Recipe: Yummy Semolina mango cake

Semolina mango cake. This mango rava cake is made with semolina (rava/sooji) and mango pulp. It is easy to make, moist and very delicious with the flavor of mangoes. When I saw this easy cake in bellyrulesthemind, I could not wait to make this cake.

Add mango pulp and mix again. This mango sooji/rava cake or mango semolina cake is egg free and you can even try to make this with pulp made out of fresh mangoes if you like. It's super easy to make and tastes delicious. You can have Semolina mango cake using 1 ingredients and 2 steps. Here is how you cook that.

Ingredients of Semolina mango cake

1. Prepare of Ingredients : 100 Grams Fine Rawa(Semolina) 100 ml Milk 1 Table.

If you have got mango pulp and fine semolina flour, you can easily try this easy eggless mango cake recipe made using mango pulp and semolina flour.. Mango Semolina Cake: Quick, easy and delicious mango cake. Make the most of this season with Mango Semolina Cake. The last couple of days were absolute bliss.

Semolina mango cake step by step

1. Measure and keep all ingredients ready. Also preheat the oven to 180 degrees for 10 minutes… Or in pressure cooker put 2 glass of water and set the lid.. Dont put the whistle. Take 1 cup of semolina/suji in a mixing bowl. Then add vanilla extract baking and sugar to it. Mix well. Then add melted butter Mix well so that the oil is mixed evenly. Then add mango puree and milk gradually to it. Gently mix everything well. Set this mixture aside for 10 minutes. Grease the cake tin with oil..
2. Pour batter to it. Bake in the preheated oven for 25 -30 minutes at 180° till a tooth pick inserted in the center comes out clean. Or in pressure cooker put 2 glass of water allow to heat put the cake tin and cover with lid. Slow to medium heat for 20 to 30 min. Allow to cool in the tray for 5 minutes and enjoyyy..

All of papa's friends came to Balotra for a friend's house-warming ceremony. We spent our time showing them around Balotra. Showed them the beautiful culture we have here. I have been wanting to bake with semolina since long but never got around it. My first attempt at making the basbousa, which is an Arab style semolina cake soaked in sugar syrup, was a dud, and I never got to making it again.