Discover the simple delight of Rava Cake, a beloved Indian dessert that is wonderfully moist, spongy, and incredibly easy to make. Also known as Suji Cake, this recipe uses semolina as its star ingredient, giving it a uniquely satisfying texture that pairs perfectly with a cup of chai. Unlike traditional cakes, this version is often eggless and requires no fancy equipment, making it a foolproof bake for beginners and a quick fix for anyone craving a homemade sweet snack.
- Ingredients:
- 1 cup fine Rava (Semolina)
- 1 cup plain yogurt (curd)
- 1 cup sugar
- 1/2 cup milk
- 1/2 cup cooking oil or melted ghee
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla essence or cardamom powder
- A pinch of salt
- Chopped nuts (cashews, almonds), saffron strands
Prepare and Rest the Batter:
In a large mixing bowl, combine the rava (semolina) and yogurt. Mix them well until no dry lumps remain. Gradually add the milk and mix again. The key to a perfect spongy texture is to let this mixture rest for at least 30 minutes. This crucial step allows the semolina to fully absorb the liquids, resulting in a fluffier, moister cake and preventing a gritty texture.
Preheat and Prepare:
While the batter is resting, preheat your oven to 180°C (350°F). Grease a loaf pan or a round cake tin with a little oil or butter, and line it with parchment paper for easy removal. This is also the time to prepare your steamer if you are using a pressure cooker or stovetop method.
Combine and Bake:
After the resting time, you will notice the batter has thickened. Now, add the sugar, oil (or ghee), baking powder, baking soda, vanilla essence, and a pinch of salt to the batter. Whisk everything together until the sugar is dissolved and the mixture is smooth and well-aerated. If using, fold in your chopped nuts or saffron. Pour the batter into the prepared cake tin and tap it gently to level the surface.
Bake to Perfection:
Place the tin in the preheated oven and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. If using a pressure cooker, remove the gasket and whistle, and bake on a low flame for about 45-50 minutes. Once baked, let the cake cool in the tin for 10-15 minutes before transferring it to a wire rack to cool completely.
