Today’s recipe is an extremely homely preparation of Sooji cake.
Indian families are generally fond of Sooji/Semolina.
I had a lot of suji halwa while I was a kid.
But back then, never heard about a cake recipe from anyone.
Facts and benefits
Suji is utterly delicious and can be easily prepared in no time. But do you think everyone’s favorite semolina is good for health?
Yes. It …
- Prevents overeating
- Boosts energy
- Keeps bones and nervous system healthy
- Improves heart health
- Prevents anemia
- Helps Diabetics
- Helps In Weight Loss
- Prevents Iron Deficiency
- Provides Antioxidants
- Prevents High Cholesterol
Since, suji is made using durum wheat, it is not highly refined or processed, which makes it healthy.
It is rich in healthy carbs, iron, calcium, magnesium, zinc, phosphorus, vitamin B and other vital nutrients.
Suji is a great source of protein and fiber, and therefore it helps in reducing elevated blood sugar level and eventually reduces the risk of diabetes.
56 grams of uncooked sooji contains:
Calories: 198 calories
Carbs: 40 grams
Protein: 7 grams
Fat: less than 1 gram
Fiber: 7% of the Reference Daily Intake (RDI)
Folate: 36% of the RDI
Riboflavin: 29% of the RDI
Iron: 13% of the RDI
Magnesium: 8% of the RDI
This particular recipe does not need any flour, baking powder, vanilla essence etc. for preparation.
It does not need any microwave oven or pressure cooker.
It can be prepared easily in a gas oven using a kadhai.
It’s an extremely soft and spongy mouth watering preparation. It can be stored at room temperature for 10 to 15 days.
Prep Time: 30 mins
Cooking Time: 30 mins
Serves: 4-5 persons
Note: For preparing the cake we need a 250 ml measuring cup (If you don’t have a measuring cup then a regular sized tea cup will also serve the purpose)
Rava / Sooji – 1.5 cups
Jaggery / Sugar – 1 cup
Vanilla custard powder – 1/4 cup ( 3 tablespoons)
Fresh curd – 3 tablespoons
Refined oil – 1/2 cup
Milk – 1 cup
Flour – 1 pinch
Paper – 1 piece
ENO – 1 packet
Note: It’s essential to use a properly measured quantity of ingredients for preparing cake.
How to prepare semolina/sooji/suji/rava cake?
- Take a blending jar. Pour sooji into the jar. Churn the sooji for 2 minutes in the jar to create a fine sooji powder.
- Now add slightly less than 1 cup of sugar/jaggery to the sooji powder in the jar. In case you are using powdered sugar/jaggery , you will have to add 1.5 cups of it.
- Add the vanilla custard powder to the blending jar as well.
- Add 3 tablespoon of fresh curd. The curd must be fresh for the right taste. If the curd is 3 to 4 days old then it will be a bit too sour in taste and cannot be used for preparing the cake.
- Add ½ cup of refined oil to the mixture. You can also use butter instead of refined oil. Blend everything well for 3 to 4 minutes to create a smooth batter.
- Add slightly less than 1 cup of milk to the batter. Avoid using cold milk. Use room temperature milk instead. Blend well for another 2 to 3 minutes to create a smooth batter.
- Add more 3 tablespoon milk to the batter and blend for 2 minutes. Avoid using full 1 cup milk in one go to prevent the batter from becoming too watery. Cover the blending jar and leave it for 15 to 20 minutes.
- While the batter is getting set, you can preheat the kadhai in the gas oven. Place a round food stand in the kadhai and cover it with a lid and heat for 10 minutes on low flame. This preheating is an essential step in the cake preparation process.
- Take an aluminium mould or a round steel tiffin box. Add a small amount of refined oil to the cake mould and spread it evenly on the entire inner surface (sides and bottom) of the mould using a brush.
- Take a white piece of paper, cut in a round shape, and press it on the inner flat surface of the mould. You can also use refined flour or butter paper to cover the inner surface. I used plain white paper here in this recipe. The paper will stick to the oily surface. Do another round of oil brushing over the oily paper so that it sticks evenly to the mould surface.
- Now, add 3 more tablespoons of milk to the mixture in the blending jar to make it slightly soft. Stir the mixture well using a spoon inside the blending jar itself. If you are having trouble stirring in the blending jar, you can pour it into a bowl and then add milk and stir with a spoon.
- Add 1 packet ENO to the mixture. We are using ENO here instead of baking powder or baking soda. Mix it well with the spoon. Since baking powder or baking soda is not always readily available at home, ENO serves as a good alternative to create a soft and spongy cake. Remember to mix well with the spoon after adding the ENO. The batter will become quite fluffy now and can be poured into the cake mould.
- After pouring the entire batter into the cake mould, gently tap the mould from the sides to make sure there are no air bubbles trapped inside the batter. Place the mould on the food stand kept in the preheated kadhai and cover it with the lid.
- Allow it to bake for 25 to 30 minutes in low to medium flame. You will need to plug the orifice (if any) on the lid with a piece of paper.
- After 30 minutes, remove the lid and check whether the cake is properly baked. To check it, you can take a long narrow steel rod and gently poke the surface of the cake in the center. If the cake is properly baked, no batter should stick to the surface of the steel rod. Turn off the flame.
- The delicious ‘sooji cake’ is totally ready. Wait some time for it to cool down. Once it has cooled down, take the mould out of the kadhai. Allow it to cool for some more time. Next step is to separate the cake from the mould. To do so, take a knife and run it along the inner edge of the mould. Cover the mould with a plate. Hold everything together and turn the mould upside down. This will transfer the cake from the mould onto the plate. Remove the paper attached to the base of the cake.
- Your favourite sooji cake is now ready. Slice it, share it with loved ones and happy munching. If all the ingredients are used in the right quantity then the cake will be very soft, spongy and delicious.
Caution: If you are gluten-intolerant, keep away from semolina.