Preheat the oven to 300 F and adjust the oven rack to center.
Take the rava/sooji in a mixer and grind it well into a fine powder.
Transfer the contents to a deep bowl and add oil.
Take the ripe mango, peel off the skin, and cut it into small pieces. Grind it well in a mixer with 1 cup of powdered sugar so that you get a smooth and yummy mango paste.
The mango paste is then added to the bowl of rava. Whisk the mixture well.
Add milk to the mixture and blend it well to get a smooth cake batter of a slightly thick consistency
Cover the batter and keep it aside for a minimum of 30 minutes.
Grease the cake tin/plate with oil and place the butter paper over it. You can grease the butter paper as well with a little ghee.
Add baking powder to the cake batter and mix it well.
Add ½ cup of milk as well and whisk the mixture well to get a thick flowing consistency.
Pour the prepared cake batter into the tin evenly. Tap the tin to release any air bubbles within the batter.
Sprinkle the chopped dry fruits all over the top (cashews, almonds, raisins, elaichi (cardamom pods etc.)
Place the tin in the oven and bake the cake for about 35-40 minutes. An alternate if you don’t have an oven at your disposal, is a kadhai or a cooker. The steps are as follows:
Take about 200 gms of salt in a kadhai/cooker and place a small rack or a stand over it.
Heat the contents covered in a medium flame for about 10-15 minutes.
Remove the lid and place the cake tin with the batter on the stand.
Close it with the lid and heat it for about 35-40 minutes.
We are basically creating the same heat as in the oven using a kadhai/cooker to bake the cake.
Remove the baked cake and insert a toothpick or a knife to check if it comes out clean. If it does, your cake is ready. If not, you can heat it again for another 5 to 10 minutes and remove the cake.
Cool it down completely, tilt the tin upside down onto another plate and remove the cake. Remove the butter paper from the top of the cake.