Semolina Fruit Cake Recipe

Cake and Muffin Semolina

Semolina is quite a versatile food grain that can be used in a number of dishes from pancakes to cakes and is also frequently used in pastas and porridges. It has a number of health benefits as well. 

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It is made from rough, coarsely ground whole wheat, and hence, is healthier than our refine wheat preparations. Dishes made from suji are delicious too, as the grain gives the dishes a lovely and unique texture. It's light on the stomach, as it is easily digestible.

Recipe Category: Cake & Muffin
Recipe Cuisine: International
Total Time (Minutes): 45
Servings: 4
Ingredients:
  • 2 cups semolina (suji)
  • ¼ cup chopped mangoes
  • 6-8 fresh cherries
  • 6-8 lychees, peeled and roughly chopped
  • ½ kiwi
  • ¼ medium pineapple
  • 1 tbsp ghee
  • Few saffron strands
  • 1½ cups low fat skimmed milk
  • 1 tbsp honey
  • ¼ tsp screwpine essence (kewra)
Instructions:
  • Heat ghee in a deep non-stick pan. Add semolina and roast for a few minutes.
  • Add saffron and 1 cup milk, stir and cook till it thickens. Add remaining milk and cook.
  • Add honey and screwpine essence (kewra), mix well and cook till the mixture starts to leave the sides of the pan.
  • Place a medium sized greased ring mould on a serving plate and spoon the semolina mixture into it. Refrigerate till set.
  • Mix together the mangoes, cherries and lychees in a bowl.
  • Peel and slice kiwi into thin rings. Vertically cut the pineapple in half and slice thinly.
  • Arrange the kiwi and pineapple slices on the rim of a serving plate. Place the semolina cake in the centre and top with the mixed fruits.