22.2g | 74% |
| Sugars 75.15g | 50% |
| Protein 17.99g | 29% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
