INGREDIENTS
| Ingredients | Quantity in gm | Quantity in Cup |
| All purpose flour | 100 gm | ¾ cup |
| Semolina (sooji) | 120 gm | ¾ cup |
| Salted softened butter | 110 gm | ½ cup |
| Caster Sugar | 150 gm | ¾ cup |
| Milk | 150 ml | ½ cup + 2 tbsp |
| Baking Powder | 6 gm | 1 ½ tsp |
| Baking Soda | 3 gm | ½ tsp |
| Salt | 1.5 gm | ¼ tsp |
| Vanilla Essence | 3.5 gm | 1 tsp |
| Cardamom Powder | 0.75 gm | 1/8 tsp |
| Raisins | 50 gm | 1/3 cup |
METHOD
1. Preheat the oven at 180C (OTG mode: upper rod + lower rod +fan).
2. Grease and line a 8’ round tin and keep aside. In a bowl, sift together flour, baking powder, baking soda, cardamom powder and salt.
3. Mix the semolina and milk and keep aside to soak for about 30 min.
4. Cream softened butter and sugar in a bowl till light and creamy.
5. Add vanilla extract and soaked semolina, mix well.
6. Fold in the dry ingredients in batches and mix using a spatula.
7. Coat raisins in some flour and them to the batter. 8. Now, pour the batter in the lined tin and bake it at 180C (OTG mode: lower rod only) for 30-40 minutes or until a toothpick inserted at centre comes out clean.
