Indian Semolina and Jaggery Breakfast Cake
A traditional Indian breakfast cake made with roasted semolina, jaggery, and shredded coconut. This moist, tender cake is flavored with cardamom and ghee, with a delicate crumb that's best served warm with tea or coffee. The jaggery gives it a subtle caramel sweetness distinct from refined sugar.
- Prep
- 15 min
- Cook
- 30 min
- Wait
- 15 min
- Total
- 1 hr
- Makes
- 1 cake (9×9 inches / 23×23 cm), 12 pieces
Steps
Before you start
- Preheat oven to 350°F (175°C) and position rack in the middle
- Measure jaggery and grate it finely so it blends smoothly
- Have all ingredients at room temperature for best results
- Toast the semolina lightly (see step 1) for better flavor and texture
Toast the semolina
- Heat a medium skillet over medium-low heat.
- Add the semolina and toast for 3–4 minutes, stirring constantly with a wooden spoon, until it becomes light golden and fragrant.
- You'll notice the aroma shift from raw grain to slightly nutty.
- Transfer to a bowl and cool for 2 minutes.
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Ready when: Semolina is light golden and smells nutty
Tip: Don't skip toasting; it deepens the flavor and removes the raw grain taste
Mix dry ingredients
- In a medium bowl, whisk together the toasted semolina, baking powder, ground cardamom, and salt.
- Set aside.
Combine wet ingredients
- In a large mixing bowl, whisk together the ghee, grated jaggery, and yogurt until well blended.
- The mixture should look smooth and slightly pale.
- The jaggery will partially dissolve into the ghee and yogurt, creating a cohesive wet base.
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Ready when: Mixture is smooth and jaggery is mostly combined
Tip: Fine grating of jaggery ensures it blends evenly and avoids lumps
Fold in shredded coconut
- Add the shredded coconut to the wet mixture and stir well until the coconut is evenly distributed.
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Ready when: Coconut is evenly mixed throughout
Combine wet and dry
- Pour the wet mixture into the bowl with dry ingredients.
- Using a spatula or wooden spoon, fold together gently until just combined.
- Do not overmix; a few small streaks of dry ingredients are fine.
- Overmixing develops gluten and makes the cake dense.
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Ready when: Batter is just combined with no visible dry streaks
Tip: Fold gently; this is the most critical step for a tender crumb
Prepare baking pan
- Grease the 9×9-inch (23×23 cm) square baking pan with ghee or butter, or line it with parchment paper.
- This cake is sticky from jaggery and needs extra insurance against sticking.
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Tip: Use parchment paper for easiest removal
Pour and top
- Pour the batter into the prepared pan and smooth the top with a spatula.
- If using cashews, press them decoratively into the surface, spacing them evenly across the cake.
- This adds texture and a traditional presentation.
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Ready when: Batter is level and cashews are embedded
Tip: Cashew garnish is optional but adds visual appeal and a pleasant contrast
Bake the cakeOven 350°F / 175°C
- Place the pan in a preheated 350°F (175°C) oven on the middle rack.
- Bake for 28–32 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
- The cake should have a light golden-brown color on top and pull slightly away from the sides of the pan.
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Ready when: Toothpick comes out with a few moist crumbs; top is golden-brown and cake pulls from pan sides
Tip: Jaggery cakes can be slightly moist; don't overbake or they dry out quickly
Cool and rest
- Remove the pan from the oven and let the cake rest in the pan for 10 minutes.
- This allows the structure to set slightly, making it easier to turn out or cut.
- Then turn the cake out onto a wire rack or serve directly from the pan, cut into 12 pieces.
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Ready when: Cake pulls cleanly from pan edges
Tip: If serving from the pan, leave it to cool completely before cutting for cleaner slices
Good to know
Tips
- Toasting the semolina is not optional—it removes the raw grain flavor and adds a subtle nuttiness that elevates the entire cake.
- Jaggery cake relies on proper folding: overmixing develops gluten and creates a dense, tough crumb rather than the delicate texture you want.
- Fresh or dried unsweetened coconut both work well; if using fresh, reduce liquid by 2 tablespoons (30 ml) as fresh coconut holds more moisture.
- This cake is best enjoyed warm with a cup of chai, filter coffee, or strong tea—the warmth enhances the cardamom aroma and jaggery sweetness.
Make ahead
This cake is best served warm on the day it is made, but it keeps well. You can bake it the morning of serving and reheat it before breakfast or tea time.
Storage & reheating
Room temperature: Keep covered on a plate for up to 3 days. The cake dries slightly but remains tender. Refrigerator: Store in an airtight container for up to 5 days; warm gently before serving. Freezer: Wrap the whole cake or individual slices in plastic wrap and foil; freeze for up to 1 month. Thaw at room temperature for 2–3 hours or reheat from frozen in a 300°F (150°C) oven for 10–15 minutes until warm.
Substitutions
- jaggery, finely grated → light brown sugar or coconut sugar. Use the same weight (220 g or 1 cup packed). The cake will be slightly less complex in flavor, but still delicious and moist.
- ghee (clarified butter) → unsalted butter, melted, or coconut oil. Use the same volume (¾ cup / 170 ml). Coconut oil adds subtle tropical notes; butter is neutral but will not brown as richly.
- plain full-fat yogurt, at room temperature → sour cream or buttermilk. Use the same volume (½ cup / 120 ml). Sour cream and buttermilk add tang and acidity that helps the cake rise slightly more.
- green cardamom, seeds only, finely ground → ¼ tsp ground cinnamon or a pinch of nutmeg. Use less of these spices as they are more assertive. This shifts the flavor profile from traditional Indian to warm and spiced.
