Kurakkan/Finger Millet Cake

Finger Millet/ Kurakkan is a rich source of Calcium, Iron, Protein, Fiber and other minerals and is a gluten-free food. This flour is a good alternative for those who are not taking wheat flour or reducing the wheat flour intake.

People who are more interested in a healthy version of cake can prepare this cake in no time and have it your tea time.

It is so easy and it’s more like the same a simple butter cake, instead we can use Kurakkan Flour for this.


  • Kurakkan flour 250g
  • Butter or margarine 250g
  • Sugar 250-300 grams according to the taste
  • 5 large eggs
  • 1 tsp baking soda
  • A small drop of vanilla


Step 1

Combine Butter and sugar into a bowl and beat until the texture is smooth and sugar is completely dissolved. The mixture should look creamy and there cannot be any lumps. Make sure to not overbeat which will melt the butter.

Step 2

Add 5 eggs one at a time and beat simultaneously until the mixture is well combined. The secret behind a perfectly soft Kurakkan cake is the time taken to beat this batter with eggs.

Step 3

into the mixture add kurakkan flour little by little. You can add vanilla at this stage which will give you a nice flavor and a smell into your cake. Whisk the mixture and pour it into a baking tray and bake for 45-60 mins.

Note – When adding kurakkan flour, sieve-like 2-3 time and add baking soda to it until both are well combined.

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