By Akshara
July 30, 2026
Fasting during Sawan 2026 does not mean stepping away from rich chocolate baked treats. This farali fasting cake uses amaranth flour, known locally as rajgira, combined with cocoa powder to create a light and chocolatey crumb that strictly follows traditional fasting rules. Naturally gluten-free and sweetened with unrefined jaggery powder, it offers a nourishing option to pair with your evening cup of tea. Deep chocolate notes and crunchy nuts give this bake a comforting, homemade feel without relying on regular grains.
1 cup rajgira flour (amaranth flour) 3 tablespoons unsweetened cocoa powder 1/2 cup thick yoghurt, whisked until smooth 1/2 cup jaggery powder 1/4 cup melted ghee 1/3 cup milk (adjust if batter is too dry) 1/2 teaspoon cardamom powder or vanilla extract 2 tablespoons chopped almonds and walnuts
Preheat your oven to 180 degrees Celsius and grease a small round cake tin with a little ghee.
Whisk the melted ghee, yoghurt, and jaggery powder together in a mixing bowl until the jaggery dissolves completely and the mixture is smooth.
Sift in the rajgira flour and cocoa powder, adding the cardamom powder or vanilla extract, and fold gently while adding milk to form a smooth batter.
Pour the batter into the greased tin, scatter the chopped nuts over the surface, and bake for 25 to 30 minutes until a skewer inserted into the centre comes out clean.