Rava Cake Recipe

Rava cake, also known as Suji cake or Semolina cake, is a simple and delicious dessert made from semolina (rava/suji).

Here’s a basic recipe for making rava cake:

Ingredients:

• 1 cup rava (semolina/suji)
• 1/2 cup sugar
• 1/2 cup yogurt (curd)
• 1/4 cup milk
• 1/4 cup ghee (clarified butter) or oil
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract or cardamom powder (for flavor)
• A pinch of salt
• Chopped nuts and dried fruits (optional)
• 2-3 tablespoons desiccated coconut (optional)

Instructions:

1. Prepare the Batter:

• In a mixing bowl, combine the rava, sugar, and yogurt. Mix well until the sugar dissolves.
• Add the milk, ghee (or oil), and vanilla extract (or cardamom powder). Mix until you get a smooth batter.
• Let the batter rest for about 15-20 minutes. This allows the rava to absorb the moisture and swell.

2. Preheat the Oven:

• Preheat your oven to 180°C (350°F). If you’re using a stovetop, you can also bake this cake in a pressure cooker or a heavy-bottomed pan.

3. Add the Leavening Agents:

• After resting, add the baking powder, baking soda, and a pinch of salt to the batter. Mix gently but thoroughly.

4. Optional Add-ins:

• If you like, you can add chopped nuts, dried fruits, or desiccated coconut to the batter. Fold them in gently.

5. Prepare the Cake Tin:

• Grease a cake tin with some ghee or oil and dust it with a little rava or flour to prevent sticking. Pour the batter into the tin and spread it evenly.

6. Bake the Cake:

• Place the tin in the preheated oven and bake for about 30-35 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
• If using a stovetop, bake the cake on low heat with the lid on for about the same time, checking for doneness with a toothpick.

7. Cool and Serve:

• Once baked, remove the cake from the oven and let it cool in the tin for 10-15 minutes. Then, transfer it to a wire rack to cool completely.
• Slice the cake and serve it as a tea-time snack or dessert.

Tips:

• Texture: If the batter is too thick after resting, you can add a little more milk to adjust the consistency.
• Flavor Variations: You can add saffron strands soaked in warm milk or a few drops of rose water for a different flavor profile.
• Serving: This cake is delicious on its own but can be served with a dollop of whipped cream or a drizzle of honey for extra indulgence.