Diwali Semolina and Milk Pudding Breakfast Cake with Crushed Almonds

Name: Diwali Semolina and Milk Pudding Breakfast Cake with Crushed Almonds
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: North Indian
Ingredients: ½ cup (120 ml) ghee, divided, divided (¼ cup for roasting semolina, ¼ cup for batter); 1¼ cups (200 g) fine semolina (sooji), uncooked; 1 can (14 oz) (395 ml) sweetened condensed milk; ¾ cup (180 ml) whole milk; ¼ cup (60 ml) plain full-fat yogurt; ¾ cup (100 g) raw almonds, roughly chopped, roughly chopped; 6 green cardamom pods, crushed lightly to release seeds; ¼ teaspoon (1½ g) fine sea salt; ¼ cup (35 g) sliced almonds (for topping), for garnish (optional)

From the MyKitchenBank Kitchen

A festive Indian breakfast cake that bridges pudding and cake—made with roasted semolina, creamy condensed milk, and ghee, baked until golden and custard-like in the center. Topped with crushed almonds and cardamom for a warming, fragrant treat perfect for Diwali mornings or any celebration breakfast.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 1 cake (8 squares)

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Steps

Before you start

Preheat your oven to 350°F (175°C)
Have all ingredients measured and ready—this batter comes together quickly
Toast the semolina gently in a dry pan for 2–3 minutes to enhance its nutty flavor (optional but recommended)
Use full-fat condensed milk for the best custard-like texture

1
Toast the semolina
- Heat ¼ cup (60 ml) ghee in a wide dry skillet over medium heat.
- When shimmering, add the semolina and stir constantly for 2–3 minutes until it turns light golden and smells nutty.
- Do not let it brown.
- Transfer to a large mixing bowl and set aside to cool slightly for 2 minutes.
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Ready when: Semolina is light golden and fragrant, not brown
Tip: Toasting deepens flavor and prevents raw, gritty texture; do not skip this step
2
Mix wet ingredients
- In the bowl with cooled semolina, whisk together the condensed milk, whole milk, yogurt, remaining ¼ cup (60 ml) ghee, crushed cardamom pods (with seeds), and salt.
- Whisk until smooth and well combined—no lumps of semolina should remain.
- Fold in the roughly chopped almonds gently.
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Ready when: Batter is smooth, creamy, and evenly mixed
Tip: Ensure ghee and condensed milk are well incorporated so the cake bakes evenly without pools of fat
3
Prepare the pan and preheatOven 350°F / 175°C
- Preheat your oven to 350°F (175°C).
- Lightly grease an 8×8-inch (20×20 cm) square baking pan with ghee or butter, or line it with parchment paper.
- Pour the batter into the pan and smooth the top with a spatula.
- Sprinkle the sliced almonds (if using) over the surface in an even layer.
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Ready when: Pan is ready and oven is fully preheated
Tip: Smooth topping helps the cake bake evenly; parchment makes removal easier
4
Bake until set and goldenOven 350°F / 175°C
- Bake in the preheated 350°F (175°C) oven for 32–35 minutes.
- The top should turn light golden-brown, and the cake should feel firm to the touch around the edges while still slightly soft in the center—like a warm custard.
- A toothpick inserted into the center may come out with a few moist crumbs; this is correct for a pudding-style cake.
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Ready when: Top is light golden-brown; edges feel firm but center is soft and custard-like
Tip: Do not overbake—the residual heat will continue cooking as it cools. A slightly underbaked center ensures a moist, pudding-like texture
5
Cool and serve
- Remove the cake from the oven and let it rest in the pan for 10 minutes.
- This allows the center to set slightly without becoming dry.
- Serve warm or at room temperature, cut into squares.
- The cake continues to firm up slightly as it cools.
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Ready when: Cake is cool enough to slice cleanly but still warm
Tip: A warm cake is most custardy; if fully cooled, it will firm up but remain moist

Good to know

Tips

Toasting semolina in ghee is the secret to authentic flavor and texture—it prevents any raw taste and creates depth
This cake is meant to be custard-like in the center, not fluffy or crumbly—embrace the moist, pudding-like quality as the desired result
Cardamom is intensely aromatic; if you prefer subtlety, start with 4 pods instead of 6, and add more next time if desired
For an even more festive garnish, top with a pinch of edible gold or silver leaf before serving

Storage & reheating

Store covered at room temperature for up to 2 days (the moist texture makes it less shelf-stable than a traditional cake). Refrigerate in an airtight container for up to 4 days; reheat gently in a 300°F (150°C) oven for 8–10 minutes or in the microwave for 30–40 seconds per square to restore warmth and moisture. Not recommended for freezing, as the pudding-like texture breaks down."

Substitutions

ghee, divided → unsalted butter. Use clarified butter or regular unsalted butter. The flavor will be slightly milder but the texture will be nearly identical.
raw almonds, roughly chopped → unsalted pistachios or cashews, roughly chopped. Maintains the festive, celebratory feel; reduce to 0.5 cup (70 g) for cashews as they are oilier and can overwhelm the semolina
green cardamom pods → ¼ teaspoon ground cardamom. Add to the wet mixture at the end; ground cardamom distributes more evenly and has a sharper flavor, so use slightly less
plain full-fat yogurt → sour cream or additional whole milk. Yogurt adds tang and slight acidity; sour cream provides the same, while extra milk creates a milder, sweeter cake