Take a large mixer jar, add semolina and sugar grind for 30-40 seconds.
Now add butter or oil (add a pinch of salt if you are using oil), add 1/2 cup milk and curd.
Churn in a mixer for about 30 - 40 seconds.
Cover the jar and let it rest for about 30 minutes.
Now add essence and cardamom powder and mix well
Keep 2 tbsp tuti fruity aside and mix the rest to the cake mixture.
Similarly, keep 1 tbsp almonds aside and mix the rest to the cake mixture.
Preheat the oven at 180*c for 10 minute.
Grease the cake tin with butter and dust it with wheat flour properly; otherwise the cake will not come out of the mould.
Now add Eno fruit salt on the batter, pour 2 tbsp of milk on Eno to activate the Eno, mix the batter well for 3-4 seconds.
Immediately pour the batter Into the greased cake tin, Decorate with tuti fruity and almonds and bake in hot oven on centre rack for 20 minute with both rods on, after 20 minutes switch off the upper rod and continue to bake the cake for 20 more minutes.
After 20 minutes check the cake with a toothpick by pricking it in the middle, if the toothpick comes out clean then the cake is done, otherwise cook the cake for another 5 minutes.
Remove the cake from oven and keep aside for 10 minutes.
Now unmold the cake, cover with wet cloth for 15 minutes.
Cut the cake and serve
