Choose fine semolina
or suji
for a more velvety cake texture.
To soften suji
soak it in milk or yogurt for half an hour.
To keep the cake moist and tender
use oil.
Gently fold in the ingredients to prevent overmixing
which might result in a thick cake.
To avoid dryness
check the cake early and remove it once a toothpick comes out clean.