Simple yet delicious, this Rava Cake recipe from Sunita Harisinghani is perfect for the weekend.
Eggless Rava Cake
- 1 cup fine rava or semolina
- ½ cup warm milk
- ½ cup oil
- ¾ cup sugar
- ½ cup curd
- ½ tsp green elaichi or cardamom powder
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp chopped nuts of choice, like almonds, cashews or pistachios
- 2 drops vanilla essence
- A pinch of salt
- Butter or ghee for buttering the pan
- Baking paper
- Combine the oil, sugar and curd in a blender and blend well.
Pour this mixture into a bowl.
- Sieve the rava, baking powder and baking soda using a strainer or channi
Add it to the oil, sugar and curd mixture and stir well.
The consistency of the batter should be nice and flowing, not very runny though.
Adjust the consistency of the mixture by adding milk.
Rest the mixture for 30 minutes.
Add the cardamom powder, vanilla essence and salt to the mixture and mix.
Butter a pan which can be easily placed inside your pressure cooker, with butter or ghee and line it with butter paper.
Pour the cake batter into the pan.
Make sure to fill the pan only half or three-quarters.
Don’t fill it to the brim because the cake needs room to rise.
Garnish with chopped nuts of your choice.
- In a pressure cooker, sprinkle salt on the base, and place a stand on which the pan will be placed.
Preheat the cooker for 5 to 10 minutes.
Place the cake pan inside the cooker on the stand.
Close the lid of the cooker, without the gasket and whistle.
Let it bake for about 30 to 40 minutes over low heat.
After 30 minutes, open the lid, and insert a fork into the cake to check if it is done.
If the fork doesn’t come out clean, let it bake for another 5-7 minutes.
If the fork comes out clean, the cake is ready.
Let the cake cool for 30 minutes. Enjoy with a cup of warm coffee during tea time.
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