This easy recipe for Eggless Sooji Mawa Cake uses a mix of whole wheat and Semolina (or sooji or rava) and is drizzled with a Saffron glaze for the perfect fusion flavours.
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 18" round cake
Author Noopur
Ingredients
80gfine semolina- sooji / rava
70gwhole wheat flour- replace with all purpose flour
10gcornstarch
½tspBaking Powder
¼tspbaking soda
¼tspSalt
½tspcardamom powder
75gUnsalted Butter
100gnatural brown Sugar- replace with 120g caster sugar
120mlmilk
100gmawa / khoya
30gcashews- chopped to small chunks
Saffron Glaze
50-60gramsicing sugar
2tbspmilk
pinchsaffron
Instructions
Grate the mawa/khoya and add it to milk. Whisk it on low heat in a saucepan for 2-3 minutes till well combined and slightly thickened. Let it cool completely.
Preheat the oven to 180°C. Prepare an 8" round pan with parchment paper at the bottom and grease the sides with butter and flour or a baking spray.
Sift together semolina, whole wheat flour, baking powder, baking soda, cardamom powder and salt.
In a bowl, whisk the butter and sugar for 3-4 minutes till pale and fluffy.
Add the dry and wet ingredients alternatively. Start with ⅓rd dry, then ½ wet, ⅓ dry, rest of wet and rest of dry. Mix gently after each addition.
Fold in the cashews in the batter. Transfer the batter to the prepared pan and smooth the top. Add more nuts (cashew, pistachio, almonds) on top if you like.
Bake at 180°C for 25-30 minutes till a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes, then remove it from pan and cool it on a rack completely.
Saffron Glaze
Warm the milk a little and soak the saffron in it for 2-3 minutes. Add 50 grams icing sugar to the bowl and mix well. Add a little more icing sugar if needed to get a pour-able consistency. Drizzle on top of the cooled cake and serve.