Posted in CAKE



Fine Semolina/Fine rava       -        1 cup

Mango Pulp                          -        1 cup (thick)

White Sugar                          -        3/4 - 1 cup

Oil                                       -        1/4 cup 

Cardamom powder                -        1/2 tsp

Baking powder                      -        3/4 tsp

Chopped nuts                       -        1/3 cup (optional)


 Keep all the ingredients ready.


In a bowl, mix fine rava, powdered sugar, cardamom powder

and baking powder well.

Add oil to the above

and mix well.

Add mango pulp

and mix well.

Let it sit for 15 minutes.

After 15 minutes.Pour it in a greased tray

and garnish with thinly sliced almonds and pistachio.

Take a pressure cooker (preferable an old cooker), place the perforated plate/or any stand at the bottom of the pressure cooker. I placed 2 perforated plates at the bottom to give height.

Heat the cooker on high flame for 5 minutes.

Then reduce the heat to low and place the baking tray inside the cooker on the stand/perforated plate carefully with a tong (as the cooker will be very hot).

Close the cooker. Do not use gasket or weight. Keep it on low heat and let the cake bake. It will take 30-35 minutes for the cake to bake but keep an eye after 20 minutes. Bake until a toothpick inserted in the center of the cake comes out clean.

Allow the cake to cool completely.  Now ready to your raw mango cake.

Then cut and enjoy any time of the day!!