Eggless Sooji (Semolina) Cake Recipe With Condensed Milk
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.
- 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
- Add butter to a bowl and whisk till smooth
- Add condensed milk & vanilla essence and whisk till well combined, about 2 minutes
- Add 100 ml milk as well as the semolina and mix well
- The batter is ready. Cover it and let it rest for 15-20 minutes as the semolina will absorb 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
- After 20 minutes add the baking soda and baking powder and mix well
- Add 75 ml of milk now and mix till it combines. you may add more or less depending on the consistency of your batter
- Add the tutti-frutti and save some for garnishing the batter. Mix again
- Keep oven for preheating at 200 deg C for 10 minutes
- 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 till an inserted toothpick comes out clean
- Remove and cool completely before making slices
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