Saturday, 30 April 2016



  • Semolina (rava/sooji) - 1 cup
  • Mango - 1 medium sized sliced into cubes
  • Milk (boiled & at room temperature) - as required
  • Oil - 1/4th cup
  • Sugar - 3/4th cup
  • Baking powder - 1 teaspoon
  • Ground cardamom (elaichi) - 1/2 teaspoon

  • In a mixer grinder, add mango cubes & add enough milk to grind it into a fine paste that is not too thick nor too liquid. 
  • If it turns out to be too watery, cake will take a longer time to bake. Therefore, if it turns too watery, mix it with semolina & leave it aside for around 15-20 minutes such that semolina absorbs the liquid & becomes thicker.
  • As you get the desired consistency, proceed with the next step.
  • Next, mix semolina with sugar, cardamom & baking powder.
  • Now, add oil & mix well.
  • Next, add the mango pulp & mix again. You can even add nuts of your choice if desired. Let it sit for around 15 minutes.
  • Grease a baking tin with oil & pour cake batter into the tin.
  • Bake it at 175 degrees for around 25-30 minutes.
  • You can check it by pricking a toothpick or a knife inside once after 20 minutes whether it is done or not.
  • Once the knife comes out clean, take it out of the oven, invert & slice.
  • Garnish with nuts.
  • Semolina cake with mango flavor is ready to serve.

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