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Tuesday, 13 December 2016

Eggless Semolina Cake


          You are now looking at an Eggless Semolina Cake that I tried out for the first time today. It is almost similar to Basbousa - a Middle Eastern delicacy. It is very easy to make and it turned out absolutely perfect and delicious. Have them as an after-meal dessert or as a teatime snack. So please go ahead and give it a try by following an easy step by step method with pictures to prepare it.








  • 1 cup semolina (sooji)
  • pinch of salt
  • 1/4 tsp. cardamom powder
  • 1/2 cup castor sugar
  • 1/3 cup melted butter / oil
  • 1/2 cup yoghurt
  • 1/2 cup milk
  • 1 tbsp. pistachios, sliced or any dry fruits
  • 1 tbsp. cherries, chopped
  • pinch of saffron 
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • oil to grease the cake pan
  • some extra cherries & pistachios to garnish





          In a bowl mix together semolina, salt, cardamom powder and sugar. Then add in the butter, followed by the yoghurt and milk. Combine everything well and leave aside for 15-20 minutes.

          Adjust the consistency and add more milk if required. The batter should be of pouring consistency.

          Lastly add in the pistachios, cherries, baking powder and baking soda. Mix well and pour into a greased cake tin. 

          Bake in a microwave oven in the convection mode at 180 degrees C. for 30-35 minutes. Set aside to cool down.

          Garnish with sliced cherries & pistachios. Then cut into desired shapes and enjoy as an after-meal dessert. For more variation, it can be served with a drizzle of some rabri over it.





                               In a bowl mix together semolina, salt, cardamom powder




                                and sugar. 




                               Then add in the butter, 




                               followed by the yoghurt.



                     and milk. Combine everything well & leave aside for 15-20 minutes.




                                Lastly add in the pistachios, cherries, 



                                baking powder & baking soda. 




                   Mix well and pour into a greased cake tin. (I used a disposable cake tin)



                   Bake in a microwave oven in the convection mode at 180 degrees C. for 
                   30-35 minutes. 





                               Set aside to cool down.





                    Garnish with sliced cherries & pistachios. Then cut into desired shapes and
                    enjoy as an after-meal dessert. For more variation, it can be served with a
                    drizzle of some rabri over it.











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