Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8–10 slices
Difficulty: Medium

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Ingredients

For the Bibikkan Batter

• 2 cups freshly grated coconut
• 1 cup Sarbu Jaggery Powder
• 1½ cups semolina (rava/sooji)
• ½ cup rice flour
• ½ cup all-purpose flour
• ½ cup chopped cashews
• ¼ cup chopped almonds
• ¼ cup raisins
• 1 tsp cardamom powder
• ½ tsp cinnamon powder
• ¼ tsp nutmeg powder
• ¼ tsp salt
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup coconut milk
• ¼ cup water, as required
• 2 tbsp ghee
• 1 tsp vanilla extract

For Greasing

• 1 tsp ghee
• 1 tbsp semolina or flour

For Garnishing

• 1 tbsp chopped cashews
• 1 tbsp chopped almonds
• A few raisins
• 1 tbsp grated coconut

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Instructions

Step 1: Prepare the Coconut & Jaggery Mixture

1. Place 2 cups freshly grated coconut in a heavy-bottomed pan.
2. Add 1 cup Sarbu Jaggery Powder.
3. Cook over low heat for 5–7 minutes, stirring continuously.
4. Allow the jaggery to melt and coat the coconut evenly.
5. Do not cook until completely dry; the mixture should remain moist.
6. Remove from the heat and allow it to cool slightly.

Step 2: Prepare the Dry Ingredients

1. In a large mixing bowl, combine:
   • Semolina
   • Rice flour
   • All-purpose flour
   • Baking powder
   • Baking soda
   • Salt
   • Cardamom powder
   • Cinnamon powder
   • Nutmeg powder
2. Mix thoroughly so the leavening agents and spices are evenly distributed.

Step 3: Combine the Batter

1. Add the warm coconut-jaggery mixture to the dry ingredients.
2. Add ½ cup coconut milk and 2 tbsp ghee.
3. Add vanilla extract.
4. Mix gently until everything is well combined.
5. Add water little by little until you get a thick, moist batter.
6. Fold in the chopped cashews, almonds, and raisins.

Step 4: Rest the Batter

1. Cover the bowl and let the batter rest for 20–30 minutes.
2. This allows the semolina to absorb moisture and soften.
3. Check the consistency after resting. If the batter has become too thick, add 1–2 tbsp coconut milk or water.

Step 5: Prepare the Baking Pan

1. Preheat the oven to 170°C (340°F).
2. Grease an 8-inch round or square baking pan with ghee.
3. Lightly dust with semolina or flour.
4. Pour the batter into the prepared pan.
5. Spread it evenly using a spatula.

Step 6: Garnish & Bake

1. Sprinkle chopped cashews, almonds, raisins, and grated coconut over the top.
2. Bake at 170°C for approximately 40–45 minutes.
3. The cake is ready when the top is golden brown and a toothpick inserted into the center comes out mostly clean.
4. If the top browns too quickly, loosely cover it with foil during the final part of baking.

Step 7: Cool & Serve

1. Remove the cake from the oven and allow it to cool in the pan for 15–20 minutes.
2. Carefully remove it from the pan.
3. Allow it to cool further before slicing.
4. Cut into squares or wedges and serve.

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Serving Suggestions

• Serve as a traditional tea-time cake with hot tea or coffee.
• Enjoy as a festive dessert during celebrations.
• Serve warm with a scoop of vanilla or coconut ice cream.
• Pair with freshly brewed South Indian filter coffee.
• Serve as part of a traditional dessert platter.

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Nutritional Information (Approx. per serving)

Nutrient	Amount
Calories	285 kcal
Protein	5 g
Carbohydrates	43 g
Dietary Fiber	3 g
Fat	11 g
Saturated Fat	7 g
Sodium	110 mg

Values are approximate and may vary depending on the ingredients and serving size.

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Why Use Sarbu Jaggery Powder?

Sarbu Jaggery Powder gives Bibikkan its characteristic deep sweetness and rich caramel-like flavor. It blends beautifully with fresh coconut, nuts, and aromatic spices, creating a moist, flavorful cake with a naturally rich taste. Its powdered form also dissolves easily, making it convenient for preparing the coconut-jaggery mixture.

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Chef’s Tips

• Use freshly grated coconut for the best flavor and moisture.
• Avoid cooking the coconut and jaggery mixture for too long, as excessive cooking can make the cake dry.
• Let the batter rest before baking so the semolina can absorb the moisture.
• Keep the batter thick and moist, not runny.
• Don’t overmix the batter after adding the baking powder and baking soda.
• Check the cake around the 40-minute mark, as oven temperatures can vary.
• Allow the cake to cool before slicing to prevent it from crumbling.
• For a richer coconut flavor, replace some of the water with additional coconut milk.
• Toasting the nuts lightly before adding them can enhance their flavor.