Learning through action & Wholewheat Jaggery Ghee Residue Cake

When I was very little, probably as old as my son is now, my mother would take us to orphanages and old age homes. With lots of homemade food and goodies to share there. For a 7-8 year old child it wasn’t entirely comprehensible as to why she took us. We didn’t do much. Really just looked at Mom-made food being served for them to eat and just fiddle around until it was time to go home.

But she didn’t stop taking us.

When we visited the gurdwara, my parents were particular that we do seva. For those who are not familiar it could be anything from cleaning the gurdwara to making langar food to serving it. We would usually be making it in the community kitchen. As little children again it seemed more of a chore than something that defined service.

Today I am 40 years old. And yet one of my biggest memories are of those incidents. Not consciously. But sometimes when I am taken back to the past I think of these times. And I figured out that Mom was doing what she felt was the best way to teach a quality – through action. And through true compassion.

As I baked for some children in an orphanage, this past weekend, I dreamt of these moments of the past. And I see my fidgety self in my son. And I know that when he is my age he may also look back at this time and think of what I was trying to a sow a seed of, through action.

Wholewheat Jaggery Ghee Residue Cake

Recipe –

1 1/2 cups Wholewheat Flour

1 1/2 tsp baking powder

3/4 cup Jaggery powder

1/2 cup ghee residue

2 eggs ( you can use curd or applesauce instead)

1/2 cup milk

1/2 tsp of nutmeg powder

Method –

  1. Sift the wholewheat flour, baking powder and nutmeg powder. Do this for at least 4-5 times.
  2. Pre-heat the oven at 160 degrees C for 10 minutes.
  3. Whisk the ghee residue and jaggery well.
  4. Add the eggs one at a time, and whisk / beat well.
  5. Add the sifted flour and milk alternately.
  6. Put the batter into baking pan.
  7. Bake at 160 degrees C for 35-40 minutes or until done.
  8. Cool off and slice.

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