Prepare a 6” round cake pan by greasing with oil and place a piece of baking paper at the bottom of the pan.

Blitz 225g of suji in a food processor until a coarse powder forms (read note). Then measure 1 cup of suji out of it, and shift to a bowl. 

Blitz 200g rock sugar to powder in the food processor, now measure ½ cup + 2tbsp mishri powder out of it, keep aside.

Make a puree of the strawberries by using the food processor, keep aside.

In a bowl whisk yogurt, add mishri powder, and oil. Mix well, in this add the suji flour in 2-3 batches, and keep whisking.

To this batter add ¼ cup milk next, whisk well, and keep aside covered for 30 minutes.

Preheat oven to 180 degrees C.

Cut 6-7 strawberries into halves lengthwise mix with 1 tbsp of rock sugar

After 30 minutes, add the strawberry puree, vanilla extract, baking powder, baking soda, and 2 tbsp of milk to the suji batter. Whisk well until a lump-free batter forms. Add in 3 tbsp of chocolate chips, fold gently.

Transfer the batter into the prepared pan. Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles.  

Spread the strawberries (add the strawberry pieces only, no need to add the sugar juice that would come out from the strawberries during the marination) on top. Sprinkle some chocolate chips on top as well.

Bake for 45 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.

Cool the cake in the pan for 15 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until cool completely.

When cooled slice, serve, and enjoy!