Mango Suji Cake without oven
Tasty seasonal eggless Mango Suji Cake without oven is made with fresh mango pulp.
Equipment
- Pressure cooker
Ingredients
- 1 1/4 cup Mango chopped
- 1/2 cup Curd
- 1 1/4 cup Suji (Semolina)
- 3/4 cup Sugar
- 1/4 cup Oil
- 2 tsp Baking Soda or Eno Salt
- 1/4 cup Milk
- Dry fruits & nuts of your choice
- 1/2 tsp Corn flour
- Oil for greasing
- Butter paper
Instructions
- 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.
Video
Notes
HOW TO MAKE MANGO SUJI CAKE WITHOUT OVEN WITH STEP BY STEP PHOTOS:
- 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.
