1 cup semolina
1/2 cup whole wheat flour
1/2 cup maida
1/2 cup yogurt
1 tsp baking powder
1 cup powdered sugar
1/2 cup oil
1 cup mango pulp (preferably alphanso home made pulp)
1/2 tsp green cardamom powder
pistachios for garnish
Preheat the oven to 180 C. Grease your baking tin.
Sift together semolina, maida, wheat flour n baking powder. Set aside
In a big bowl combine yogurt,oil, sugar powdered and mango pulp. Stir until sugar is dissolved.
Add semolina mixture, cardamom powder to get a soft dropping consistency. Beat with an electric beater.
For adjusting the consistency you can add yogurt. that will help retain the moisture in cake.
Pour the batter into baking tin.
Sprinkle pistachios on top. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean.
Happy baking 🙂