Step 1

Grease a 6x6 inches square pan with softened butter. You can also use a 5 to 6 inches round pan.

Step 2

In a seive, take the whole wheat flour and baking powder. Keep the sieve on top of a mixing bowl or pan.

Step 3

Sift both the dry ingredients. Preheat yout oven to 180 degrees celsius (350 degrees Fahrenheit) for 20 minutes.

Step 4

Add sweetened condensed milk to the sifted flour.

Step 5

Add vanilla extract.

Step 6

Do not mix. Simply set aside.

Step 7

In another small frying pan or skillet, take unsalted butter, water and sugar.

Step 8

Keep the pan on a stovetop and on a low flame heat this mixture.

Step 9

The butter will melt initially. Do stir occasionally.

Step 10

Bring this mixture to a boil.

Step 11

Once the mixture comes to a boil, then remove the pan and pour the entire boiling hot mixture in to the flour mixture.

Step 12

With a wired whisk, begin to mix lightly.

Step 13

Mix with light pressure, so that over mixing does not happen.

Step 14

Mix to a smooth batter. If there are small tiny lumps, then let it be. Do not over mix.

Step 15

Now pour the cake batter in the greased cake pan.

Step 16

Gently shake the pan or tap the sides.

Step 17

Place the pan in a preheated oven. Bake at 180 degrees celsius (350 degrees Fahrenheit) for 45 minutes to 1 hour.

Step 18

Oven temperatures are not same everywhere, so while baking do keep a check. Keep a time span of 30 minutes to 1 hour for baking this cake. You can check after 30 minutes if the cake is done or not.

Step 19

Also please do not open the oven door until ¾ of the cake is done.

Step 20

The top should be golden and when you insert a tooth pick or wooden skewer in the atta cake, it should come out clean.

Step 21

Let the wheat cake cool completely, before you serve it.

Step 22

Slice and serve wheat cake as it is with milk, tea or coffee. You can also enjoy it as a sweet snack.

Step 23

Or you can spread your favorite frosting (chocolate, whipped cream, buttercream) on the cake. Allow the frosting to set by refrigerating the cake. Later slice and serve.

Step 24

First, transfer the cooled cake to a box. In cooler climates, the cake can be kept at room temperature for 1 to 2 days.

Step 25

In warmer or hotter climates, refrigerate the cake immediately. This cake stays good for about a week in the fridge.