Eggless Semolina Cake
A delicious, easy-to-make pudding cake made with everyday kitchen ingredients. Perfect with black coffee.
Equipment
- Mixing bowl
- Baking Mould
- Spatula
- Saucepan
- Oven
Ingredients
- 2 Cups Fine Semolina
- 1 Cup Milk with 3.5% Fat
- 2⅓ Cup Sugar
- 1⅓ Cup Water
- 1 tbsp Lemon Juice
- ½ tsp Baking Soda
- ½ Cup Almonds '(soaked in hot water for 30 minutes)
- 1 tsp Kewda Water/Rose Water
- Ghee for greasing the mould
Instructions
- Mix semolina, baking soda, milk and 1 cup sugar.
- Grease a baking mould and transfer this mixture into it.
- Level the mixture with a spatula. Cover and rest it for 30 minutes.
- While the mixture rests, combine water, 1⅓ Cup sugar, lemon juice and Kewda water. Heat it till the sugar melts.
- Now, turn off the heat and let it cool.
- Once the mixture has rested for 30 minutes, turn on the oven to 170 deg C and preheat it for 10 minutes.
- Using a knife or the thin edge of a spatula, mark shapes on the set mixture.
- Decorate with peeled almonds.
- Bake this at 170 deg C for about an hour. After one hour, insert a toothpick and check. If it comes out clean, the cake is baked.
- Remove it from the oven, Cut the cake along the markings.
- While the cake is hot, pour the sugar syrup on it.
- Rest for about 10 minutes.
- Serve it hot.
- The cake tastes even better when rested for a day because the syrup gets properly soaked in. Before serving, microwave it so that it becomes warm.
- Enjoy it as is or serve with a dollop of fresh cream or vanilla ice cream.