HEALTHY RECIPE : NON BAKED MANGO - SOJI CAKE
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2 CUP MANGO PULP
1 CUP MILK POWDER
1 1/2 CUP HOT WATER
3/4 CUP SOJI - SEMOLINA
3 TBSP. DESHI GHEE + 1 TBSP. GHEE EXTRA
2 TBSP. GRATED COCONUT
10-12 RAISINS
15-20 CASHEWS - CHOPPED
1/2 CUP SUGAR
10-15 SAFFRON THREADS - MIX IN 1 TBSP. OF MILK
1 TSP. CARDAMOM POWDER
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FOR DECORATION:
COLOURED SPRINKLES, SUGAR SILVER BALLS AS NECESSARY
2 TBSP. DARK CHOCOLATE CURLS
WAFER BISCUITS
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FOR CAKE SHAPE:
BUTTER PAPER
CAKE TIN - HEART SHAPE
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MIX A MIX A MILK POWDER N WATER IN A BOWL. MIX WELL WITHOUT FLAME.
THEN HEAT THE MIXTURE, STIRRING CONTINUOUSLY TILL BOIL.
POUR INTO A POURING BOWL N KEEP ASIDE.
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NOW HEAT A GHEE IN A PAN , ADD SOJI AND COOK TILL LIGHT PINK.
ADD COCONUT CHURA,CHOPPED CASHEWS N RAISINS, ROAST 2 MINUTE WITH
SOJI TOGATHER.
SLOW DOWN THE FLAME.
ADD MILK AND MIX.
THEN QUICKLY ADD MANGO PULP, STIRRING CONTINUOUSLY AND MIX WELL.
ADD SUGAR AND COOK
COOK TILL THICKEN.
ADD CARDAMOM POWDER AND SAFFRON MIXED 1 TBSP. MILK.
MIX WELL.
NOW COOK TILL BATTER LEAVE THE BOTTOM OF PAN.
ADD 1 TBSP. GHEE IN IT. MIX WELL FOR SMOOTHNESS.
>COOK (THICKEN) TILL SPOON CAN STAND INTO THE BATTER.
OFF THE FLAME AND KEEP ASIDE.
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TAKE A HEART SHAPE CAKE TIN (OR AS YOU LIKE ANY SHAPE ).
PUT THE HEART SHAPE (GREASED WITH GHEE ) BUTTER PAPER ON THE BOTTOM OF HEART SHAPE MOULD.
POUR THE BATTER OVER IT.
PRESS LIGHTLY OVER AND SPREAD THE BATTER EVENLY WITH SPOON OVER MOULD.
AFTER 1/2 AN HOUR UNMOULD MANGO CAKE INTO THE SERVING PLATE.
GARNISH WITH DECORATIVE INGREDIENTS.
