- NIHKAN Sprouted Finger Millet Flour – 1 Cup (125gm)
- 1 tsp baking powder
- 50 gm (2-3tbsp) Cocoa powder
- 2tbsp Milk powder
- 1/4 cup melted Butter
- 3/4 cup (80 gm) jaggery powder
- 3/4 cup warm milk
- 1/2 tsp Vanilla extract.
- Few chopped dark chocolate chunks
- Few chopped walnuts
1. Take a bowl and add butter & jaggery and mix them well. You can use stirrer as well. Add milk and vanilla extract.
2. Seive Sprouted finger millet (ragi) flour, baking powder, cocoa powder and milk powder and add in wet ingredients.
4. Now combine both together. Add choco chunks.
5. Pour the batter in a tin lined with parchment paper. Garnish with walnuts. Bake for 30-35 mins in a preheat oven at 180C.
6. Check with toothpick. Once baked, let it cool and enjoy with a cup of coffee.
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