Chapter I
The Recipe
- Dates are pitted and simmered with a splash of milk until they collapse into a glossy paste.
- Sunflower oil is whisked smooth into the warm date paste.
- Ragi, whole wheat, baking powder, and soda are sifted together and folded in.
- Milk is added in stages until the batter is pourable but still thick.
- Batter goes into a round tin; chopped walnuts and a few extra date pieces are pressed onto the top.
- Baked at a moderate temperature until the top is set and a skewer comes clean.
Chapter II
Provenance
- Stone-ground ragi flour
- Whole wheat flour (atta)
- Soft dates, slow-simmered into a paste
- Milk
- Sunflower oil
- Baking powder, baking soda
- Chopped walnuts, generously, on top
Chapter III
Why it tastes familiar
- No refined sugar in the recipe — sweetness comes entirely from dates
- Dates bring potassium, magnesium, and natural fibre
- Ragi adds calcium and iron; whole wheat carries B-vitamins
- Walnuts add omega-3s and a real protein lift
Care & Pairing
How to keep it
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf Life
- Best enjoyed fresh; check the pack note on arrival.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
Date paste is made fresh per batch — we never carry it overnight. Tins are washed and oven-dried; cakes are baked, cooled, and packed the same day.