1 cup whole wheat flour ½ tsp baking soda 1 tsp baking powder ½ tsp cinnamon powder ½ cup grated jaggery ½ cup warm milk ¼ cup neutral oil ¼ cup thick yogurt ¼ cup chopped dates 2 tbsp chopped pistachios
Set the oven to 180°C for preheating. Grease and line a loaf tin.
Heat milk in a pan and dissolve jaggery in it. Once dissolved, set aside to let cool.
Combine jaggery milk yogurt and oil in bowl. Add sifted whole wheat flour, baking powder, baking soda, and cinnamon to it. Fold gently.
Fold in pistachios and chopped dates. Pour the batter into the prepared pan and bake for 30–35 minutes. Top with honey glaze and chopped pistachios to serve.