Powder sugar and keep it ready. If you prefer it too sweet, you may add 1 cup of sugar. It also depends on the sweetness of the mangoes.
Sliver almonds and pistachio and keep it ready.
Grease and flour the baking tin as you usually do when baking cakes or line the pan with parchment paper.
I used 2 medium sized alphonso mangoes to get 1 cup of mango pulp. Do not add water while pureeing the mangoes as the mango pulp should be thick and not watery. It is preferable to use alphonso mangoes as it gives a nice color and taste to the cake.
In a bowl, mix fine rava, powdered sugar, cardamom powder and baking powder well.
Add oil to the above and mix well.
Add mango pulp and mix well.
Let it sit for 15 minutes.
After 15 minutes
Pour it in a greased tray and garnish with thinly sliced almonds and pistachio.
Take a pressure cooker (preferable an old cooker), place the perforated plate/or any stand at the bottom of the pressure cooker. I placed 2 perforated plates at the bottom to give height.
Heat the cooker on high flame for 5 minutes.
Then reduce the heat to low and place the baking tray inside the cooker on the stand/perforated plate carefully with a tong (as the cooker will be very hot).
Close the cooker. Do not use gasket or weight. Keep it on low heat and let the cake bake. It will take 30-35 minutes for the cake to bake but keep an eye after 20 minutes. Bake until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool completely. Then cut and enjoy any time of the day!!
To Bake the cake in an oven
Preheat the oven at 180 degree C. Then bake at 180 degree C for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Check out my Vanilla cake in Pressure cooker.
If you like savory cake, then check out my Savory Rava Cake.
My collection of Mango Recipes.
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