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
• ½ cup Curd
• ¼ Cup melted Butter
• ¼ Cup Oil
• ¾ Cup Castor Sugar
• ½ Cup All Purpose Flour
• One & ½ Cup Semolina
• 1 tsp Vanilla Essence
• 1 Cup Milk
• 1 Cup Salt (to be laid in the bottom of pressure cooker)
• ¾ tsp Baking Powder
• ½ 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.
