This eggless semolina cake is a perfect accompaniment at tea time. It is so easy to make at home and it doesn’t require any special equipments or expertise. You can simply cook in the kadai covered with lid on slow flame. If you’re a beginner at baking, this is the recipe for you! You can hardly go wrong with it.
Simply mix all the ingredients and bake the cake to golden perfection!
So let’s get started …
2 cups semolina
1 cup milk
1/2 cup oil
1 cup sugar (adjust to your sweetness)
1/2 cup maida (plain flour)
1 tsp baking powder
1/2 tsp baking soda
3/4 cup milk
1 tsp lime juice
1 tbs Tutti frutti
1/2 tsp cardamom powder
To begin, in a grinder jar add 2 cups of semolina and give it a quick pulse so that the mixture turns extra fine.
In a large bowl, transfer the ground semolina and add milk. Whisk it well. Add oil and whisk nicely to incorporate all the ingredients. Keep the mixture aside for 30 mins.
In a another bowl, sift plain flour add baking powder and baking soda. Whisk all the ingredients until well combined. Set aside.
Take the 3/4 cup of milk and mix with the lime juice and keep aside.
After half an hour, add sugar to the semolina mixture and mix well. Now, add the plain flour to the semolina mixture. Add cardamom powder and mix well and add the milk with lime (curdled milk) and keep stirring until the batter is smooth. Fold in gently with a spatula.
Grease the pancake with a little oil and use a parchment paper to line the base of the tin.
Transfer the batter to the prepared baking tin and garnish with Tutti frutti on top.
Bake in the middle rack at 180’c degree for 35 -40 mins.
Alternatively you can also bake this in a normal pan cover with a lid on the gas stove for 40 mins on slow flame.
Or until a toothpick inserted in the centre of the cake comes out clean.
Let the cake cool down on a rack in the tin completely. (Min.15 mins) Cut it into desired pieces and enjoy the cake with some evening tea.