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 go ahead and give it a try by checking out an easy step by step pictorial recipe 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 preheated oven 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.
Mix together semolina, salt, cardamom powder
and sugar.
Then add butter,
followed by yoghurt.
and milk. Mix well & leave aside for 15-20 minutes.
Lastly add pistachios, cherries,
Mix well & pour into a greased cake tin.
Bake at 180 degrees C. for 30-35 minutes.
Set aside to cool down.
Garnish with sliced cherries & pistachios. Enjoy as an after-meal dessert.
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