Suji Choco Rose Cake, is another baking experiment which got inspired by another recipe I read on a healthy baking group Ovenderful. However I wanted to give my own twist. Next I didn’t have vanilla at home, thanks to too many of experiments of late. So that got replaced with Rose Essence. This is therefore purely a recipe from what I had at home. However Suji Choco Rose Cake as a combination turned out really yummy. Chocolate with rose flavour wasn’t bad indeed. I could have added dried rose petals too, but the darkness of chocolate wouldn’t make it stand out so skipped.
The catch in this recipe is that Suji is brittle to handle without flour so cooling is as important as baking 🙂 otherwise it would break very easily. So just be patient since you will feel its done and would be tempted to try out ASAP.
However my family loves to eat it warm and the taste is scrumptious. I had never thought chocolate with rose would come out so well, hence this Suji Choco Rose Cake goes to a repeat at my place now.
Another interesting part of this Suji Choco Rose Cake is the sweetness which some from Banana and Dry Dates Powder. Dates is iron rich and not just give a neutral sweetness but adds to the fibre as well as mineral richness. Who wouldn’t want to have this for breakfast now!!
As much skeptical I was about the taste, it just turned out to be a hit. Only thing is about the fragility but if that is taken care, this cake is a hit!
Suji Choco Rose Cake
Ingredients
- 1 cup Suji
- 3/4 cup Dates Powder
- 1/2 cup Oil
- 1/2 cup Fresh Curd
- 1 Ripe Banana
- 2 tbsp Cocoa Powder
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 pinch Salt
- 2 drops Gulab Jal
- 1/4 cup Milk
Instructions
Mix Suji, Date Powder, Cocoa Powder, Baking Powder, Baking Soda and Salt in a bowl.Meanwhile put the oven on preheat menu.
Take a sieve which is granulated enough to let suji pass through it. I used soup sieve for the same and sieve it twice. This might take more time because of the thickness of granules.
Next mash banana, add oil, curd and gulab jal and mix well. Incase you don't want rose flavour add vanilla essence to it.
Now gradually mix the dry powder into the liquid. Incase its too thick add little milk and then let it rest for 5 mins. Suji will absorb the liquid and thicken. You can then add milk and mix it again for a consistency that drop evenly in the baking tin.
Now grease the baking tin and pour the batter right on middle and tap it to spread evenly.
Bake this for 25 mins at 180 degree Celsius and then check with a knife if it comes out clean then cake is done.
Let the cake sit in oven for another 10 mins and then take it out to cool and let it cool properly.
Since its suji, it would be fluffy but also brittle hence keep it in fridge for 20mins before you tap it out and take out the cake for the tin and enjoy with a hot cup of milk.