Anshu's Food Odyssey

This Mango Semolina Cake is an Indianised take on the much popular and delicious dessert from Middle East - Basboussa , the only difference being the absence of sugar syrup that is poured on the latter after baking. Instead, this cake uses fresh mango puree which makes it super moist and off-course super delicious. If you are a mango lover, I must say, this recipe is a keeper; plus it is super easy to make - all you need is few ingredients and just one bowl to mix the batter. So lets get started! Mango Sooji Cake | Mango Semolina Cake Recipe INGREDIENTS Fine Sooji/ semolina/ rawa - 1 cup Maida - 1/4 cup Desiccated coconut powder - 1/4 cup Fresh or Canned Mango puree - 1/2 cup (Reduce the quantity of sugar if using canned puree) Thick yogurt - 1/4 cup Oil - 1/2 cup Milk - 1/4 cup Powdered sugar - 1 cup Baking powder - 1 tsp Baking soda - 1/4 tsp Mango essence, optional - 1/2 tsp Mango Sooji Cake | Mango Semolina Cake Recipe METHOD Preheat the oven at 170 degrees C.

Luscious, creamy and so delightful, Aamrakhand is one of the most classic and easiest Indian dessert recipes that finds its origin in the state of Gujarat & Maharashtra. The beautiful dessert has to it, a thick yogurt (that we also know as hung curd or chakka in Hindi) base which is flavored with some sweet and fresh mango pulp, mostly of the Alphonso or Hapoos mangoes. However, if you can't lay your hands on the said variety, any Indian mango variety would work just as fine. For that matter, if you get the canned mango puree, you can even go ahead and use that too. So, not wasting any time further, let's move on to the recipe and the ingredients below... Aamrakhand - Mango Shrikhand Recipe INGREDIENTS Yogurt (I used the home-set curd) - 3 cups OR  Greek Yogurt - 1 cup Powdered sugar - 6 to 8 tbsp Mango puree, preferably of Alphonso or Kesar Mango - 1/2 cup Cardamom powder ( optional ) - a pinch Kesar/saff