Preheat oven to 175°C.Grease, line and dust a 7″ cake tin and keep it ready.

Remove the stalk from the betel leaves and tear them into small pieces

Grind it in a mixer with a little water.

Pour this into a strainer and press it to remove all the extract. Add some milk to the jar and pour it into the strainer.

In a bowl mix together flour, baking powder and baking soda and set aside.

In another bowl cream together butter and sugar.

Add in fennel seeds, flavoured betel nuts and gulkand and whisk until combined.

Add curd and mix well.

Now add 1/3 milk and use a spatula to mix.

Add half the flour mixture and fold it gently.

Again add a portion of milk and remaining flour.

Fold them together. Finally add remaining milk and mix until a smooth batter forms.

Pour the batter into the prepared tin and top it with sliced pistachios.

Bake in the oven for 40 – 45 minutes or until a tooth pick inserted comes out clean

Allow the tin to cool for 10 minutes on wire rack.

Loosen the sides of the cake, flip it onto a plate, remove the tin and the lining paper and flip it back to wire rack.