Healthy Eggless Mango Sooji Cake

• Rest_dough sooji batter for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 1/4 cup milk
• 2 tablespoons Amul fresh cream
• 1/4 cup refined sunflower oil
• 1/4 cup curd (yogurt)
• 1/2 cup condensed milk
• 1/2 cup yellow-orange mango puree
• 1 tablespoon vanilla custard powder
• 1/4 teaspoon salt
• 1 cup fine sooji (semolina)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons milk
• Sliced almonds
• Chopped pistachios

1. 1Combine 1/4 cup milk, 2 tablespoons Amul fresh cream, 1/4 cup refined sunflower oil, and 1/4 cup curd in a stainless steel mixing bowl.
2. 2Pour in 1/2 cup condensed milk and 1/2 cup yellow-orange mango puree.
3. 3Add 1 tablespoon vanilla custard powder and approximately 1/4 teaspoon salt.
4. 4Whisk all wet ingredients thoroughly until a smooth, light yellow batter is formed.
5. 5Add 1 cup fine sooji to the batter and mix well.
6. 6Cover the bowl and let the batter rest for 30 minutes, allowing the semolina to absorb the liquids and swell.
7. 7After resting, whisk the thickened batter again.
8. 8Add 1 teaspoon baking powder and 1/2 teaspoon baking soda, then pour in 2 tablespoons milk.
9. 9Gently fold the leavening agents and additional milk into the batter until just combined.
10. 10Grease a rectangular cake tin (10x5 inches) and line the bottom with parchment paper.
11. 11Pour the mango sooji batter evenly into the prepared tin.
12. 12Sprinkle sliced almonds and chopped pistachios over the batter.
13. 13Gently tap the tin a few times to remove air bubbles.
14. 14Bake the cake in a preheated OTG at 170°C for 35-40 minutes until it achieves a beautiful golden-brown crust.
15. 15Allow the baked cake to cool completely before being carefully demolded and peeling off the parchment paper.
16. 16Slice the cake into thick, uniform rectangular pieces for serving.

These instructions are our analysis of the original video. Watch on YouTube →