Eggless Suji Cake In Katori | Cup Cake Recipe

How to make:

• In a mixing bowl add semolina and all-purpose flour and keep aside.
• In another bowl add oil and powdered sugar and whisk it well till smooth and creamy.
• Put oil mixture in the bowl of the dry mixture. Add curd, milk, and mix well. Let the batter keep aside for half an hour to get set.
• After half an hour you will see the batter has become very thick as suji absorbs water so add milk accordingly to make a medium thick batter.
• Lastly add baking powder, soda, tutty fruity, cardamom powder and mix it well. Suji batter is ready.
• Take kadhai or deep pan and spread salt inside the pan, place one stand, cover the lid and let the pan heated for 8-10 minutes.
• Take 3 medium sizes katori, grease the katori with oil, and dust with dry flour. Remove excess flour. There should be a thin layer of dry flour.
• Spread 2 tbsp of suji batter in all katoris. Do not fill batter too much as it will rise while baking so fill ¾ part of katori with batter. Sprinkle some tutty fruity on top.
• Once the pan gets heated, place all the katori in the heated pan onto the stand. Cover the lid and let the cake bake for 20-25 minutes or till it’s done.
• Once baked take out katori from the pan and let it cool down for some time.
• Once cool, scratch the sides and take out the cake from katori.
• Soft and spongy suji katori cake is ready to serve.