Semolina cake
Semolina cake

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, semolina cake. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Semolina cake is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Semolina cake is something which I’ve loved my whole life. They are fine and they look wonderful.

Semolina Cake l Sooji Cake l Easy Cake Recipes Dessert Recipes #SemolinaCake #SoojiCake #EasyCakeRecipes #DessertRecipes Semolina cake recipe is. Semolina cake is a popular Middle Eastern recipe with an ancient history behind its preparation. Both of them are semolina cake recipes with minor differences between them.

To get started with this particular recipe, we have to prepare a few components. You can cook semolina cake using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Semolina cake:
  1. Get 1 bowl semolina
  2. Take 1/4 tsp baking powder
  3. Prepare 1/4 tsp baking soda
  4. Get 1 bowl grind Sugar
  5. Get 1/2 cup cocoa powder
  6. Get 1/2 cup ghee/ butter
  7. Prepare 1/2 cup milk

Yes Sugee Cake or Semolina Cake is my favorite cake! Semolina Cake. this link is to an external site that may or may not meet accessibility guidelines. See more ideas about Semolina cake, Semolina, Dessert recipes. The best basbousa recipe you will find!

Instructions to make Semolina cake:
  1. First we take one bowl and add coco powder, samolina, grind sugar baking powder, baking soda, mix well.
  2. Then we add ghee/butter and 1/2 cup of milk mix well.
  3. Bake in Dhokla cooker 10 to 15 minutes.
  4. Ready to serve

See more ideas about Semolina cake, Semolina, Dessert recipes. The best basbousa recipe you will find! An Egyptian almond-coconut semolina cake, drenched in cinnamon syrup. This traditional Middle Eastern dessert comes together in just one bowl. Recipe adapted from Vian Alnidawi and Sara Nassr, Comal.

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