₹35 ka cake 😋 khud hi bna lo ab

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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