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Tuesday, September 28, 2010

Rava Cake - Eggless Semolina Cake

The first time I ate this was at a friend's place for brunch and I really loved the cake. My husband told me that this was a recipe made by his mom when he was growing up and he would love to eat this again. Later, when I was discussing this with my dad, he told me that he had eaten this cake as a child too. His grandmother used to make it and it brought back a lot of memories for him. Well, all this and the fact that the cake is absolutely delicious was just the motivation I needed to prepare this recipe. With the help of a recipe book called "Ruchira" and consulting my mom on the proportions and process, I made this cake for my husband's birthday this year. He enjoyed it thoroughly and I have made this cake a few times since then. It is an eggless recipe, so its perfect for those who don't eat eggs and would love to have a delicious cake to celebrate their special occasions.

1.5 cups fine rava or semolina
1 cup milk
1 cup sugar
1 cup yogurt
1/2 cup clarified butter/ghee
1/8 tsp cardamom powder
1/2 tsp baking soda
few strands of saffron (optional)
2-3 tbsp raisins (optional)
a pinch of salt

Beat the yogurt and sugar together till the sugar is dissolved. To this add the milk, salt, ghee, baking soda, rava and beat this together. Then fold in the raisins and saffron strands. Keep this mixture aside overnight or at least for 5-6 hours. Then preheat the oven and bake if for 20-30 mins at 350F. Use a knife or skewer and pierce the center of the cake with it. If it comes out clean then the cake is ready. The photos here are of two different cakes. One cake was prepared with saffron but without raisins. The other one was prepared without saffron and with raisins.

If the yogurt is slightly sour, it will enhance the overall flavor of the cake. You can add the saffron strands to a tsp of warm milk and stir them in the milk to release the golden color of the cake.


  1. hi! i would like to try this rawa cake but i am confused abt the semolina quantity... 1.5 cups???

  2. @anonymous - 1.5 cups is one and a half cups. hope you enjoy the cake!

  3. Pls, need to know if to leave the mixture overnight in the fridge? Tqvm.

  4. The mixture need not be left in the fridge. If it is left outside the yogurt culture will mix with the milk and will start the process of turning that milk into yogurt which helps in providing a slight tangy taste to the cake. However, if you feel it is too warm in the summer and do not want to take a chance of spoiling it by keeping it outside, refrigeration is also okay. Just keep it out for an hour or so before you bake so that it comes to room temperature before going into the oven. Hope that helps.

  5. pls say,how can i cook this cake in pressure cooker

  6. @anonymous - I will provide a method of cooking cakes in the pressure cooker soon. Thanks for your question.

  7. suggest me to process cooking in a pressure cooker....Babu

  8. I have tried this receipe and it came out really nice. The only suggestion that I have is not to add the baking soda at the time of mixing the batter. I f you do so, the cake will not rise properly. 10 minutes before baking is the perfect time

    1. Thanks for you suggestion. This cake is traditionally meant to be dense and hence the baking soda is added at the time of mixing the batter. However, you are right, for a fluffier texture, you can add it just before baking the cake. I will update the tips section to indicate this.

  9. Can I use coarse semolina instead of fine one?

  10. can i use coarse rava instead of fine one?

    1. Yes, you can. The texture will be coarser, but it shouldn't impact the taste. Make sure to let the batter soak for 6-7 hours or overnight, so that the semolina is soft.


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