Semolina Beetroot steamed cake

Name: Semolina Beetroot steamed cake
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: 3/4 cup Semolina/ sooji; 1/4 cup All purpose flour; 3/4 cup Sugar (powderd); 2 tsp Custard powder; 1 tsp Baking powder; 1/2 tsp Baking soda; 5 ml Venilla essence; 1 cup Grated beetroot; 1/2 cup Curd; 3/4 cup Milk; 6 Pista; 6 Cashew nuts; 20 grams Pumpkin seeds; Chocolate pieces 20 grams; 50 ml Rose syrup

Janahvi Kulkarni @Janahvis_Veg_Cuisine

Bangaluru

#Tastybites
#Techniqueweek
Steamed semolina Beetroot cake

Janahvi Kulkarni @Janahvis_Veg_Cuisine

Bangaluru

#Tastybites
#Techniqueweek
Steamed semolina Beetroot cake

Saved

Ingredients

45minutes

4 servings

3/4 cupSemolina/ sooji
1/4 cupAll purpose flour
3/4 cupSugar (powderd)
2 tspCustard powder
1 tspBaking powder
1/2 tspBaking soda
5 mlVenilla essence
1 cupGrated beetroot
1/2 cupCurd
3/4 cupMilk
6Pista
6Cashew nuts
20 gramsPumpkin seeds
Chocolate pieces 20 grams
50 mlRose syrup

Saved

Steps

45minutes

1

Keep all required ingredients ready.
2

Sieve all purpose flour, semolina and sugar. Add butter and mix well.
3

Add curd and little mik and whisk properly so that there should not be any lumps.Add grated beatroot custard powder and mix well.
4

.Add baking soda, baking powder, venilla essence and dry fruits mix and leave it for five minutes. If required add milk to bring to proper consistency.Grease the cake pan wirh butter and trase the cake batter to cake pan.
5

Steam in the cooker on high flame for 12minutes and 3minutes on low. Poke knife to check the cake weather it is done. If cake mixture sticks to knife steam for few more minutes.Turn off heat-allow it to cool.
6

Transe to serving plate, pour rose syrup over the cake.
7

Sprinkle pumpkin seeds and chocolate sprinklers. Steamed semolina beetroot cake is ready to eat.