Suji or semolina is most common ingredient of Indian kitchen. Today we�re giving our usual cake recipe a twist by adding suji in it. It is soft, dense and delicious cake perfect for tea time. It�s super easy to make with basic ingredients and you can hardly fail to bake this right.
Ingredients for Suji Cake (Semolina)
Steps for Suji Cake (Semolina)
Suji Cake (Semolina)
Ingredients
� � cup Curd
� � Cup melted Butter
� � Cup Oil
� � Cup Castor Sugar
� � Cup All Purpose Flour
� One & � Cup Semolina
� 1 tsp Vanilla Essence
� 1 Cup Milk
� 1 Cup Salt (to be laid in the bottom of pressure cooker)
� � tsp Baking Powder
� � tsp Baking Soda
� Some Chopped Walnuts
� Some Chopped Almonds
� Garnish with Some Cherries
Steps
� In a bowl, add curd, melted butter, oil (olive oil) and castor sugar. � Note � you can use any type of oil or cooking oil. � Mix using a whisk for 1-2 minutes. � Add all purpose flour and mix properly. Add semolina and keep mixing gently with one hand. � Now add vanilla essence and milk. Add milk gradually and keep mixing lightly with minimal force. � Note � Milk should be at room temperature. It shouldn�t be cold or hot. � Cover the batter with lid for 15-20 minutes, let the semolina rise. � In a pressure cooker, add salt (cooking salt) and place a ring in it. If you do not have ring, place a plate or bowl upside down. � Cover with lid and pre heat for 10 minutes on medium flame. Do not put whistle and gasket on lid. � Grease cake with melted butter, spread on all sides. Place a butter paper in it, then grease some more. � Coming back to batter, semolina has risen well and soaked good amount of liquid/ moisture from the batter. � Add baking powder, baking soda, some chopped walnuts (optional) and some chopped almonds. � Tip � you can also add tutti frutti or chocolate chips as per your wish. � Pour the batter in cake tin and tap it on a flat surface, let the air bubbles out (if any). � Note � after adding baking powder and baking soda, set the batter to bake immediately. Do not waste time. � Garnish with cherry pieces (optional). � Place cake tin carefully in the pressure cooker and cover with lid. � Cook on high flame for 5 minutes, then turn to medium flame for 20-25 minutes. � To check the cake, poke a skewer. It should come out neat and un-sticky. � Remove the tin and let it cool down. Scrap from sides and place a plate to turn it upside down to demould. � Remove the butter paper, cut into pieces and serve.
