===========================> Directions <======================== Grate the jaggery and coconut, dry roast the semolina and stone and chop the dates. Roast and crush the fennel and crush the cardamom. chop the winter melon preserve, the ginger preserve, the candied peel and the cashew nuts. Dissolve the jaggery in 375 ml water in a pan, add the coconut and cook for 2-3 minutes. cool the mixture and then stir in the semolina, dates, fennel, cardamom, winter melon preserve, ginger preserve, candied peel, cashew nuts, salt, baking powder and cinnamon. Separate the egg and beat the white and yolk separately. Fold into the cake mixture and pour into a buttered baking tray. Bake in a moderate oven (160?C: Gas Mark 3 ) for 1 1/2 hours. ISBN #962 224 010 0
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|Serving Size: 1 Serving (806g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 830 (43%)|
|Amt Per Serving||% DV|
|Total Fat 92.2g||123 %|
|Saturated Fat 65.7g||328 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 211.5mg||65 %|
|Sodium 929.2mg||32 %|
|Potassium 1961.1mg||52 %|
|Total Carbohydrate 268.3g||79 %|
|Dietary Fiber 35.2g||141 %|
|Sugars, other 233.1g|
|Protein 30.2g||43 %|
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Calories per serving: 1937
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