₹35 ka cake khud hi bna lo ab
₹35 ka cake 😋 khud hi bna lo ab is a easy Indian recipe that serves 6. 250 calories per serving. Recipe by Soumya C Recipes on YouTube.
Prep: 45 min | Cook: 45 min | Total: 1 hr 45 min
Cost: $2.48 total, $0.41 per serving
Ingredients
- 1 cup Suji (Semolina) (lightly ground, not too fine)
- 0.5 cup Granulated Sugar (powdered in blender before mixing)
- 1 cup Plain Yogurt (room temperature, not sour or cold)
- 0.33 cup Vegetable Oil (neutral oil, e.g., canola or sunflower)
- a few drops Vanilla Essence (adds subtle flavor)
- 1 tsp Baking Powder
- 0.5 tsp Baking Soda
- 0.5 cup Tutti Frutti (chopped if large pieces)
- 2 tbsp Milk (adds moisture)
Instructions
Grind Suji Lightly
Measure 1 cup of suji and pulse in a blender or grinder for a few seconds until it becomes a fine powder, but stop before it turns into a dense flour.
Time: PT2M
Powder Sugar and Combine
Measure 0.5 cup of granulated sugar, pulse briefly to powder it, then add it to the ground suji and stir to combine.
Time: PT2M
Add Yogurt and Rest
Add 1 cup of room‑temperature plain yogurt to the suji‑sugar mixture, whisk until smooth, then cover and let the batter rest for 25‑30 minutes so the suji can absorb the moisture and swell.
Time: PT30M
Preheat Pan
Place a heavy‑bottomed pan on the stove over low flame and let it heat for about 5 minutes. The pan should be warm but not smoking.
Time: PT5M
Temperature: Low flame
Incorporate Oil and Vanilla
After the batter has rested, stir in 1/3 cup vegetable oil and a few drops of vanilla essence. Whisk for 5 minutes until the mixture is glossy and well‑combined.
Time: PT5M
Add Leavening and Fruit
Add 1 tsp baking powder, 0.5 tsp baking soda, and 0.5 cup chopped tutti frutti. Gently fold the mixture, then add 2 tbsp milk and stir just until incorporated.
Time: PT3M
Bake on Stovetop
Grease the 6‑inch cake tin, pour the batter in, and place the tin inside the pre‑heated pan. Cover with a lid and bake on low flame for 40‑45 minutes. Check doneness with a toothpick inserted in the centre; it should come out clean.
Time: PT45M
Temperature: Low flame
Cool and Demold
Turn off the heat, remove the pan, and let the cake cool in the tin for about 10 minutes. Run a thin knife around the edges, then gently invert onto a plate.
Time: PT10M
Nutrition Facts
- Calories
- 250
- Protein
- 4g
- Carbohydrates
- 35g
- Fat
- 10g
- Fiber
- 1g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Milk, Wheat (gluten)
Ingredient Substitutions
- Instead of Suji (Semolina): Fine cornmeal, Coarse wheat flour
- Instead of Granulated Sugar: Powdered sugar, Coconut sugar
- Instead of Plain Yogurt: Buttermilk, Greek yogurt (thinned)
- Instead of Vegetable Oil: Melted unsalted butter, Coconut oil (liquid)
- Instead of Vanilla Essence: Almond extract, Maple extract
- Instead of Baking Powder: Homemade (baking soda + cream of tartar)
- Instead of Baking Soda: Potassium bicarbonate
- Instead of Tutti Frutti: Raisins, Candied mixed peel
- Instead of Milk: Water, Plant-based milk
Equipment Needed
- Measuring Cup
- Blender or Grinder
- Mixing Bowl
- Whisk or Spoon
- 6-inch Cake Tin
- Heavy-bottomed Pan with Lid
- Stove
- Spatula
- Oven Mitts
Critical Steps — Do Not Skip
- Lightly grinding suji to avoid a dense texture
- Resting the yogurt‑suji batter for 25‑30 minutes
- Mixing oil and vanilla for a full 5 minutes
- Adding baking powder and soda without over‑mixing
- Baking on low flame for 40‑45 minutes
Chef Tips from the Video
- For extra flavor, add a pinch of cardamom powder with the suji
- You can substitute the tutti frutti with chopped nuts for a crunchy texture
- If you don’t have a lid for the pan, cover tightly with aluminum foil.
Troubleshooting
Cake is dense and does not rise
Ensure suji is only lightly ground and allow the batter to rest the full 25‑30 minutes; also check that baking powder and soda are fresh.
Bottom of cake is burnt while top is raw
Cook on low flame and place a heat‑diffusing metal sheet or a thin griddle under the cake tin.
Cake sticks to the tin
Grease the tin well with oil or butter and dust with a little flour or semolina before pouring batter.
Storage
Refrigerator: Airtight container, up to 3 days
Freezer: Wrap tightly in plastic and foil, up to 1 month
Room temperature: Cool, covered, up to 1 day
Make-Ahead Tips
- The batter can be prepared up to 2 hours ahead and kept refrigerated; bring to room temperature before baking
- Leftover cake slices store well for 2 days in the refrigerator
Frequently Asked Questions
What is the cultural significance and history of Suji Cake in Indian celebrations?
Suji (semolina) cake is a popular homemade dessert in many Indian households, especially during festivals, birthdays, and family gatherings. Its simplicity and use of pantry staples make it a go‑to treat when store‑bought cakes are unavailable.
What are the traditional regional variations of Suji Cake in Indian cuisine?
In North India, suji cake is often flavored with cardamom and garnished with nuts, while in South India it may include coconut or be steamed in a pressure cooker. Some regions add saffron or rose water for a festive touch.
How is Suji Cake traditionally served in Indian households?
It is usually served at room temperature, sliced and accompanied by a cup of tea or coffee. Occasionally, a light drizzle of honey or a dusting of powdered sugar is added before serving.
During which occasions is Suji Cake traditionally prepared in Indian culture?
Suji cake is common at birthdays, anniversaries, religious festivals like Diwali and Ganesh Chaturthi, and as a quick dessert for family get‑togethers.
How does Suji Cake fit into the broader Indian dessert tradition?
It exemplifies the Indian love for grain‑based sweets that are easy to make at home, similar to besan laddoo or rava halwa, using simple ingredients and minimal equipment.
What are the authentic traditional ingredients for Suji Cake versus acceptable substitutes?
Authentic ingredients include fine suji, plain yogurt, sugar, oil, baking powder, and baking soda. Substitutes can be cornmeal for suji, buttermilk for yogurt, melted butter for oil, and raisins or candied peel instead of tutti frutti.
What other Indian dishes pair well with Suji Cake?
Suji cake pairs nicely with masala chai, filter coffee, or a light fruit salad. For a fuller meal, serve it alongside savory snacks like samosa or pakora for a balanced snack platter.
What makes Suji Cake special or unique in Indian cuisine?
Its quick preparation, no‑oven requirement, and the fluffy texture achieved by letting the suji absorb yogurt set it apart from denser grain‑based sweets. The use of tutti frutti adds a colorful, sweet surprise.
What are the most common mistakes to avoid when making Suji Cake?
Common errors include over‑grinding the suji, skipping the 25‑30 minute rest, using cold yogurt, over‑mixing after adding leavening, and baking on high flame which can burn the bottom.
Why does this Suji Cake recipe use low flame on the stovetop instead of a conventional oven?
The low flame provides gentle, even heat that mimics an oven’s ambient temperature, allowing the cake to rise slowly without a crust forming too quickly, which is essential when baking in a pan.
Can I make Suji Cake ahead of time and how should I store it?
Yes, you can bake the cake a day ahead. Store it in an airtight container in the refrigerator for up to 3 days or freeze slices wrapped tightly for up to a month. Bring to room temperature before serving.
What does the YouTube channel Soumya C Recipes specialize in?
The YouTube channel Soumya C Recipes focuses on easy, home‑cooked Indian meals and desserts using everyday ingredients, offering step‑by‑step tutorials that are beginner‑friendly and budget‑conscious.
How does the YouTube channel Soumya C Recipes' approach to Indian cooking differ from other Indian cooking channels?
Soumya C Recipes emphasizes minimal equipment, quick preparation times, and practical tips for cooking in small kitchens, whereas many other channels often rely on extensive gadgets or elaborate presentations.
Last updated: August 14, 2026
