Eggless Sooji Cake

 Ingredients: 

• 1.5 cup sooji 
• 1 cup softened butter 
• ¾ cup condensed milk 
• ½ tsp vanilla essence 
• 1/3 cup milk 
• 1 tsp baking powder 
• ½ tsp baking soda 
• 2-3 tsp tutti fruiti (optional) 

Method: 

1. Take a large mixing bowl, add the sooji to it, now add the softened butter and mix well. 
2. Next, add the condensed milk and vanilla essence and mix everything. Take care that no lumps remain. The consistency needs to be ribbon-like, if the sooji batter feels very thick, add some milk and loosen it slightly. 
3. Add the baking soda and baking powder to it. And mix it well. 
4. Grease a baking dish with butter and pour the cake batter in it. Gently tap the base to release any bubbles formed. Top it with tutti-fruity if you like. 
5. Place the pressure cooker on low flame, and add 1 cup of water to it. Place a metal rack inside it. Gently put the baking dish with the batter inside the cooker on the rack. 
6. Remove the rubber and whistle of the lid of the pressure cooker, and shut the pressure cooker. 
7. Cook the cake in the pressure cooker for about 25 minutes. After about 25 minutes, check if the cake is fully baked, by poking a toothpick in the centre of the cake. If it comes out dry, it means the cake is perfectly cooked. If it is wet, shut the lid and cook it for some more time.
8. Remove from the cooker and let it cool, run a knife around the edge to loosen the cake. Remove the cake once cooled. Cut into slices and enjoy.                                                                                                       
   

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