Sift the dry ingredients in a deep bowl.
Melt Jagger in microwave for 1 min in the interval of 30 seconds.
Mix oil and curd in a separate bowl. Add melted Jaggery and mix. Now add dry ingredients in parts and fold with wet ingredients. Add nuts at this point.
Now add milk if the mixture feeling too dry. Add in parts and mix it.
Add salt in a deep vessel and heat for 10 minutes keeping it covered. Put a stand in it before covering.
Grease the cake container with oil and dust some flour. Now pour the batter and tap to remove the air bubbles.
Keep in the pre heated vessel and bake for 45-50 minutes on low flame keeping it covered. Check with a toothpick if done.
Let it cool completely before demoulding. Then slice from between and spread chocolate whipped cream. Cover with another slice.
Then make Rossette with red whipped cream.
