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Eggless Sooji (Semolina) Cake Recipe With Condensed Milk

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Eggless sooji (semolina) cake

Eggless sooji (semolina) cake

Eggless Sooji (Semolina) Cake

Sooji, also known as semolina, is a much healthier option than all-purpose flour or maida (a type of Indian wheat flour), both of which are commonly used to make cakes.

Learn how to make an eggless sooji cake with condensed milk. You can bake this cake in an oven, but you can also prepare it in a pressure cooker or a kadhai (a type of Indian cooking pot).

This is a very simple and easy recipe, and you will certainly enjoy eating this soft and moist cake. I have also included a video at the end of the recipe in which I demonstrate the preparation of the cake.

If you make this cake, I would appreciate your feedback.

Cook Time

Prep timeCook timeReady inYields

30 min

1 hour 30 min

2 hours

several servings

Ingredients

  • 140 grams roasted sooji/semolina
  • 120 grams salted butter, if you do not have salted butter, add a pinch if salt along with the unsalted butter
  • 200 grams condensed milk
  • 1 tsp vanilla essence
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2-2.5 tbsp tutti-frutti, or you can use dry fruits like almonds, cashews and pistachios instead

Instructions

  1. Add butter to a bowl and whisk until smooth.
  2. Add condensed milk and vanilla essence and whisk until well combined—about 2 minutes.
  3. Add 100 ml milk and the semolina and mix well.
  4. The batter is ready. Cover it and let it rest for 15–20 minutes as the semolina will absorb the milk and swell. We will need to add more milk after the semolina has rested as the dough will need to be thinned to a pouring consistency.
  5. After 20 minutes add the baking soda and baking powder and mix well.
  6. Add 75 ml of milk now and mix till it combines. you may add more or less depending on the consistency of your batter.
  7. Add the tutti-frutti and save some for garnishing the batter. Mix again.
  8. Keep oven for preheating at 200 deg C for 10 minutes.
  9. Pour the batter in a baking tin and tap to remove any trapped air, garnish with the remaining tutti-frutti and load in the oven. Bake at 180 deg C for 1 hour or until an inserted toothpick comes out clean.
  10. Remove and cool completely before making slices.

© 2018 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 10, 2018:

Yes, the semolina gives it a soft grainy texture but it is delicious. Thanks for pinning it, Peggy.

Peggy Woods from Houston, Texas on September 05, 2018:

This really sounds like a good cake. Will pin it and come back to it later to perhaps give it a try. My mother used to make a hot milk cake although it used regular flour. The semolina would give it a different texture. Thanks for sharing this with us.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 24, 2018:

I'm going to have a look at Greis Briez as I have no idea about it. Thank you for providing this information manatita.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 24, 2018:

Hi, manatita. This is a bit dense cake but soft and moist. I think you will like it. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 24, 2018:

Thank you for visiting and sharing your thoughts Dora.

manatita44 from london on August 23, 2018:

One with a difference. I like Greis Briez, the German equivalent of semolina. They do different kinds of puddings and deserts. Delicioso!

Your slice of bread is certainly different. Om Shanti!

manatita44 from london on August 22, 2018:

Looks ... different. Yes, I also would like to know how it taste. Not planning to make it. Thanks for the recipe.

Dora Weithers from The Caribbean on August 20, 2018:

The mention of condensed milk in the title attracted me. I believe that I am familiar with all the ingredients in this recipe. Thank you.