In a mixing bowl, beat the fresh curd till smooth and silky. Then add the powdered sugar and mix well with curd by beating slowly.
Then mix 1/2 cup oil to the mixing bowl and mix continuously to the batter.
Now mix the thin semolina with the ingredients of the mixing bowl. Fold nicely. Then add 1/4 cup milk and fold with the batter. Rest the cake batter with cover for 10 minutes.
Heat the rest 1/4 cup milk to whisk 2 table spoon coffee powder. Mix well and keep aside.
Take a kadhai, pour 1 cup of salt on inner base. Spread evenly. Cover and heat on medium flame.
Grease the baking bowl with oil or spread oiled baking sheet.
Now add the coffee with milk to the cake batter and mix well. Now add baking powder and baking soda and mix well.
Transfer the batter to greased cake tin and bit release the air bubbles.
Bake the cake in the kadhai for 30 to 40 minutes on low to medium flame. Check the cake with the help of a tooth prick. Switch off the flame and allow the cake to cool. Demold the cake after cooling and enjoy with each bite.
Thanks
