Eggless Sooji Mawa Cake/Eggless Semolina Cake is a very easy recipe for beginners in baking. It uses very simple ingredients and simple home utensils.
My mother used to prepare the eggless sooji cake when we were young. It was very basic with few ingredients available at homes such as ghee, sooji, curd, milk, and sugar. She used to bake it in a cooker. I always used to love the taste.
It can be prepared in different flavors like chocolate, orange, mango, vanilla using different flavors and ingredients.
I have tried making the simple sooji cake of my mom but with some modifications. I like and have added milk powder to the cake. It adds richness to the cake and gives a taste similar to mawa/khoya. I have used cardamom to enhance the flavor of the cake and also added mixed dry nuts. It gives a very traditional taste. My family loves it!!
I always sift all-purpose flour along with leavening agents. I add sooji to the melted butter, sugar, curd and milk mixture and allow it to rest. I prefer using coarse semolina (sooji). The process of resting allows the semolina to absorb the liquid and the grains of semolina will puff up. After that add the maida mixture and then immediately bake the cake. I have used unsalted butter while baking the cake. You can replace it with ghee or oil.
The cake comes out well and is soft, moist, and rich with the flavors of cardamon and the dry nuts give crunch to the cake. It is a perfect accompaniment with a cup of tea or coffee. Kids also enjoy when packed in their lunch boxes.
Friends do make this simple but very delicious cake at home and please share your views with me.
Eggless Sooji Mawa Cake/ Eggless Semolina Cake
Eggless Sooji Mawa Cake/Eggless Semolina Cake is a very easy recipe for the beginners in baking. It uses very simple ingredients and simple home utensils. Milk powder adds richness to the cake and gives the taste similar to mawa/khoya. I have used cardamom to enhance the flavor of the cake. You can use the flavor of your choice.
- 1.25 cup semolina sooji, (coarse)
- 1/4 cup all purpose flour maida
- 1/4 cup milk powder
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar I have used raw sugar
- 100 g unsalted butter or 1/2 cup any flavorless oil
- 1/2 cup yogurt I have used fresh homemade yogurt
- 3/4 cup milk
- 1 tsp cardamom powder
- 2 tbsp mixed dry nuts (almonds, cashewnut, walnuts, pistachio) chopped
Melt butter in a pan on low heat.
Sift all purpose flour (maida), salt, baking powder and baking soda for three times. Add cardamom powder to it.
Grease and dust the pan with butter. Keep it aside.
Take the melted butter in a mixing bowl. Let it come to room temperature. Add sugar to it. Whisk it well with a hand whisk or spoon till the sugar is melted.
Add milk powder to it and mix well till light and fluffy.
Add yogurt to it and mix well.
Add milk to the mixture and beat well.
Add the sooji to the mixture and mix well. Cover it and keep it aside for 30 minutes. (the semolina/sooji will be absorbed by the wet ingredients).
Add the powdered dry nuts (this is optional).
Add the sifted all-purpose flour mixture.
Mix well gently.
Pour the prepared mixture in the greased and dusted pan.
Sprinkle the chopped nuts over it. Tap the pan two to three times.
Bake the cake in the preheated oven @ 180 C for 45-50 minutes or till done. Insert a toothpick or knife in the cake. If it comes out clean then the cake is done or bake further till done.
Remove the cake tin and let it cool for 5 minutes. Run the knife through the edge of the tin.
Invert the tin and remove the cake on the cooling rack. Let the cake cool.
The eggless sooji mawa cake is ready.
Cut it into pieces and serve.