Suji/rawa or semolina cake.
A cake with all the ingredients we use on sankranti. Loaded with dry fruits, mawa, til or sesame seeds, coconut and flavoured with cardamom and caramel. In Bengal we use khoya/mawa or dried milk, sesame seeds, coconut and dry fruits to make sankranti delicacies. Usually we make a stuffing for our puli pithe with these ingredients. And we use khajur gur or date palm jaggery in this stuffing. I have very little date palm jaggery in my pantry this time so didn’t use jaggery in the cake but drizzled little jaggery syrup on the cake. And it enhanced the flavour and taste. But if you don’t have date palm jaggery then you can skip it.
I have made it with suji or semolina but you can use any flour of your choice.
In dry fruits I have used 2 heaped tablespoon each chopped cashew, raisins, almond, walnut, tutti fruity, candied cherry, you can use any dry fruits of your choice. Make small pieces and use 3/4 – 1 cup mixed dry fruits. I have used my blender to mix sugar with all the other ingredients. So normal granulated sugar is perfectly fine, no need of powdered sugar.
I have made it two times. First one in round cake pan. Used refined flour or maida with semolina. Sprinkle til/sesame seeds and tutti fruity over the cake. Look at the crumb. Cake taste amazing.
And second time used my bundt pan. Used whole wheat flour or atta instead of refined flour. Sprinkled sesame seeds and tutti fruity in the greased and flour dusted bundt pan and poured the batter over it. You can also make upside down cake in a round cake pan this way.
Last week in our bloghop group we were discussing about festival recipes. Priya Iyer who blog at The World Through My Eyes asked why not cake? So here is super yummy cake for festive season. Thanks Priya for the suggestion.
Sending this post to 179 #Foodiemonday bloghop #foodmagbest theme. This week Seema Doraiswamy Sriram who blog at Mildly Indian suggested the theme.
Do visit her blog for the amazing recipes she shared.
I have decided to skip this week because Seema suggested that post a recipe which we will love to see on food magazine cover. My all the pictures are clicked by phone. The pictures are simple and mostly unedited. And which is my best recipe? Let’s decide it my readers. But my fellow bloggers and bloghop members said don’t skip and don’t think about cover, just post your recipe. Thanks friends. So here is a delicious and festive cake recipe for my readers with the pictures without any editing. Pictures are simple but taste of this cake is awesome. I am sure you will love the taste.
Suji or semolina – 1 cup
Flour – 1/2 cup + 1 tablespoon
Cardamom powder – 1 teaspoon
Khoya/mawa or dried milk – 1/2 cup
Milk – 1/2 cup + 2 tablespoon
Oil – 1/2 cup
Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Thick yogurt – 1/4 cup
Granulated sugar – 1 cup
Caramel essence – 1 teaspoon, optional
Desiccated coconut – 1/2 cup
Cashew nuts – 2 tablespoon, chopped
Raisin – 2 tablespoon
Walnut – 2 tablespoon, chopped
Almond – 2 tablespoon, sliced
Tutti fruity – 2 tablespoon
Candied cherry – 2 tablespoon, chopped
Chopped mixed dry fruits – 3/4 – 1 cup
Sesame seeds and tutti fruity to sprinkle
For jaggery syrup
Khajur gur or date palm jaggery – 1/4 cup, grated
Water – 1 tablespoon
1. Grease a cake pan with oil and dust with flour or line with parchment paper.
2. Preheat the oven at 180° for 10 minutes.
3. Chop the raisins into half and mix with all the chopped dry fruits and 1 tablespoon flour.
4. In a blender blend mawa or dried milk, yoghurt, sugar, suji or semolina, milk, cardamom powder, dessicated coconut and oil. You can use your hand blender to blend. I have used soft homemade mawa. Get the mawa or dried milk recipe here.
5. Blend everything well.
Take out the mixture in a large bowl. Add flour and mix well. Make a lump free batter and keep aside for 30 minutes.
6. Now add baking powder and soda. Mix well.
Fold in the dry fruits.
7. If you are using a round cake pan pour the mixture into the pan. Tap the pan gently to remove air bubbles.
8. Sprinkle some sesame seeds or til. But this step is optional, you can skip it if you like.
Sprinkle tutti fruity over it.
9. Or you can make upside down cake. And if you are using bundt pan sprinkle sesame seeds and tutti fruity in greased and flour dusted bundt pan.
10. Pour the batter over it. Tap the pan 3-4 times.
11. Bake in preheated oven at 180° for 35 – 40 minutes or till the toothpick comes out clean.
Let it cool down.
12. In a pan heat date palm jaggery and +1 tablespoon water. Boil till jaggery dissolve completely. Let it cool down.
13. Turn out the cake into a plate.
14. Drizzle with date palm jaggery syrup.
Slice and enjoy the heavenly taste.
Happy baking 😊
1. Jaggery syrup is optional. Cake also taste great without it.
2. You can use any flour of your choice with suji or semolina. Like whole wheat flour or atta, refined flour or maida or you can also use any gluten free flour.
3. Cake can be made with any flour instead of suji or semolina.
4. Sugar will be mixed with other ingredients in blender so normal granulated sugar can be used.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.