Rava cake recipe | Semolina cake recipe (Eggless & without Oven)

Rava cake| Suji/Sooji cake | Semolina cake recipe with step by step photos and a video. This semolina cake is simple and easy to make.

The texture of this rava cake is soft & moist. It tastes delicious and everyone at home loved this rava cake.

This rava cake recipe is eggless and is made without an oven. I baked this rava cake in Kadhai/Indian wok.

This is one of the best cake recipes that is shared on this website. Friends do give this rava cake recipe a try.

You may also like some other cake recipes made without oven:

1. Honey Cake
2. Black Forest cake

How to make rava cake with step by step photos

Make rava cake batter

1. In a mixing bowl take rava/ semolina, maida, sugar & curd/yogurt. Mix it well.
2. Add milk slowly in batches and mix. Make a smooth lump-free batter.

   

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3. Now add refined oil and mix.
4. Cover and keep it aside for 30 minutes.

   

Prepare the cake tin

1. Grease the cake tin with oil and dust it with flour.
2. Line it with butter paper/parchment paper.
3. Sprinkle some tutti frutti on the base. Keep it aside.

   

4. Also, take 2 tablespoon tutti frutti in a bowl and add 1 teaspoon of flour. Mix it and set it aside.

Prepare the oven set up

1. Heat a Kadhai/Heavy bottom vessel on medium flame. Keep a hot pot stand in the middle. Cover it with a lid. Preheat for 5 minutes.

   

Making the rava cake

1. After 30 minutes the rava/semolina will absorb the milk and batter will become thick.
2. Add vanilla essence, baking powder, and baking soda. Mix it gently.
3. Finally, add tutti frutti and mix.

   

4. Pour the batter in the cake tin and tap it twice to remove any air bubbles.
5. Sprinkle tutti frutti over it.

   

6. Open the lid of Kadhai.
7. Carefully place the cake tin over the stand.
8. Bake for 50 minutes on low flame.
9. After 50 minutes insert a skewer, if it comes out clean then cake is ready.
10. Let it cool down completely.
11. Keep the cake in the refrigerator for 1 or 2 hours.
12. Slice and enjoy it!

    

Tips to make a perfect rava cake

1. Use fine rava/semolina to make this cake. If you have a coarse variety then grind it in a mixer/grinder for 3 -4 pulse to make it fine.
2. Use thick curd/yogurt. It should be fresh and at room temperature.
3. You can replace milk with water but milk enhances the flavor of the rava cake.
4. After making the batter keep it aside for 30 minutes. The rava will absorb the milk.
5. The addition of tutti frutti makes the cake not only look beautiful but also adds crunch to the cake. You can replace it with any dry fruits of your choice. It is important to use either tutti frutti or dry fruits for making the rava cake. A plain rava cake doesn't taste good.
6. The oil that is used for making the cake should not have a strong smell. You can replace the oil with butter or ghee/clarified butter.
7. Once the rava cake is baked, let it cool down completely. Then wrap it in a cling wrap and keep it in the refrigerator for an hour. Slice it afterward. You will get perfect cake slices. This is the only additional step that makes this cake different from other cakes.
8. You can make this cake in the pressure cooker too.
9. You can bake the same cake in a preheated oven at 180 degrees Celsius for 30-35 minutes.
10. The color in the cake is due to the vanilla essence I used. Basically, the rava cake is white in color.

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Rava Cake recipe card

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Rava cake | Suji/Sooji cake | Semolina cake recipe (Eggless and without Oven)

Eggless rava cake recipe made without an oven.

Course Dessert

Cuisine Indian

Prep Time 40 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 7 inch, cake tin

Calories 242kcal

Author Preeti

Equipment

• Kadhai or Wok

Ingredients

• 1 cup rava/sooji/semolina a fine variety
• 4 tablespoon tutti frutti or any dry fruits
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup maida/all-purpose flour
• 1 teaspoon vanilla essence
• ¼ cup refined oil
• ½ cup sugar
• 1 cup milk
• ½ cup curd/yogurt thick

Instructions

Make rava cake batter:

• In a mixing bowl take rava/ semolina, maida, sugar & curd/yogurt. Mix it well.
• Add milk slowly in batches and mix. Make a smooth lump free batter.
• Now add refined oil and mix.
• Cover and keep it aside for 30 minutes.

Prepare the cake tin:

• Grease the cake tin with oil and dust it with flour.
• Line it with butter paper/parchment paper.
• Sprinkle some tutti frutti on the base. Keep it aside.
• Also, take 2 tablespoon tutti frutti in a bowl and add 1 teaspoon of flour. Mix it and set it aside.

Prepare the oven set up:

• Heat a Kadhai/Heavy bottom vessel on medium flame. Keep a hot pot stand in the middle. Cover it with a lid. Preheat for 5 minutes.

Making the rava cake:

• After 30 minutes the rava/semolina will absorb the milk and batter will become thick.
• Add vanilla essence, baking powder, and baking soda. Mix it gently.
• Finally, add tutti frutti and mix.
• Pour the batter in the cake tin and tap it twice to remove any air bubbles.
• Sprinkle tutti frutti over it.
• Open the lid of Kadhai.
• Carefully place the cake tin over the stand.
• Bake for 50 minutes on low flame.
• After 50 minutes insert a skewer, if it comes out clean then cake is ready.
• Let it cool down completely.
• Keep the cake in the refrigerator for 1 or 2 hours.
• Slice and enjoy!

Video

Notes

1. After keeping the rava cake batter aside for 25 minutes, prepare the oven set up.
2. Preheat the Kadhai on a medium flame for 5 minutes.
3. Bake the rava cake on low flame.
4. You can replace tutti frutti with any dry fruits of your choice.
5. Keep the prepared cake in the refrigerator for an hour before slicing it.
6. The color in the cake is due to vanilla essence.