Preheat the oven to 180 degrees Celsius for 10 minutes.
Take powdered jaggery, milk, oil, curd, cinnamon powder and vanilla essence in a bowl and mix well until the jaggery is completely dissolved.
Then filter the jaggery mixture using a strainer.
Sieve the flours, baking soda & baking powder for 6 times and then add this to the wet ingredients mixture and fold in gently. Don't over mix.
Line the cup cake tray with liners.
Pour little cake batter in the liner and add a tblspn of Gulkand in the center and pour little more cake batter over the top to cover it.
Then bake for 20 mins or until a took pick inserted comes out clean.