Steamed Mango Semolina Cakes

Gitadini Idlito Mango Semolina Cake

These exquisite mini cakes are made with the GitaDini Idlito silicone kitchen molds. The popular Indian Mango Sheera aka Sooji Halwa (semolina pudding) and the Instant Rava Idli (steamed savory semolina cakes) were the inspiration behind this recipe.

These cardamom-scented Mango Semolina Cakes are eggless, oil free, not too sweet, healthy treats that are great for breakfast with some maple syrup drizzled on top or can also be turned into an elegant dessert topped with whipped cream and crushed pistachios and rose petals.

For this quick and easy recipe we’re using the dainty, green leaf-shaped molds but you can use any other colors and shapes that they also come in, like the red hearts, orange half-moons and pink flowers. They are specially designed to be flexible and smooth for easy food removal, yet sturdy enough to stand on any surface and firm enough to be picked up by the handles. Apart from steaming, these unique and multipurpose molds can also be used for chilling, freezing and baking!

Steamed Mango Semolina Cakes

Cuisine: IndianDifficulty: Medium


Prep time


Cooking time


Resting Time




  • For the batter:
  • 1 tbsp melted ghee + 1 tsp for greasing

  • ¾  cup fine semolina (sooji/ rava)

  • ¼  cup sugar

  • ¼  tsp salt

  • ¼  tsp ground green cardamom

  • ¼  cup Greek yogurt

  • ¾  cup pureed mango (or any other fruit like strawberries or pineapple)

  • ¼  cup water

  • ¼  tsp baking soda

  • Optional, for serving:
  • Maple syrup

  • Whipped cream

  • Toasted sliced or slivered almonds

  • Chopped pistachios

  • Crushed rose petals


  • Heat a nonstick pan over medium low heat. Add 1 tbsp of ghee and roast the semolina for about 4-5 minutes,  till it changes color. Take the pan off the heat and let it cool for about 10-15 minutes.
  • Transfer the cooled, roasted semolina to a medium bowl and add in the rest of the ingredients for the batter, except the baking soda.
  • Using a spatula or a whisk, combine well till it turns into a smooth batter with flowy consistency that can coat the back of a spoon and drips off in a thin stream. Set it aside for 15 minutes.
  • In the  meantime, bring 1 cup of water to a boil in a large pot with a lid that can fit the Idlito molds.
  • Also, grease the Idlito molds with the remaining 1 tsp of melted ghee.
  • When the water starts to boil, add baking soda to the batter and fold to combine well.
  • Spoon the batter into the molds.
  • Transfer the mold with the batter to the pot and cover with the lid. Steam for 10-15 minutes, till a toothpick inserted comes out clean.
  • Carefully, take the mold out of the steamer pot and let it cool for 5 minutes.
  • Gently pop the cakes out of the mold and transfer to a serving platter.
  • Serve warm for breakfast with maple syrup drizzled on top along with a sprinkling of toasted almond slices.
  • Serve at room temperature with whipped cream on top and a sprinkling of chopped pistachios and crushed rose petals for an elegant dessert.

Watch the recipe video on our Instagram page!

This lovely recipe has been created by Vasanti, creator of the Indian food blog Signature Concoctions. On her blog she shares a modern take on Indian cuisine that is cooked at home for family and friends, using new techniques and fresh ingredients, while staying true to its authenticity.

Find more delicious recipes in her new cook book!

You can also follow Vasanti on

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