Eggless Tutti Fruity Rawa/Semolina Bundt Cake#BundtBakers

This cake is butter/oil/flour free, yet this is so soft, moist and delicious. Try this cake so simple, just 3 steps, no fancy gadget like an electric hand mixer is needed, only hand whisk and a spatula and mix mix, cake is ready to bake. 

For this you require chiroti rawa/fine semolina. If you have the thicker rawa/semolina that we use to make upma then just pulse it once or twice in the mixer jar and it's ready to use.

1 Cup Measurement = 200Ml
Ingredients
1½ Cups Fine Rava/Semolina
½ Cup Fresh Yogurt - I used home set yogurt
½ Cup Fresh Cream/Single Cream
½ Cup Milk
½ Cup Heaped Chopped Tutti Fruity + Cherries
1 Cup Caster Sugar
½ Teaspoon Baking Soda
1 Teaspoon Baking Powder
½ Teaspoon Pineapple Essence
For Garnishing
2 Tablespoons Slivered Pistachios
2 Tablespoons Slivered Almonds
Method

In a bowl add the milk, cream, yogurt, sugar, baking powder, baking soda and mix well. 

It will start to froth, cover it and keep aside for 5 minutes. After 5 minutes this mixture will become frothy. 

Now add the rawa/semolina and mix it well. Again cover and keep it aside for 10 - 12 minutes. 

After 12 minutes the rawa/semolina will absorb most the moisture and swell, the batter will become thick.

Add the essence and chopped tutti frutiy and mix well.

Pour this into a greased 7" bundt pan, tap it on counter to remove any air bubbles, sprinkle silvered almonds and pistachios. 

Bake in a preheated oven at 180°C for 35 - 40 minutes or till a skewer inserted comes out clean. 

Keep it to cool on a wire rack for 15 minutes. Then un mold it 

let it cool completely. 

When it's completely cooled 

then only slice it or else it will crumble since this is a soft and moist cake.

This delicious soft and moist Tutti Fruity Rawa/Semolina Bundt Cake.

Enjoy!!

Labels: Semolina, Rawa, Eggless, No Butter, No Oil, Bundt, Cakes, Tutti Fruity, Cherries, Pistachios, Almonds, Fresh Cream

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page

This month my Bundt Baker we are sharing Bundts baked with nostalgic flavors from our childhoods, our host is Camilla of Culinary Adventures with Camilla , thank you for this wonderful theme. Check out the nostalgic flavors from our childhoods Bundts below:

• All Too Sweet Mini Bundts by Culinary Adventures with Camilla
• Apple Bundt Cake by A Day in the Life on the Farm
• Cookies and Cream Mini Bundts by Food Lust People Love
• Eggless Tutti Fruity Rawa/Semolina Bundt Cake by Sneha's Recipe
• Honey Cake Inspired Bundt Cake by Magical Ingredients
• Monster B'zert Bundt Cake by Making Miracles
• Strawberry Bundt Cake with Marshmallow Cream Filling by Patyco Candybar
• Sweet Potato Bundt with Cream Cheese Glaze by Sweet Sensations

Mango Mastani - A Mango Ice Cream Sundae

Mango Mastani is a very popular kind of milkshake, I would say a sundae which originated in Pune and many different flavors of this are also available. It's a rich sundae. 

So delicious and filling, would suggest that have it before lunch, so that you can really enjoy this and skip lunch altogether. That's what me and my hubby did. For two tall glasses I finished a 750 Ml pack of ice cream, so you can see how rich in calories this is.  

Makes 2 Tall Glasses
Ingredients  

3 Medium Alphonso Mangoes
750 ML Vanilla Ice cream or Butterscotch
250 Ml Full Cream Milk - chilled
For Garnishing1 Medium Alphonso Mango
Chopped Almond, Pistachios
Glazed Cherries
Finely Chopped Tutti Frutti

Method 

Peel them mangoes , remove seed and cut it into pieces ( or can use ready to use puree packs or canned mangoes) but this taste more delicious with fresh mangoes.
For garnishing scoop out balls with a small melon scoop.  Use the remaining pulp for the blending.

In a blender jar, add the chopped mangoes, milk and 3 scoops of ice cream ( used butterscotch ice cream). Blend this till smooth.

Mango smoothie is ready, it should be thick yet pourable. 

In a serving glass, add few chopped nuts, a glazed cherry. 

Top it with a scoop of ice cream.  

Now pour a little of the blended mango smoothie.  

Again top it with a small scoop of ice cream and chopped  nuts, tutti frutti, cherries.

 hmm..mm looking so yum..

Again pour the smoothie(leaving space for the ice cream and garnish say ¾ th of the glass).  

Top it with a big scoop of ice cream , a sprinkle of chopped nuts, tutti frutti, glazed cherry and melon balls.  

Serve this immediately with a spoon  or straw.

Enjoy... eat, sip, slurp.... glass of deliciousness.

Labels : Mango, Juices, Ice Cream, Almond, Pistachios, Tutti Fruity, Cherries, Maharashtra

Eggless Semolina Tutti Fruity Cake #BundtBakers

A simple, eggless, butterless and a healthy Christmas Cake. This is one of the most simplest a cake to prepare and easily be made in a jiffy. Made this for my vegetarian friends for Christmas.

This month for Bundt Baker's the host is none other than me and the theme is " Christmas Cake ". Wishing all my friends and fellow bloggers a very Happy and Joyful Christmas. May the peace, love  and joy of Christ light up your life's and of your family.  Have a wonderful Christmas!

Ingredients
3/4 Cup Fine Semolina / Rawa
1/3 Cup Level Milk Powder
1/4 Teaspoon Level Baking Soda
1/2 Teaspoon Level Baking Powder
1/3 Cup Level Caster Sugar
3/4 Cup Mixed Fruits
2 Tablespoon Jelly Sweet
1/2 Teaspoon Mixed Fruit Essence
1/3 Cup + 1 Tablespoon Level All Purpose Flour 

1/3 Cup Vegetable Oil
1/3 Cup Yogurt
1/2 Cup Milk or more as required

Method

These are cashew nuts, cranberries, golden raisins, mix peels, cherries and jelly sweets.   Mix them 1 tablespoon flour with a mixed fruits and jelly toss it well so that they are coated with flour. Keep aside

Mix Semolina, yogurt, milk, sugar and vegetable oil. Keep mixture aside for 15 to 20 minutes to allow the semolina to soften. Ensure that the consistency of the batter is like that of cake batter so milk can be added if required.

In the mean time pre heat the oven to 180°C.

Grease an 6 inch bundt pan well and keep side.

Mix the flour, milk powder, baking powder and soda well .

After the soaking time add the flour mix , essence and beat it till incorporated in the semolina mixture. Fold in the mixed fruits and check the consistency, if required add a tablespoon or more accordingly. It should be like a normal cake batter. 

Pour the batter in the prepared pan and bake it for 30-35 minutes or when a skewer inserted comes out clean.

This is a soft and moist cake.  See the studded jelly sweets, taste yum .

Labels : Fine Semolina , Rawa, Tutti Fruity, Jelly Sweets, Eggless, Butterless, Bundt Bakers, Christmas

Check the recipes of our Christmas Bundt Bakers:

Almond Nougat Bundt Cake   Nunca es demasiado dulce
Bundt de Noel   All That's Left Are The Crumbs 
Baileys Hot Chocolate Bundt Cake  Making Miracles 
Chestnut Praline Coffee Bundt Cake   The Queen of Scones 
Christkindl Gluhwein Bundt Cake   I Love Bundt Cakes
Eggless Semolina Tutti Fruity Cake    Sneha's Recipe 
Gingerbread Bundt Cake  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Italian Cream Bundt Cake  Palatable Pastime
Mini Chocolate Ganache Bundts with Peppermint Crunch  Cookaholic Wife 
Maple Walnut Bundt Cake  Bizcocheando 

Pineapple Upside Down Bundt  A Day in the Life on the Farm 

Polenta Bundt Cake   Katin špajz 
Rich Chocolate Bundt Cake wtih Cake Truffles    Sweet Sensations
Sorrel Mini Bundts   Passion Kneaded 
Spicy Gingerbread Bundt    Food Lust People Love
XMAS BUNDT CAKE   La mejor manera de hacer