Making the Biscuit Cake Batter

Cup of Yum
1. Break the biscuits into small pieces. Then grind them until smooth powder. Don't over grind.
2. Sift the biscuits powder, cocoa powder, baking powder and baking soda in a bowl. 
3. Add melted ghee, half milk, and vanilla essence. Stir in one direction to mix.
4. Then add the remaining half of the milk and mix well in one direction. Add a little more milk if needed. The consistency of the batter should not be too thick or thin.

Baking the Biscuit Cake

1. Grease a cake tin with oil. Line the bottom with a parchment paper followed by greasing a few drops of oil over it.
2. Spread a good amount of salt in a kadai or a large vessel or pressure cooker and cover it. Then heat it over medium to high flame for 10 minutes. If using the cooker, separate the whistle and the rubber ring before using it.  
3. Pour the cake mix topped with sliced almonds. Then tab slightly 2-3 times to prevent forming any air bubbles.
4. Once done put a stand or small container over the salt and place the cake tin on it. 
5. Cover and bake for 25-30 minutes over low to lower medium flame.
6. If using an oven, bake it in the preheated oven at 180° C for 25 minutes.
7. If steaming, then steam it in a low flame for 25 minutes. Before putting the cake tin allow the water to boil for 10 minutes.
8. Insert a toothpick in the center of the cake. If it comes out clean it is done. If not it will still need to be cooked and cook for few minutes more.
9. Remove from flame and carefully remove the cake and let it cool completely before unmolding. Then enjoy!