Craving a delicious mango cake but short on time and oven space? This easy Suji Mango Cake recipe is your perfect solution! Forget complicated baking techniques and lengthy preparation – this recipe utilizes readily available ingredients and a simple, no-bake method, making it ideal for beginner bakers and busy individuals alike. The delightful combination of semolina's subtle texture and the vibrant sweetness of mangoes creates a truly irresistible treat. This eggless wonder is surprisingly moist and flavorful, requiring no specialized equipment.
Prepare to be amazed by how effortlessly this cake comes together. Each bite offers a delightful burst of tropical mango flavor perfectly complemented by the delicate semolina base. This recipe is not just easy; it’s incredibly adaptable – feel free to adjust the sweetness and mango quantity to your liking. Ready to dive into the simple steps? Let's get started with the detailed, step-by-step instructions!
Tools Needed
- Blender/Grinder
- Sieve
- Mixing bowl
- Cake tin
- Baking pan
- Butter paper or parchment paper
Ingredients
- Semolina: 2 cups
- Mango: 1 cup, peeled and diced
- Sugar: 1 cup
- Ghee (or refined oil): 1 cup
- Milk: 1 cup (plus extra as needed)
- Baking powder: 1 tablespoon
- Baking soda
Step-by-Step Instructions
Step 1. Prepare the Batter
- Grind the semolina to your desired consistency (fine or coarse). Sieve it to remove any lumps.
- Peel and dice the mango into small pieces.
- Combine the sieved semolina, diced mango, and sugar in a bowl.
- Add the ghee (or refined oil) and mix well.
- Gradually add the milk, mixing until you have a smooth, slightly thin batter. The semolina will absorb the milk, so add more as needed to achieve the right consistency.
- Cover the batter and let it rest for 30 minutes.
- After 30 minutes, check the batter. If it's too thick, add a little more milk to thin it out.
- Add the baking powder and baking soda (after sieving them) to the batter and mix gently.
Step 2. Set up and Bake
- Grease and flour (or line with butter paper) a cake tin.
- Pour the batter into the prepared tin and tap gently to remove any air bubbles.
- Bake the cake in a preheated pan for 45 minutes, covered.
Step 3. Cool and Serve
- Let the cake cool completely before cutting and serving.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Adjust the amount of sugar to your preference. If you prefer a less sweet cake, reduce the sugar.
- Ghee adds a delicious flavor and aroma. However, refined oil can be used as a substitute.
- Don't overmix the batter once you've added the baking powder and soda.
Nutrition
- N/A
FAQs
1. Can I use frozen mangoes instead of fresh ones?
Yes! Just make sure they're completely thawed and drained before adding them to the batter. You might need to adjust the amount of sugar depending on the sweetness of your frozen mangoes.
2. How can I store leftover cake?
Store the cake in an airtight container in the refrigerator for up to 3-4 days. It's best enjoyed at room temperature, so take it out about 30 minutes before serving.
This easy Suji Mango Cake is the perfect dessert for any occasion, impressing with its vibrant flavor and effortless preparation. Enjoy the delightful taste of summer in every bite, and don't hesitate to experiment with different variations to make it your own. Happy baking!