04/09/2026
Perfect Panchamrut Cake for janmashtami đź’›recipe in caption
Ingredients
1½ cups maida (all-purpose flour)
½ cup sugar
½ cup curd/yogurt
½ cup milk
ÂĽ cup ghee, melted
3 tbsp honey
1 tsp baking powder
½ tsp baking soda
½ tsp cardamom powder
2 tbsp chopped almonds/cashews/pistachios
1 tbsp raisins
Few saffron strands (optional)
Method
Preheat oven to 170°C (340°F). Grease and line a 6–7 inch cake tin.
Whisk curd + sugar until smooth. Add milk, melted ghee, and honey and mix well.
Sift in maida, baking powder, baking soda, and cardamom.
Fold gently until just combined. Don't overmix. If the batter seems very thick, add 1–2 tbsp milk.
Fold in the chopped nuts and raisins.
Pour into the tin and sprinkle a few nuts and saffron strands on top.
Bake for 30–40 minutes, or until a toothpick inserted in the centre comes out clean.
Cool for about 10–15 minutes before removing from the tin.
For extra Panchamrut flavour: While the cake is still slightly warm, brush the top with 1–2 tsp honey mixed with 1 tbsp warm milk. This keeps it moist and gives it a lovely finish.
