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1
Grind the sugar and cardamom powder together in a mixer jar until fine and well combined.
2
Transfer the ground sugar mixture to a mixing bowl and add 2 cups of wheat flour. Mix well.
3
Add salt and baking soda to the mixture and blend thoroughly to distribute evenly.
4
Add the oil and milk as needed, stirring until you reach a smooth, lump-free batter.
5
Oil the interior of tumblers or clay pots thoroughly, especially the bottom and sides. Place a metal ring or similar object in the center of each tumbler, then cover the top with a plate to prevent browning.
6
Pour the batter into the prepared tumblers and cover each with a glass lid or plate.
7
Place the tumblers on a ring stand or trivet in a larger pot with water coming halfway up the sides of the tumblers (water bath). Cover and steam on medium heat until the cake is fully cooked through and springs back when tested.
8
Once cooled, run a knife around the inside edges of the tumbler and invert to release the cake. The central ring will help the cake slide out cleanly.
PrimedTableBETA
