First in a sauce pan take one cup sugar and one and half cup water.
Boil, until the sugar melts completely, then add cardamom powder and a few drops of lime.
Let the syrup cool completely.
In the meantime, take an electric blender, beat sugar, yogurt, eggs, oil, vanilla essence, salt. Beat for about 4 to 5 minutes.
Sieve the flour and baking powder together and transfer into a bowl, big enough to mix the mixture.
Then add the mixture prepared in the blender to the flour and stir well. Be careful that while stirring you stir only one way either clockwise or anticlockwise. Stirring both ways would spoil the cake.
Preheat the oven.
Pour the mixture in a baking dish and cook in the oven in low flame for 30 minutes or until cooked. If the knife dipped in the cake comes out clean, shut down flame at the bottom and cook the top to a golden brown colour.
Once the top is cooked, take the cake out of the oven and pour the cool syrup on the hot cake and then spread some desiccated coconut on it.
Cut into pieces and serve with grated chocolate.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.