PREPARATION

1. In a mixing bowl, add 250 grams semolina, 140 grams powdered sugar, 45 milliliters, 20 milliliters butter, 85 grams curd, 200 milliliters milk, 1 teaspoon vanilla essence and mix it well to make a thick batter.
2. Rest the batter for 30 minutes.
3. In a bowl, add 2 tablespoons all purpose flour, 35 grams tutti frutti and mix it well.
4. Take the semolina batter, add 1 teaspoon baking powder, 1/4 teaspoon baking soda and mix it well.
5. Add 2 tablespoons almonds, 2 1/2 tablespoons cashews, 1 tablespoon raisins, tutti frutti mixture and mix it well.
6. Pour the batter into a greased baking dish.
7. Take a pressure cooker, add 450 grams salt and cover it with lid.
8. Remove the whistle from it.
9. Cook for about 30 minutes.
10. Open the lid and add the baking dish in it.
11. Top with almonds, cashews and tutti frutti.
12. Again cover it with lid and cook for about 50 - 55 minutes on medium heat.
13. Remove it from heat.
14. Cut it into slices.
15. Serve.

Eggless Pressure Cooker Sponge Cake

Servings - 3 - 4

INGREDIENTS
All purpose flour - 200 grams
Baking powder - 1 teaspoon
Baking soda - 1/4 teaspoon
Condensed milk - 200 grams
Powdered sugar - 50 grams
Salt - 1/2 teaspoon
Ghee - 60 milliliters
Gulkand - 50 grams
Rose syrup - 3 tablespoons
Milk - 200 milliliters
Almonds - 20 grams
Pistachios - 20 grams
Raisins - 20 grams
Tutti frutti - 20 grams
Salt - 250 grams
Dry fruits - to taste