What is fine semolina?
This cake uses fine semolina that is also called “baarik” Rava. I only had the regular semolina so I chose to grind it into a fine powder. I do however like to grind it anyway even if I am using fine semolina/rava.
What is the exact quantity of milk for this recipe?
The minimum amount of milk is 240-250 ml that you need. But depending on your rava, weather & other ingredients sometimes you need more milk for adjusting consistency and that can vary every time. I have a Reel on Instagram that will help you with the visual of the consistency of the batter.
Can I add any other flavours to it?
Yes, you may add cardamom, vanilla etc. according to your preference.
Are there any substitutes for any ingredients?
I would not suggest substituting any ingredient.
What is the shelf life of this cake?
It can last for 2-3 days inside an airtight container at room temperature.
Eggless Rava Cake (eggless Iyengar bakery style cake)
Dry:
- 150 g fine semolina (rava)
- 120 g sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 30 g cornstarch/cornflour
- 80 g all purpose flour/maida
Wet:
- 80 ml ghee
- 250 ml milk (1-2 tbsp more if the batter is too thick)
- 1/4 tsp edible rose extract (adjust according to preference)
Add on elements: dried desiccated coconut, chopped nuts etc.
PLEASE READ QUESTIONS ABOVE FOR BEST RESULTS
- Preheat oven to 180 C. Grease and line a 7 inch loaf pan.
- In a mixer/grinder jar add the all the dry ingredients and blitz till it becomes a fine smooth powder. You shouldn’t be able to see the rava in the mixture, it needs to be ground very finely, mix to combine.
- In a separate bowl, combine milk, ghee, and rose extract if using and mix to combine.
- Add the dry ingredients to the wet ingredients and gently stir till the mixture is homogenous.
- At this stage you can add desiccated coconut or chopped nuts (they have to be chopped into really tiny pieces or they will sink.) Mix gently only until combined.
- Pour this mixture into the prepared pan & bake for around 40-45 minutes. A toothpick inserted into the center of the cake will come out clean.
- Once the cake is out of the oven, while it is still hot, cover the pan with foil to seal in the steam & make the cake extra moist. Let the cake cool completely like this.
Bakesalotlady™ 