- 170g Jungle Taystee Wheat
- 200g butter
- 300g sugar
- 375ml milk
- 1 tsp vanilla extract
- 150g cake flour
- 100g desiccated coconut
- 1 tsp baking powder
- ½ tsp elachi powder
- ½ tsp ground star anise
- ¼ tsp cinnamon
- ¼ tsp ginger powder
- ¼ tsp nutmeg powder
- 50g soomph sweets
Ingredients (Burfee Icing)
- 180g icing sugar
- 60g milk powder
- 60g butter, room temperature
- 2 tbsp rose water
- ½ tsp elachi powder