Millet and banana baked sweet tea cake made with caramelized jaggery
Preheat the oven to 180ºC. Grease and flour two 8×4-inch loaf pans and set aside.
In a medium bowl, whisk together butter, oil, sugar, jaggery and eggs until thoroughly incorporated. Add in the vanilla, yoghurt and bananas. Set aside.
In a large bowl, whisk together flour, salt, baking soda and cinnamon. Stir in the amaranth & bajra flour. Make a well in the center of the dry ingredients. Add the wet ingredients into the well and use a spatula to fold the batter in.
Divide the batter between the two baking pans.
Sprinkle with some puffed amaranth on top and bake for 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Remove the pans from the oven and cool for 15 minutes before inverting onto a wire rack to cool further and serve.
Preparation Time: 20mins
Cooking Time: 60mins
To Serve; 8-10
