Ginger Cake
Sel roti is a traditional Nepali fried rice dough, resembling a thin, sweet doughnut. It’s made from rice flour, and is often served during festivals like Dashain and Tihar.
30min
Easy
Not spicy
Ingredients
For how many cakes?
2 gulab jamuns per person
For the syrup
Ingredient 1
Ingredient 2
For the cake
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Ingredient 11
Preparation
Preheat the oven to 180 degrees for 30 minutes.
In a bowl, mix together the all-purpose flour, baking soda, baking powder, ground cinnamon, and ground nutmeg. Mix well.
Add the ginger paste. Mix well.
In another bowl, mix the plain yogurt (or cottage cheese), water and sunflower oil.
Pour the contents of the first bowl into the second and mix first with a spatula, then with an electric mixer. Do not overmix.
In a saucepan, pour the water and powdered palm sugar. Cook until the sugar is dissolved, then simmer the syrup until it thickens and becomes syrupy.
Add the contents of the bowl containing the water, yogurt and oil to the bowl containing the all-purpose flour and mix well.
Add the syrup and mix well.
Line the molds with parchment paper and pour in the batter.
Bake at 180 degrees for 25 minutes for small cakes and 40 minutes for large cakes.
Remove from the oven and let cool.
Ready! Enjoy your cake with masala tea or butter tea.
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