Mango Semolina Cake Recipe
Ingredients
1) 1 cup + ¼ cup (1.25 cups) fine semolina (sooji)
2) 1 cup chopped mango
3) ¾ cup sugar
4) ⅓ cup refined oil (can substitute with butter or ghee)
5) ⅓ cup milk (room temperature)
6) 1 teaspoon baking powder
7) ¼ teaspoon baking soda
8) 2 tablespoons milk (for batter consistency)
9) Tutti-frutti (for garnish, optional)
10) Dry fruits (optional, for garnish)
Let’s Start Recipe
Today, we’re going to make a **super soft, fluffy, and delicious Mango Sooji Cake**. This cake is extremely easy to make—no oven, no flour, no eggs, and no yogurt needed. It’s simple, moist, and absolutely tasty. You can serve it as an evening snack or treat your kids with it. Let’s dive into the recipe!
Step 1: Preparing the Semolina
First, take **1 cup + ¼ cup (1.25 cups)** fine semolina (sooji) and grind it into a fine powder using a **blender**.
This is important as you want the semolina to be finely ground to make a soft, spongy cake. You can also use coarse semolina, but fine works better. Once ground, transfer it into a mixing bowl.
Step 2: Preparing the Mango Paste
Next, take **1 cup chopped mango** and **¾ cup sugar**.
Blend these two ingredients to create a smooth **mango paste**.
Now, add this mango paste to the ground semolina and mix well.
Step 3: Adding Wet Ingredients
Add the following ingredients to the semolina-mango mixture:
* ⅓ cup refined oil** (avoid strong-flavored oils like mustard or peanut; you can also use butter or ghee).* **⅓ cup milk** (at room temperature). Mix all the ingredients well.
Now, cover the bowl and let it rest for **20–25 minutes**. This will allow the semolina to absorb moisture and bloom, giving a better texture to the batter.
Step 4: Adding Leavening Agents
After **20 minutes**, the semolina should be puffed up and the batter should have thickened.
Now, add:
1 teaspoon baking powder
¼ teaspoon baking soda
2 tablespoons milk
Mix everything gently. Be careful not to overmix, as it may affect the texture. Stir just enough to incorporate the baking powder and baking soda.
Step 5: Preparing the Cake Tin
Grease a **6-inch cake tin** with oil or butter and line it with parchment paper.Pour the batter into the tin and tap it lightly to even it out.
For an extra touch, sprinkle some **tutti-frutti** on top, or feel free to add your favorite dry fruits.
Step 6: Preheating the Pan
Now, preheat a **large pan** on low flame for about 10 minutes.
Place a **metal stand** inside the pan and set the cake tin on top of it. This ensures even baking.Cover the pan with a lid and bake the cake for **40–50 minutes** on low flame, or until a knife inserted into the center comes out clean.
Step 7: Cooling the Cake
Once done, cover the cake and let it cool in the pan for a while. This will allow it to set properly.After it has cooled down a little, cover it with a **cotton cloth** to keep it warm.
Step 8: Demolding the Cake
After the cake has cooled completely, use a knife to gently loosen the edges from the tin.
Flip the cake tin over, and the cake should come out easily since we used parchment paper.Remove the parchment paper carefully, and voilà, your **super soft and spongy mango sooji cake** is ready!
Step 9: Serving
Cut the cake into slices, and enjoy its soft, fluffy texture. This cake is **moist and airy**, perfect as an evening snack or dessert for any occasion.
Tip
This **Mango Semolina Cake** is super easy to make and tastes amazing without the need for an oven or eggs. Try it once, and you’ll love how light, spongy, and flavorful it is.If you enjoyed the recipe, don’t forget to like, comment, and share the post!
Let me know in the comments how it turned out for you.
Thank You….♥️