Mango Cake....Eggless

Ingredients:

• 1 cup of Semolina/Rava/Sooji ( I used the fine variety)
• 1 cup Mango pulp ( I used ready made Kesar Mango pulp for this/ even fresh mango pulp should be fine)
• 1/2 cup Butter (melted)
• 1/2 cup Sugar
• 1 teaspoon Baking powder
• ½ tsp ground cardamom(elaichi)
• ¼ cup chopped walnuts, raisins(optional)

Some notes:

1) Please make sure that the mango pulp is thick and light yellow in color. I have seen that some brands of mango pulp are not thick and do not have good flavor and smell.
2) If you use a pulp that is not thick and if you find that the cake batter is not thick then let is stand aside for 20 minutes, until the mango pulp is absorbed by the semolina.
3) I found that if you place not-so-thick batter directly in the oven it takes a longer time to bake and then browns the cake. It does not get that beautiful, rich yellow color.

4) Place it in the middle rack while baking. 

• Note: There is no need to roast the rava/sooji.
• Pre-heat the oven to 375 degrees.
• Mix the Sooji(Rava) with sugar, cardamom, nuts(optional) and baking powder.  
• Next add melted butter and mix well. Finally add the mango pulp and mix again. Let it sit for 10 minutes.
• Place in the oven and bake for 30-35 minutes. Be careful and keep a close watch after 25 minutes.
• Check with a fork to see if properly baked. If the knife comes out clean then remove immediately. If it is kept for a longer time, the cake will become hard especially on the top.
• Allow to cool completely and then cut and serve.