Discover the magic of this traditional Indian semolina cake, made without eggs and baked on the stovetop. This unique cake combines the nutty flavor of rava (semolina) with the sweetness of tutti frutti, creating a delightful treat perfect for festivals or everyday indulgence.
Ingredients
For the Cake Base
- 2 cups (320g) fine rava/semolina/suji
- ½ cup (120ml) vegetable oil
- ½ cup (120g) plain yogurt/curd
- 1 cup (200g) granulated sugar
- 1¼ cups (300ml) milk, plus ¼ cup (60ml) extra
- ¼ teaspoon (1.5g) salt
- ¾ teaspoon (3g) baking powder
- ¼ teaspoon (1g) baking soda
- ½ teaspoon (2g) cardamom powder
For Decoration
- ¼ cup (40g) red tutti frutti
- ¼ cup (40g) yellow tutti frutti
- Extra tutti frutti for topping
Step-by-Step Instructions
1. Prepare the Rava
- Grind 2 cups rava in a mixer grinder until fine
- Set aside ground rava
2. Make the Batter
- In a large bowl, combine oil, curd, and sugar
- Whisk until sugar dissolves completely
- Add 1 cup milk and mix well
- Add ground rava and salt
- Mix thoroughly
- Cover and rest for 10 minutes
3. Prepare the Pan
- Grease a deep saucepan with oil
- Line with baking paper
- Prepare dough for sealing pan lid (if needed)
4. Final Batter
- After resting, mix batter well
- Add baking powder, baking soda, cardamom powder
- Stir in remaining ¼ cup milk
- Fold in tutti frutti
- Pour into prepared pan
- Sprinkle extra tutti frutti on top
5. Cooking Process
- Place pan on low heat
- Cover with lid, seal edges if necessary
- Cook for 60 minutes
- Test with skewer for doneness
- Cool before unmolding
Time and Nutritional Information
Preparation Time:
- Prep: 20 minutes
- Rest: 10 minutes
- Cook: 60 minutes
- Total: 1 hour 30 minutes
Nutritional Information (per slice, serves 12):
- Calories: 285
- Fat: 11g
- Carbohydrates: 43g
- Protein: 5g
- Fiber: 1g
- Sugar: 25g
- Sodium: 120mg
Pro Tips and Tricks
- Perfect Rava Selection
- Use fine rava for best texture
- Fresh rava ensures no rancid taste
- Grind to powder for smoother cake
- Batter Consistency
- Maintain medium-thick consistency
- Rest batter properly for moisture absorption
- Don’t overmix after adding leavening agents
- Cooking Control
- Maintain consistent low heat
- Never open lid while cooking
- Use heavy-bottomed pan
Variations and Substitutions
- Flavoring Options
- Replace cardamom with vanilla extract
- Add saffron for royal touch
- Include nuts instead of tutti frutti
- Milk Alternatives
- Use almond milk for vegan version
- Coconut milk for tropical flavor
- Add rose water for festive touch
- Decoration Ideas
- Use dried fruits instead of tutti frutti
- Add chocolate chips
- Sprinkle powdered sugar on top
Common FAQs
Q: Why did my cake turn dense?
A: Ensure proper resting time and don’t overmix after adding leavening agents.
Q: Can I bake this in an oven?
A: Yes, bake at 180°C (350°F) for 45 minutes.
Q: Why is resting the batter important?
A: It allows rava to absorb liquid and swell, ensuring proper texture.
Q: How do I know when the cake is done?
A: Skewer inserted in center should come out clean.
Storage and Make-Ahead Tips
Storage Instructions
- Store at room temperature for 2 days
- Refrigerate up to 5 days
- Keep in airtight container
- Avoid refrigeration if possible
Make-Ahead Tips
- Grind rava in advance
- Prepare pan ahead
- Mix dry ingredients separately
- Don’t add leavening agents until ready to cook
This traditional Indian Rava Cake offers a unique take on conventional cakes, proving that you don’t need an oven to create something spectacular. The combination of semolina, cardamom, and tutti frutti creates a distinctly Indian flavor profile that’s both nostalgic and delicious. Perfect for those without an oven or anyone looking to try something different, this cake delivers both on taste and texture while celebrating the ingenuity of Indian cooking methods.
