Mix milk, sugar, butter milk, oil and fruit pulp. Beat well.
Add sooji, coconut powder and essence. Mix well and keep it aside for an hour.
Add baking soda to the cake batter and blend well.
Arrange paper cups in microwave safe cups.
Fill the cups with 3/4th full of batter and place a cashew at the top.
Arrange the cups on the turnable table and bake under high for 1-2 minutes (check after 1 minute and continue if necessary).
Serve with hot tea.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.