Mix Suji, Date Powder, Cocoa Powder, Baking Powder, Baking Soda and Salt in a bowl.Meanwhile put the oven on preheat menu.

Take a sieve which is granulated enough to let suji pass through it. I used soup sieve for the same and sieve it twice. This might take more time because of the thickness of granules.

Next mash banana, add oil, curd and gulab jal and mix well. Incase you don't want rose flavour add vanilla essence to it. 

Now gradually mix the dry powder into the liquid. Incase its too thick add little milk and then let it rest for 5 mins. Suji will absorb the liquid and thicken. You can then add milk and mix it again for a consistency that drop evenly in the baking tin.

Now grease the baking tin and pour the batter right on middle and tap it to spread evenly.

Bake this for 25 mins at 180 degree Celsius and then check with a knife if it comes out clean then cake is done.

Let the cake sit in oven for another 10 mins and then take it out to cool and let it cool properly.

Since its suji, it would be fluffy but also brittle hence keep it in fridge for 20mins before you tap it out and take out the cake for the tin and enjoy with a hot cup of milk.