1. Preheat the oven to 170 C. Mix together the first five ingredients.
2. Add milk, oil and essence. Mix till smooth. Stir in the nuts and raisins.
3. Pour in a 9� square cake tin. (do not grease)
4. Sprinkle cocoa on top.
5. Dissolve jaggery in hot water and strain through athin cloth. Pour the jaggery liquid slowly over the mixture in the pan.
6. Bake for 40 minutes. The cake will set on top and a thick chocolate sauce will form at the base.
7. Serve warm with ice cream.

Serves: 8-10