Rava cake is spongy and sweet. It is made with Rava, milk, and curd. Actually, Rava is the Hindi word for semolina. Semolina is the coarse, purified wheat middlings of durum wheat mainly that is used in making Indian delicacies like Upma, pasta, and couscous. Rava cake has a strong similarity to Basbousa. It is a native Egyptian and traditional middle eastern sweet cake that is mainly prepared from semolina and dry fruits. Moreover, Basbouse is given its sweet flavor after it is cooked with orange flower water, rose water, or simple sugar syrup, and typically cut into diamond shapes.
Health Benefits of Rava cake
Rava is rich in protein, fiber, and B vitamins and may support weight loss, heart health, and digestion. As this cake is healthy, anyone can eat it without worrying about their health. Apart from being healthy, it is tasty too, which is a plus point for this yummy cake. To all the cake lovers’ delight, this cake is a blessing in disguise. So, if you have someone in your family or friends who is a sweet tooth then, this is the best cake to surprise them with on their birthday or any other special occasion.
We suggest you try this recipe for the new year in hopes of starting it on a healthy note. This sweet Rava cake can be made more nutritious by replacing sugar with a healthy substitute like honey. Honey is one of the best natural sweeteners and people like its taste a lot. Try to add locally sourced honey if you can find one. There’s something about locally sourced honey that adds such a rich flavor to any recipe. Above all, it brings the whole recipe to another level of flavor. For every cup of white sugar in your recipe, try ¾ cup of honey. It’s equally sweet, with a bit of extra flavor.
So let’s get started and learn how to make this healthy yet yummy cake.
Rava Cake Recipe
- Rava- 1.5 cup (170 grams)
- Powdered sugar - 1 cup (150 grams)
- Ghee or butter- 1/2 cup (100 grams)
- Whisked Curd - 1/2 cup
- Milk- 1 cup
- Almonds - 15 to 20
- Raisins - 2 tablespoon
- Tutti Frutti - 2 to 3 tablespoon
- Green Cardamom - 4
- Baking Soda - 1/2 teaspoon
Method to prepare the batter for the cake
Step 1- Take a bowl and pour 100 grams ghee and add whisked curd ½ cup. Mix it well.
Step 2- After mixing it well, add 1 cup powdered sugar. You can add sugar according to your choice.
Note: You can also replace sugar with honey.
Step 3- Add 1.5 cup Rava. Rava should be fine so that it can be mixed easily in the mixture. Then, mix it well to avoid the formation of lumps.
Step 4- Now add some milk to the batter.
Step 5- Your mixture will be looking good now but wait for 15 minutes so that Rava can puff. You will notice that it has increased in quantity. That is totally normal.
Step 6- Then add 2 tbsp of raisins, tutti-fruity, and 5-6 almonds. Mix it well.
Step 7- Add cardamom powder and mix it well in the batter. This will give the cake a beautiful flavor.
Step 8- After that, take a container in which you are going to bake it, and grease the container with ghee.
Step 9- Then, place a butter paper in the container. Apply ghee above the paper too. You can avoid using butter paper if you don’t have it.
Step 10- Now add ½ tbsp of baking soda to the batter. Mix it properly.
Step 11- Before putting the batter in the container sprinkle some dry fruits in a container so that they are at the bottom.
Step 12- Stir the batter once more. Pour the batter into the cake container. If you love dry fruits you can add more to the top of the batter.
Pressure cooker method
Step 1- Firstly, heat the cooker on the stove. Pour salt directly into the cooker.
Step 2- Spread the salt evenly at the bottom. Put a stand over the salt. Do not put the batter directly on salt.
Step 3- Before putting the batter in the cooker heat it some time by covering the cooker with a lid.
Step 4- After a few minutes, open the lid and check the heat by taking your hand over the cooker. Turn the flame low. We have to bake the cake at a low flame.
Step 5- Place the cake container in the cooker. Close the cooker and do not put the pressure regulator. Let the cake bake.
After 40 minutes check your cake. If the corners of your cake are golden brown, your cake is ready. Also, you can take a knife to insert it into the cake and pull it out. If it comes out clean then the cake is ready.
Step 6- Let the cake cool down for some time. After that, we’ll take it out.
Step 7- After the cake cools down, scrape the corners of the cake. Place a plate above the container and turn the container upside down. Beat the container from above. You’ll notice that the cake has come out easily.
Step 1- Preheat the oven for ten minutes before using it.
Step 2- Check the oven and if it is ready you can put your cake in the oven at 180-degree celsius.
Step 3- Bake it for 25-30 minutes.
Check your cake after 25 – 30 minutes. For instance, if the corners of your cake are golden brown your cake is ready. Also, you can take a knife to insert the knife into the cake and pull it out. If it comes out clean then the cake is ready.
Step 4- Let the cake cool down for some time. After that, we’ll put it out.
Step 5- After the cake cools down, scrape the corners of the cake. Therefore, place a plate above the container and turn the container upside down. Finally, beat the container from above and it will come out easily.
Points to remember
- Ghee and curd should be at room temperature do not use them just after taking them out of the fridge.
- Make sure not to add all the milk at once. Slowly add the milk and if you find your mixture is thick then add some more milk. Above all, Rava absorbs milk and curd very fast.
- In the meantime, chop almonds and make a fine powder of cardamon.
- If your mixture is looking thick after adding dry fruits, you can add some milk.
- The consistency of the batter would be the same as white flour batter for making a cake.
- Whenever you make a cake in the cooker, always use salt. After using the salt, cool it and put it in a jar so that you can use it again for making a cake.
- The time when the cake will be ready depends upon the size and flame of the batter.
In addition, it also depends upon the kitchen temperature.
- The cooker and container both are hot so cover your hands properly before taking out the cake.
- The container should be oven friendly.
- The batter should not be too thick or thin.
- Add baking soda after measuring. Do not add too much baking soda.
- You can keep this cake for 15-20 days in the refrigerator.
In conclusion, I hope you really liked this recipe and don’t forget to share this recipe with your friends and family.