Egg Jaggery Steamed Cake Recipe – Cardamom & Cashew Delight

Last Updated on 4 months by Neha Deshmukh

Egg Jaggery Steamed Cake Recipe – Cardamom & Cashew Delight

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Egg Jaggery Steamed Cake. It’s a wonderfully soft, subtly sweet treat that reminds me of my grandmother’s kitchen. This isn’t your typical cake; it’s steamed, which gives it an incredibly delicate texture. Trust me, you’ll love it!

Why You’ll Love This Recipe

This steamed egg cake is a delightful blend of flavors and textures. It’s incredibly moist, thanks to the steaming process, and the jaggery lends a beautiful caramel-like sweetness. The cardamom and cashew garnish add a lovely aromatic touch. It’s a comforting dessert that’s perfect for a cozy afternoon or a special occasion. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 6 large eggs
• 125 gm dark jaggery, grated (about ¾ cup)
• 1 tbsp ghee
• 6-8 cashew nuts, split
• 10-15 raisins
• A pinch of cardamom

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Use of Dark Jaggery: I highly recommend using dark jaggery for this recipe. It has a richer, more complex flavor than lighter varieties. If you can’t find dark jaggery, you can use light jaggery, but the flavor will be slightly different.
• Cardamom’s Aroma: Freshly ground cardamom is always best. The aroma is just incredible! A little goes a long way, so just a pinch is perfect.
• Ghee for Flavor: Ghee adds a beautiful richness and nutty flavor. You can substitute with butter if you prefer, but ghee really elevates the taste.
• Regional Variations in Steaming Methods: Steaming is a common cooking method across India, but the equipment varies! You can use a traditional idli cooker, a metal steamer insert in a pot, or even a bamboo steamer. The key is to have a good, consistent steam.

Step-By-Step Instructions

Alright, let’s get baking (or rather, steaming!).

1. First, prepare a steamer (like an idli cooker) by boiling water on low heat. Have a deep pan ready for steaming – this will be our cake ‘tin’!
2. Now, heat the ghee in a small saucepan. Fry the cashew nuts until they turn golden brown and the raisins until they puff up. This adds a lovely texture and flavor. Transfer them to the steaming pan, spreading them evenly across the bottom. Use the residual ghee to lightly grease the pan too.
3. In a bowl, whisk the eggs thoroughly using a hand whisk until they’re smooth and light. No lumps allowed!
4. Add the grated jaggery and cardamom to the eggs. Keep whisking until the jaggery completely dissolves into the egg mixture. This might take a few minutes, but it’s important for a smooth texture.
5. Gently pour the egg-jaggery mixture into the prepared pan. Cover the pan tightly with aluminum foil. Now, this is important – prick holes all over the foil with a fork. This allows the steam to circulate and cook the cake evenly.
6. Carefully place the pan into the steamer. Cover the steamer and steam for 30-40 minutes. You’ll know it’s ready when a knife inserted into the center comes out clean.
7. Once steamed, remove the pan from the steamer and let it cool completely at room temperature. Don’t rush this step!
8. Finally, refrigerate the cake once it’s cooled. This helps it set and makes it even more delicious. Cut into squares and serve chilled.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t over-steam the cake! Over-steaming can make it rubbery.
• Make sure the jaggery is fully dissolved. Undissolved jaggery will result in a grainy texture.
• Cooling completely before cutting is key for clean slices.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: You can easily make this vegan by using a plant-based egg replacer. I’ve had good results with flax eggs (1 tbsp flaxseed meal + 3 tbsp water = 1 egg).
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: If you like a little more warmth, add a tiny pinch of nutmeg or a dash of cinnamon along with the cardamom.
• Festival Adaptations: This cake is lovely for festive occasions like Diwali or Eid. You can garnish it with silver foil (vark) for a more celebratory look. My aunt always makes it for Diwali!

Serving Suggestions

This steamed egg cake is wonderful on its own with a cup of chai. It also pairs beautifully with a scoop of vanilla ice cream or a drizzle of honey.

Storage Instructions

Store the cake in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day!

FAQs

Let’s answer some common questions:

1. What is the best way to prevent the egg cake from becoming rubbery?

Don’t over-steam it! Check for doneness after 30 minutes and avoid steaming for longer than 40 minutes.

2. Can I use a different type of sweetener instead of jaggery?

You can, but the flavor will change. Brown sugar is a decent substitute, but it won’t have the same caramel notes as jaggery.

3. How do I know if my steamer is hot enough?

The water should be at a rolling boil before you place the pan inside. You should see plenty of steam escaping.

4. What is the significance of pricking holes in the foil?

The holes allow the steam to circulate, ensuring the cake cooks evenly and doesn’t become soggy.

5. Can this cake be made ahead of time? How long will it keep?

Yes, absolutely! You can make it a day or two in advance. It will keep in the refrigerator for up to 3-4 days.

Enjoy this delightful Egg Jaggery Steamed Cake! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!