The traditional aroma is unique

This Weekend-Engagement posting prompt is all about food and most likely, there will be maximum number of entries for this week - after all who does not love food !! So have a look and participate, coincidentally we prepared my favorite cake after few decades to remember those old days and this post is all about that.

We did not have a oven when we were kids - it was beyond our reach. And we could barely afford to buy them as well. All we had is Mom's kitchen and she would prepare cake using this old traditional technique - may be 2-3 times in a year. It was no less than a grand celebration then. Even though we have an oven now, I wanted to try the same technique and asked the lady, she prepared the Walnut Cake in the same traditional way - using the Kadai and sand, to experiment, if the aroma that comes in the traditional way is different than the oven. Here are the ingredients :

The list goes like this :

• Walnut, pista and cashew - you can use only walnut if you want.
• Wheat flour - 100 gm
• Butter - 50gm
• Refined oil - 25gm
• Coco powder - 1 tablespoon
• Baking powder - 1 tablespoon
• Baking soda - 1/4th tablespoon
• Vanilla essence - 2-3 drops
• Powder Sugar - 75gm approx( We just crushed the regular sugar, if you need very sweet then add more, we had to make it moderate sweet for everyone )
• Milk 100 ml

Fry the cashew before starting the process.

Remove the lumps from the using a flour sifter, you can add the baking powder and baking soda along with it.

Then melt the butter.

Add the powder sugar to the melted butter and mix it well. Then

Now add the the flour ( having baking soda and baking powder) and milk - make sure to take out the cream of milk so that it helps in a uniform mix.

Now put the parchment paper on a cake tin. Add a bit of melted butter or refine oil to make it moist so that the cake comes out cleanly later.

Add the nuts on the cake tin - so that when you take out the cake they will be on the top :)

We added after putting the flour mix as well - Dil mange more. Now take sand on a Kadai and preheat it for 10 minutes like an oven.

Put the stainless stand and keep the cake teen having the cake mix on top of it.

Cover it with a container - should cover it well, not needed to be air tight.

Leave it for 45 minutes to an hour in slow flame. You can check, if you put a stick in the cake , it should come out clean, if the cake is ready. And also you want it to be more crunchy, then give medium flame in between for a minute - 3-4 times. Cooking is really an art - thanks to the lady and the kids. The kids know so many things - both of them know how to make a cake without any help :) I am the translator here and of course eater. When the cake was cooking, the house was full of that lovely sweet aroma, and when it came out, I told the kids to leave it for some time to cool down and went out. By the time I came back, they had only this much left for me. It certainly has a very different and unique taste than being prepared in oven.

So we had lot of arguments and fighting - I was not happy with this and the lady has promised me to make it again. Now that the kids are going to school, I have asked her to prepare it again when they are in school so that I can get the larger chunk first :) And by the way we had cherries added because we had them at house and my daughter loves it.

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