Rava cake | Suji/Sooji cake | Semolina cake recipe (Eggless and without Oven)
Eggless rava cake recipe made without an oven.
inch, cake tin
Kadhai or Wok
a fine variety
or any dry fruits
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 tbsp tutti frutti in a bowl and add 1 tsp 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!
After keeping the rava cake batter aside for 25 minutes, prepare the oven set up.
Preheat the Kadhai on a medium flame for 5 minutes.
Bake the rava cake on low flame.
You can replace tutti frutti with any dry fruits of your choice.
Keep the prepared cake in the refrigerator for an hour before slicing it.
The color in the cake is due to vanilla essence.