Rava Cake | Suji Ka Cake
This suji cake, devoid of eggs, presents a straightforward and delightful recipe. It's a one-bowl wonder crafted from semolina, coconut, milk, and aromatic flavorings.
Ingredients
- ½ cup rava fine and unroasted, (small sooji or cream of wheat or fine semolina) – 95 grams
- 1.5 cups fresh grated coconut tightly packed – 120 grams
- ½ cup sweetened condensed milk
- ½ cup whole milk
- 1 tablespoon rose water – can add ½ teaspoon cardamom powder or 1 teaspoon vanilla extract
- 3 tablespoons Ghee or butter or oil
- ½ teaspoon baking powder – levelled
Instructions
Making Batter
- In a grinder jar, take fresh grated coconut.
- Pulse or grind till the coconut becomes fine in texture. Do not add water while grinding. Keep aside.
- In a mixing bowl, add fine rava, condensed milk, milk, rose water and the ground coconut.
- Mix very well. The sweetness is right and perfect with the amount of condensed milk added. Do check the taste and if you want some more sweetness, you can add a few tablespoons of sugar and mix again.
- Instead of rose water, you can also add cardamom powder or vanilla extract.
- Cover the pan with a lid and refrigerate for minimum of 1 to 2 hours or overnight or for 7 to 8 hours.
- Before you bake rava cake, let the batter come to room temperature. Also preheat oven at 180 degrees Celsius/356 degrees Fahrenheit with both the top and bottom heating elements on.
- Line a cake tin with parchment paper or butter paper. You can also grease the tin with oil, butter or ghee.
- After the batter comes to room temperature, add ghee. You can also use butter or coconut oil or any neutral flavored oil.
- Mix very well so that the ghee is evenly mixed with the batter.
- Then sprinkle baking powder all over the batter. Mix again very well.
Baking Rava Cake
- Pour the batter in the pan. Gently shake to even the batter in the pan.
- Keep in the preheated oven and bake for 35 to 45 minutes at 180 degrees Celsius/356 degrees Fahrenheit. As temperatures vary from oven to oven, do keep a check. It can also take 30 to 40 minutes. Do note that not to over bake this rava cake.
- Remove and check with a tooth pick or a bamboo skewer. It should come out clean without any batter particles sticking on it.
- Keep the pan on a wired rack for the cake to cool down.
- Once the cake cools down, then gently remove it from the pan on a chopping board. Slice the cake and then serve.
- You can refrigerate the leftovers. The rava cake will become dense once refrigerated. So just warm them in the oven or microwave oven and then serve.
- Serve suji ka cake plain as sweet snack or a dessert or as a tea time snack.
Nutrition
Calories: 187kcalCarbohydrates: 19gProtein: 3gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 30mgPotassium: 168mgFiber: 2gSugar: 11gVitamin A: 67IUVitamin C: 1mgCalcium: 77mgIron: 1mg
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