A delightful mango cake made without an oven or maida, perfect for mango lovers.
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Grind the suji and sugar into a fine powder, then sift it.
Blend the mango and milk to make a smooth puree.
Mix the suji-sugar powder with the mango-milk puree.
Let the mixture rest for 1 hour.
Preheat a kadhai or pressure cooker on medium heat for 10 minutes.
Grease a baking tray with butter.
Add cardamom powder, tutti frutti, and melted butter to the rested batter.
Mix in the baking powder right before pouring the batter into the tray.
Pour the batter into the greased tray and garnish with nuts and tutti frutti.
Bake in the preheated kadhai or cooker on low flame for 50-55 minutes.
Cool the cake completely before slicing and serving.
Ensure the batter is smooth and lump-free before resting.
Use ripe mangoes for a sweeter and more flavorful cake.
Check the cake with a toothpick to ensure it is fully baked.
Can I use any other fruit instead of mango?
Yes, you can substitute mango with other fruits like banana or apple puree.
How do I store the mango cake?
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Can I use whole wheat flour instead of suji?
Yes, you can use whole wheat flour, but the texture will be denser.
Is it necessary to use tutti frutti?
No, tutti frutti is optional and can be omitted or replaced with nuts or dried fruits.
Can I bake this cake in an oven?
Yes, you can bake it in a preheated oven at 350°F (175°C) for about 30-35 minutes.
Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe
