Suji Malai Cake/ Semolina Vanilla Cake With Milk Cream

Eggless senolina or suji/rawa, malai or milk cream vanilla cake. A delicious, soft and moist cake without butter, egg or oil. Yes you don’t need any exotic ingredient to make this delicious cake.

I have used little soybean flour because soybean flour gives extra softness to the cake. But if you don’t have soybean flour then you can use any flour instead of soybean flour. And if you don’t want to use refined or all purpose flour/maida in the cake, you can use whole wheat flour or atta or any flour of your choice with semolina or suji. Already shared one Semolina or suji/rawa cake recipe.

Sending this post to 85 HWCG’s #TimeForSemolinaAtHW theme suggested by Swaty Malik who blog at Food Trails. Lovely Swaty has a wonderful blog with many lipsmacking recipes. Have you checked her 3 minutes 4 mug cake recipe? I have also bookmarked her Bhaji stuffed pav recipe to try. And Swaty recently started an excellent YouTube channel. I am sure you will love her space.

Here are some recipes with semolina from my fellow bloggers.

Upma by Shalu

Kesaribath by Preethi

Ragi rawa dosa by Vanitha

Upma mix by Sasmita

Semolina bites by Swaty

Recipe is very easy. Whisk wet ingredients well then mix all the dry ingredients and bake. Simple isn’t it? Simple yet absolutely delicious. You can also use tutti frutti or dry fruits in the batter. You can make this cake in loaf pan, bundt pan, round cake pan or any pan of your choice. Or make cupcakes with this batter.


Semolina or suji – 1 cup

Refined flour or maida – 1/4 cup

Soybean flour – 1/4 cup

Milk powder – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Vanilla essence – 1&1/2 teaspoon

Warm milk – 1/2 cup

Malai or milk cream or milk topping – 1/2 cup

Sugar – 3/4 cup

Think curd – 1/2 cup


1. Preheat the oven at 180°.

2. Grease a baking pan and dust with little flour.

3. In a bowl mix semolina or suji, milk powder, refined flour and soybean flour. If you don’t have soybean flour, use refined flour instead.

4. In a large bowl whisk sugar, curd and warm milk. Whisk well.

5. Add milk topping or malai and mix well. Add vanilla essence and mix.

6. Now add all the dry ingredients gradually and mix well.

7. Pour the mixture in the greased and flour dusted cake pan. Tap the pan on your kitchen counter gently to remove air bubbles.

8. Bake in preheated oven at 180° for 35-40 minutes or until toothpick comes out clean. Insert a toothpick in the middle of the cake to check.

9. Let the cake cool down completely before slicing.

Enjoy……. Happy baking!


1. All purpose flour/maida, whole wheat or any flour can be used instead of soybean flour.

2. You can use loaf pan or any cake pan to make this cake.

3. You can also add tutti frutti or any dry fruits in the cake batter.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Water Chestnut And Coconut Cake 

Water chestnut and coconut cake. 

A cake made with shredded coconut, water chestnut flour or singhara atta , dried  milk or khoya/mawa, malai or milk topping and clarified butter or ghee. I have made this cake during Navratri fasting days. 

We usually used to make laddu and different types of sweets these days. Next time make this cake during your fasting days for a change. I am sure you will love the taste. 

This week our #Foodiemonday #bloghop theme is #Navrari special. My contribution is this super soft and yummy water chestnut flour or singhara atta and coconut cake .

Water chestnut flour or singhara flour/atta is normally consumed during fasting. It is a good source of energy. This flour/atta is gluten free and very good for overall health. 

It is rich in protein, carbohydrate, fiber, vitamins and minerals. It provides many essential nutrients too. 

According to Ayurveda it contains more mineral compared to buffalo milk. It is used in Ayurveda to cure various diseases. 

And its helps to prevent sugar, ulcer, gout and heart diseases. Water chestnut is dense with potassium and fiber.


Water chestnut flour or singhara atta – 1 & 1/2 cup

Shredded coconut – 3/4 cup tightly packed 

Powered sugar – 1 cup 

Mawa/khoya or reduced milk – 1/2 cup 

Baking powder – 1 teaspoon 

Baking soda – 1/2 teaspoon

Cardamom powder – 1 teaspoon 

Cinnamon powder – 1/2 teaspoon 

Curd – 1/2 cup 

Ghee or clarified butter – 1/4 cup 

Malai/milk topping or cream – 1/4 cup 

Tutti fruity – 1/2 cup 


Preheat the oven at 180°. Grease a cake tin and dust little water chestnut flour or singhara atta.

Sieve water chestnut flour or singhara atta, baking powder, soda, cardamom powder and cinnamon powder. 

In a large bowl mix powered sugar, curd and ghee or clarified butter. Beat well. Add Malai/milk topping or cream. I have used Malai/milk topping but if you don’t have milk topping you can use cream. 

Add mawa/khoya or dried milk. Mix well now add the dried ingredients gradually. Mix and add the shredded coconut and tutti fruity. You can use dry fruits too. Mix well. Don’t overheat. Make a lump free batter. 

Pour the mixture in greased and flour dusted  cake tin. Tap gently. Sprinkle some tutti fruity over it. Bake at 180° for 35 – 40 minutes or until the toothpick comes out clean. Every oven take different time so check after 30 minutes. Insert a toothpick in the middle. If it comes out clean its ready. 

Let it cool down. 

Slice and enjoy the healthy and yummy cake with your family and friends. 

Happy Navratri. Happy baking.