Maharashtrian Style Semolina and Yogurt Cake Recipe
Discover a comforting and delicious dessert from Maharashtra – Maharashtrian Style Semolina and Yogurt Cake. This traditional cake, made with simple yet flavorful ingredients, is the perfect treat for any time of the day. With the richness of yogurt and the aromatic touch of saffron, this cake brings a unique taste that is light, moist, and truly delightful. It’s a perfect combination of sooji (semolina) and curd, which gives the cake a soft texture and a wonderful balance of flavors.
While this cake is traditionally baked, it can also be steamed if you don’t have access to an oven. This versatility makes it an excellent recipe for various occasions, and it pairs beautifully with Maharashtrian dishes, especially the Narali Bhaat (coconut rice) and Raw Mango Raita. Let’s dive into the details of this mouthwatering dessert.
Ingredients for Maharashtrian Style Semolina and Yogurt Cake:
| Ingredient Name | Quantity |
|---|---|
| Sooji (Semolina/Rava) | 1 cup |
| Curd (Dahi/Yogurt) | 1 cup |
| Saffron strands | 5 strands |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Baking powder | 1 teaspoon |
| Caster sugar | 3 teaspoons |
| Cashew nuts | 10 nuts |
| Sultana raisins | 10 raisins |
| Ghee | 2 teaspoons |
Preparation Time:
60 minutes
Cooking Time:
25 minutes
Total Time:
85 minutes
Servings:
4-6 servings
Instructions for Preparing Maharashtrian Style Semolina and Yogurt Cake:
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Soak the Semolina and Yogurt: In a mixing bowl, combine the sooji (semolina) with the curd (yogurt) and saffron strands. Mix thoroughly and set aside to rest for about 1 hour. The semolina will absorb the yogurt and saffron, creating a moist base for the cake.
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Preheat the Oven: While the semolina mixture is resting, preheat your oven to 120°C (250°F) for about 10 minutes to ensure it’s ready for baking.
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Prepare the Cake Mixture: After the resting time, add cardamom powder, baking powder, and caster sugar to the soaked semolina mixture. Mix well to combine all the ingredients. Then, add the cashew nuts and sultana raisins, stirring them gently into the batter.
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Grease the Baking Dish: Grease a baking dish with ghee to ensure the cake doesn’t stick during the baking process. Pour the prepared cake batter into the greased dish, spreading it out evenly.
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Bake the Cake: Place the dish in the preheated oven and bake the cake for approximately 15 minutes or until the top is golden brown, and a toothpick inserted in the center comes out clean.
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Serve: Once the cake is baked, remove it from the oven and allow it to cool slightly before serving. Serve your Maharashtrian Style Semolina and Yogurt Cake as a delightful dessert after a meal of Narali Bhaat and Raw Mango Raita for a true taste of Maharashtra.
Tips for Making Maharashtrian Style Semolina and Yogurt Cake:
- Saffron Infusion: For a more intense saffron flavor, you can soak the saffron strands in a tablespoon of warm water or milk for a few minutes before adding it to the batter.
- Steaming Alternative: If you don’t have an oven, this cake can also be steamed in a vegetable steamer. Just ensure the batter is set in a greased steaming dish, and steam it for about 25-30 minutes or until fully cooked.
- Sweetness Adjustment: You can adjust the amount of caster sugar depending on your sweetness preference.
This Maharashtrian Style Semolina and Yogurt Cake is a delightful treat that brings the warmth and flavors of traditional Maharashtrian cuisine to your home. With its delicate texture, subtle sweetness, and aromatic spices, it’s sure to become a favorite dessert in your culinary repertoire. Enjoy!
