Ingredients:

• For palkova: Low-fat Milk – 1 l
• Sugar – 50 g
• For making plain cake base: Maida – 1/2 cup
• Soya flour – 1/4 cup
• Low-fat Milk (half reduced) – 1/2 cup
• Baking powder – 1/4 tsp
• Cooking soda – 1/4 tsp
• Sugar – 3 tbsp
• Vanilla essence – 1/4 tsp
• Aerated soda – 200 ml
• For stuffing: Low fat Milk – 1/2 l
• Raisin – 1 tbsp
• Cherry fruit (chopped) – 1 tbsp
• Tutti frutti – 1 tbsp
• Fig (chopped) – 1 tbsp

Method:

1. In a heavy-bottomed kadhai, boil the low-fat milk for 10-15 minutes or until it reduces in quantity. When the milk thickens, add sugar, stir and keep aside.
2. In an oven-safe bowl, mix all the ingredients for making the cake.
3. Prepare the cake batter with the help of aerated soda and the half-thickened milk.
4. Pre-heat the oven to 200 degrees C
5. Bake the cake for 15-20 minutes or until it gets golden brown. Keep aside.
6. For the stuffing: Pour 1/2 litre of low-fat milk in a kadhai and boil for 10 to 15 minutes or until it thickens.
7. When the milk starts to thicken, add the dry fruits, stir for 5 minutes and allow it to cool.
8. Place a grease-proof paper (butter paper) on a kitchen table, apply 2 to 3 tsp of palkova and spread it neatly.
9. Keep the plain cake base on top.
10. Apply 2 tsp of fruit mixture on top of the cake.
11. Gently roll the butter paper and keep it for 10 to 15 minutes.
12. Remove the butter paper and cut the cake into slices.

Recipe courtesy of Vasantha Vijayaraghavan