Egg-less Millet and Sesame Seed Cake

This Bhaili blog has opened a whole new window for me. I started writing on my blog to share what all I was doing, and eventually it also became a medium to see what amazing things others are doing too.

For me, earlier baking meant only all-purpose flour and refined sugar bakes. Now I know baking is such a wide term and cakes can be healthy too. A cake baked from healthy ingredients is going to be guilt-free indulgence just like this egg-less millet and sesame seed cake.


I have used millet flour, jaggery, sesame seed and home-made ghee in this cake. For additional flavor and to make it more interesting for kids, I have added pomegranate syrup as well.

Millet flour, jaggery, sesame seeds, pomegranate are iron-rich ingredients. Hence, this cake is a good one if you are looking for iron-rich recipe.

So without any delay here is the list of ingredients I have used in millet and sesame seed cake.


  • Millet (bajra) flour: 1 cup
  • Whole wheat flour: 1/3 cup
  • Jaggery: ¾ cup
  • Ghee (clarified butter): 2/3 cup
  • Milk: ¾ cup
  • Almond extract: ½ tsp
  • Black sesame (kala til) seeds: 2 tbsp
  • Baking powder: ¼ tsp
  • Baking soda: ¼ tsp


  • Dry roast sesame seeds on low heat for a minute and crush it coarsely.
  • Take both the flours, add baking powder, baking soda and sieve three times.
  • Take grated jaggery, melted ghee, almond extract in a bowl. With the help of electric beater beat it for 5 minutes, and you will get a liquid with smooth consistency.
  • Add sieved flour into this mixture and make a quick whisk by beater.
  • Add warm milk in it to get pouring consistency of batter.
  • Add crushed sesame seeds and gently fold it in batter.
  • Pour this batter into a greased tin and bake it in pre-heat oven at 180° C for 30 minutes.
  • After 30 minutes, check by inserting a toothpick in center. If the toothpick comes clean it means cake is cooked or else cook for another 10 minutes at 160° C.

Wait for 15 minutes before you invert cake on wire rack for further cooling. Attempting to unmould in hurry can break the cake.

This cakes tastes good all by itself but combination of pomegranate syrup made this humble millet cake a bit glamorous. After all who doesn’t like a bit of glamour in life. 🙂


Ingredients for pomegranate syrup:

  • Pomegranate juice: ½ cup
  • Sugar: ½ cup
  • Water: ¼ cup


Add all the ingredients in a heavy bottom vessel and keep on a medium flame. Reduce the liquid to half. It will take roughly 20 minutes.

I had kept syrup for boiling while I was baking cake kept an eye on both.

If you bake cake regularly you will notice difference in texture of this cake as compared to refined flour cake. Millet flour gives it a slight airy feel.


Add small amount of pomegranate syrup once the cake has cooled. You can even add syrup just before serving.

This cake stays good in refrigerator for 3-4 days. Meanwhile, if you are looking for other options in healthy cakes, you can also have a look at cottage cheese muffins and egg-less banana and walnut muffins.

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Multi-grain Veggie Paratha

During winters, multi-grain paratha in breakfast and multi-grain roti in lunch/dinner is a common affair in my household. Normally we get the flour processed from the whole grains from the flour-mill and use it throughout the winter season.

Roti/paratha is our staple diet and is made daily at my home. However, instead of mixing all the flours together, I prefer storing them separately. So this allows me to try different combinations depending on our taste-buds.

Multi-grain paratha can be combination of all four – sorghum (jowar), pearl millet (bajra), maize (makki) and whole wheat (gehun) flour or mixing any two or three flour. Here I have used the mix of all four flours.

To raise its health and taste quotient, I also add grated vegetables in the flour. Believe me, this vegetable paratha tastes wonderful with butter, jaggery and fresh curd.

multi-grain parathaBeing easy-to-make and quite filling, makes it a perfect breakfast menu. It’s something that is healthy, tasty and keeps our hunger pangs under control till lunch time.

Ok, now it’s time to list down the procedure to make this mixed-grain paratha.


  • Sorghum (Jowar) flour: ¼ cup
  • Pearl millet flour (bajra): ¼ cup
  • Maize flour (makki): ¼ cup
  • Whole wheat flour (gehun): ¼ cup
  • Grated cabbage: ½ cup
  • Beetroot: ¼ cup
  • Capsicum: ¼ cup
  • Cumin: ½ tsp
  • Salt as per taste
  • Ghee
  • Water to knead the dough


  • Bring together all four flours, salt, cumin and veggies (of your choice). Add water to knead the dough. Do not knead the dough in advance. Knead the dough only when you are about to make parathas, otherwise vegetables and salt will release water and make the dough soft. multigrain flour and veggies
  • Divide the dough into small balls and roll the paratha’s. Apply little hand pressure while rolling these as they tend to stick to the surface and break while lifting. Sprinkle little flour on surface before rolling the paratha this will prevent paratha from sticking on surface.
  • Heat the girdle and roast the paratha from both the sides. Apply ghee as much as you want. I use home-made ghee which is pure and healthy. Its misconception that ghee should be totally avoided as it contains fat. Yes ghee does contain fat but it’s healthy when used in balanced way.

These days I prepare home-made ghee in microwave it’s easy and convenient as compared to traditional hob method.

Multi grain paratha tastes good with any sabzi with gravy or curd. Jaggery, curd and butter combination with multi-grain paratha is the most preferred option at my home.

multi-grain paratha with curdHave it the way you like it. It’s healthy and adds variation to our daily breakfast preparations.

I would love to know what other variations you make in paratha as I’m always looking out for healthy paratha options.