#SujiCakeInLockDown #LockDownRecipes #StayInHome
INGREDIENTS & PROCESS:
2 TBSP MALAI / MILK CREAM
¾ CUP POWDER SUGAR
¼ CUP OIL
MIX TO SMOOTH
½ CUP YOGURT
MIX WELL
1.5 CUP FINE SUJI / SEMOLINA
MIX
COVER FOR 15 MIN.
1 TSP BAKING POWDER
½ TSP BAKING SODA
½ TSP VANILLA EXTRACT
MIX
¼ CUP MILK
MIX WELL
¼ CUP TUTTI FRUTTI
OIL GREASED MOULD & BAKING PAPER INSIDE
POUR THE BATTER
SPREAD FINELY CHOPPED NUTS
FIRE UP THE STOVE (MED. LOW FLAME)
PLACE A CURRYPAN
PLACE A WIRE STAND & PRE-HEAT (5-7 MIN.)
PLACE THE MOULD
COOK FOR 35-40 MIN. IN MED. LOW FLAME
CAKE IS READY, COOL COMPLETELY
REMOVE FROM THE MOULD
CUT IN PIECES

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