In a blender jar add 1 1/4 cup of chopped mango, preferably fibre-less mango.
Also add 1/2 cup curd. Blend it to a smooth paste/puree.
In a mixi jar take 1 1/4 cup of semolina/suji.
add 3/4 cup of sugar. and make fine powder.
Mix mango puree and Suji, sugar powder in a bowl.
Add 1/4 cup of oil and combine them well. Make sure there are no lumps.
Allow it to rest for 15 minutes.
After 15 minutes, add 2 tsp of baking soda or Eno Salt.
add 1/4 cup of milk and mix well.
Coat 1/2 tsp of corn flour to nuts and dry fruits. You can use your choice of dry fruits and nuts.
Grease the mould with oil.
Put butter paper and also apply some oil.
Add the cake mix in the mould.
Garnish with nuts and tap it two times.
Pre-heat the cooker for 5 minutes. (Add a layer of salt in the bottom, and a perforated plate)
Keep the mould in the pre-heated cooker carefully, as it will be hot.
Cook in the low-medium flame for 20-25 minutes. And don't keep the weight on the cooker.
After 20 minutes check whether it is sticking.
Un mould from the mould by opening the sides.
Soft and spongy mango suji cake is ready.