Semolina Cake with Fresh Fruits

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Top Rated Recipe

Chef Vicky Ratnani

Last Updated: Sep 03, 2019

Semolina Cake with Fresh Fruits

About Semolina Cake with Fresh Fruits

Table of Contents

This dessert looks as delicious as it looks lovely

  • Semolina (suji) 2 cups
  • Ripe mango, chopped ¼ cup
  • Fresh cherries 6 to 8
  • Lychees, peeled and roughly chopped 6 to 8
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  • 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.
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Ingredients

  • Semolina (suji) 2 cups
  • Ripe mango, chopped ¼ cup
  • Fresh cherries 6 to 8
  • Lychees, peeled and roughly chopped 6 to 8
  • Kiwi ½
  • Medium pineapple, peeled ¼
  • Ghee 1 tbsp
  • Saffron strands a few
  • Low fat skimmed milk 1½ cups
  • Honey 1 tbsp
  • Scewpine essence (kewda jal) ¼ tsp
  • Fresh rose petals for garnishing
  • Edible flowers for garnishing
  • Gold leaf for garnishing
  • Fresh mint leaves for topping

How to Make Semolina Cake with Fresh Fruits (Stepwise Photos)

Method

  1. Heat ghee in a deep non-stick pan. Add semolina and roast for a few minutes.
  2. Add saffron and 1 cup milk, stir and cook till it thickens. Add remaining milk and cook.
  3. Add honey and screwpine essence, mix well and cook till the mixture starts to leave the sides of the pan.
  4. Place a medium sized greased ring mould in the centre of a serving plate and spoon the semolina mixture into it. Refrigerate till set.
  5. Mix together the mangoes, cherries and lychees in a bowl.
  6. Peel and slice kiwi into thin rings. Vertically cut the pineapple in half and slice thinly.
  7. Arrange the kiwi and pineapple slices on the rim of the serving plate. Top with the mixed fruits. Garnish with rose petals, edible flowers and gold leaf.
  8. Gently remove the ring mould, top with mint leaves and serve.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

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Key Details:

Prep:45 minutes

Cook time: 10 minutes

Difficulty Level: Moderate

Course: Dessert

Cuisine: Fusion

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