Jaggery Cake Recipe

This super moist and delicious jaggery cake is a perfect cake for any occasion.


  • Semolina – 250g
  • Margarine – 125g
  • Sugar – 200g
  • Kithul Jaggery – 250g
  • Egg Whites – 03
  • Egg Yolks – 03
  • Vanilla – 01 tsp
  • Rose Essence – A tiny drop
  • Baking Powder – 01 tsp
  • Coconut Milk – ½ cup
  • Ground Cardamom & Cinnamon – ½ tsp
  • Cashew – 100g


  • Roast semolina slightly until you get the semolina smell.
  • Grate jaggery and chop cashew. Dissolve grated jaggery with coconut milk.
  • Beat egg whites until it comes to a soft peak.
  • Beat margarine and sugar together until it becomes creamy and pale in colour.
  • Add eggs one by one and beat more.
  • Mix baking powder with semolina and put this into the margarine mixture.
  • When semolina is well mixed with margarine add jaggery.
  • Then add vanilla, chopped cashew, and rose essence. Don’t add too much rose essence. A tiny drop is more than enough.
  • After that gradually add egg whites and fold. Meanwhile add ground cardamom and cinnamon.
  • Bake the cake around 35-40 mins under 180 C in a pre-heated oven.
  • After baking let it cool down and then cut into pieces.
Jaggery Cake
Jaggery Cake
Close up view of Jaggery Cake
Pieces of Jaggery Cake
Jaggery Cake
Piece of Jaggery Cake

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