Mango Semolina Cake

With the Mango season drawing to a close, here’s one more Mango recipe to make the most of the last few jewels of the season…

Disclaimer – I have had no part to play in this recipe – neither the idea nor execution. It’s entirely Mom’s creation. But it’s so amazingly delicious that it would be a criminal to not document the recipe and share it with you guys!

So here you go: Mango-Semolina Cake

Ingredients:

½ wati/large cup milk
½ wati large cup yoghurt/curds (not too sour)
¼ wait/ large cup paneer (again, Mom used up some accidental-paneer.: P)
1.5 wati/ large cup semolina (rawa)
1 wati/ large cup sugar
The juice+pulp of 1 ripe mango

Method:
1.Grease a baking pan with ghee
2.Mix all the above ingredients (use your hands) and let the mixture sit for a good 4 hours. (During which the semolina will soak up the goodness of all the dairy products and mango and become slightly fluffy)
3.Preheat the oven
4.Add ½ teaspoon soda bi carb (baking soda) to the mixture, mix through quickly and pop into the preheated oven
5.Cooking time will vary from oven to oven (and our oven doesn’t have temperature controls, so cant tell you that either – put it on medium to be on the safe side) – but the cake should look golden (not brown) and a skewer inserted into the centre should come out clean and dry.
6.Take the baking tin out and let the cake cool rapidly, under the fan
7.Once cool, cut into pieces and serve.

This cake tastes yummiest when its warm-from-the-oven (the rich mango + ghee fragrance is heavenly!) but is amazing when served cold with vanilla ice cream too. :) It IS a thing of beauty (all glowing yellow-orange colour and plump jewel-like semolina granules) but alas - it is NOT a joy forever, it’s just too delicious. :D