Rava /Semolina Cake

Rava Cake is a delicious fusion of Indiana flavour in Arab recipes.
Semolina or Rava was always used in Indian cooking, especially in deserts like halwa and sweet snacks.Here today I'm going to share very easy and basic recipe of  Eggless Rawa Cake.
Eggless Cake has pure Indian flavours and a beautiful grainy and dense texture. With a hint of  Cocoa powder and lovely flavour of ghee, this cake is best had by itself, without any need for frosting

5 Cups fine Semolina or Suji Rava
1 Cup milk
1 Cup Sugar
1 Cup Beaten Curd
1/2 Cup Ghee
1/2 tsp Baking soda
1 tsp Cocoa Powder (can use Vanilla essence also)


Soak the semolina in warm milk for at least 20-30 minutes.

Beat the Curd with the Sugar, till the sugar dissolves

Add the baking soda, ghee and the soaked semolina, along with Cocoa Powder and beat till smooth.

Pour the mixture into the baking tin with ghee and dust with some fine rava or flour.

Pour the mixture into the baking tin. Tap to settle the batter. Make sure the batter fill only 3/4 th of the baking tin, to make space for the cake to rise.

Cover the tin with an aluminium foil. Pierce the top with a knife for steam to pass.

Carefully place the tin over the pressure cooker stand.

Cover the lid of the pressure cooker without the whistle.

Steam on a medium to low heat for 15-20 mins.

Let it stand for 5 min further and then remove the tin.

Allow to cool for 30 minutes before de-moulding.

For a fluffy cake, make sure you use fine semolina and soak in warm water.

Once baking soda is added to the batter, immediately begin the steaming process. This will make the most of the activated from any water spilling during the steaming process but can be avoided.

Rava /Semolina Cake Rava /Semolina Cake Reviewed by Tabu Hussain on May 12, 2015 Rating: 5
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