Thick Brush Stroke



Add butter and jaggery powder to a bowl. Make sure the butter is at room temperature.

Cream together until pale and fluffy using a hand mixer or stand mixer with whisk attachment on high speed for about 3-4 minutes.

Add grated khoya and vanilla extract. Continue to beat on high speed until combined, about 2 minutes. Ensure there are no lumps.

Add whole milk and curd.

Combine on low speed for about 2 minutes.

Add semolina or sooji to the bowl and mix well. This helps the sooji swell up slightly

Sieve all purpose flour, baking powder, baking soda into the mixture.

Mix well.

Transfer the batter to the prepared baking tin and top with sliced almonds.

Bake for 45 minutes at 180C/356F or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes and remove from tin.

Place on a wire rack and cool completely before serving