Ingredients:
- 1 cup (160g) semolina (rava/suji) (fine or medium)
- 1/2 cup (100g) sugar (adjust based on sweetness preference)
- 1/2 cup (120g) yogurt (or curd, for a soft texture)
- 1/2 cup (120ml) milk (or as needed for batter consistency)
- 1/4 cup (60ml) vegetable oil (or melted butter)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cardamom powder (for flavor, optional)
- 1/2 tsp vanilla extract
- 1/4 cup (40g) chopped nuts (cashews, almonds, or walnuts, optional)
- 1/4 cup (30g) grated coconut (optional)
- 1 tbsp lemon juice (optional, to balance flavors)
Instructions:
1. Prepare the Rava:
- In a dry pan, lightly roast the semolina (rava/suji) on low heat for 2-3 minutes until it becomes slightly aromatic and changes color. This step adds flavor and prevents the cake from becoming too dense. Make sure it doesn’t brown. Once done, set it aside to cool.
2. Mix Wet Ingredients:
- In a large mixing bowl, whisk together the yogurt, sugar, and oil (or melted butter) until smooth.
- Add the vanilla extract and lemon juice (if using) and mix well.
3. Combine Dry Ingredients:
- In a separate bowl, sift together the baking powder, baking soda, and cardamom powder (if using). Add this mixture to the wet ingredients and stir until combined.
4. Add Semolina:
- Gradually add the roasted semolina (rava) to the wet ingredients, mixing well to avoid lumps. If the batter is too thick, add milk a little at a time until you get a smooth, cake-like batter (it should be of pouring consistency but not too runny).
5. Add Nuts and Coconut (Optional):
- Fold in the chopped nuts and grated coconut (if using) for added texture and flavor. These ingredients are optional, but they really elevate the cake.
6. Preheat the Oven:
- Preheat your oven to 180°C (350°F). Grease and line a 7-inch round or square cake pan with parchment paper or a light coating of oil.
7. Pour and Bake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake will be golden brown on top and will have risen nicely.
8. Cool and Serve:
- Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice the cake once it’s completely cooled. You can enjoy it as is or dust with powdered sugar, top with whipped cream, or even serve it with a drizzle of chocolate sauce for extra flavor.
Tips & Tricks:
1. Consistency of Batter:
o The consistency of the batter is important for a soft cake. If it’s too thick, add a little more milk; if it’s too thin, add a bit more rava. Aim for a smooth, thick batter that easily drops from a spoon.
2. Nuts & Dried Fruit:
o You can mix in some dried fruits like raisins, dates, or apricots for extra flavor. Feel free to experiment with the nuts and dried fruits based on what you have on hand.
3. Flavor Additions:
o If you like a spiced flavor, cardamom powder is perfect. You could also add a pinch of cinnamon or nutmeg for a more aromatic cake.
4. Make It Vegan:
o You can make this cake vegan by using plant-based yogurt and non-dairy milk (like almond or soy milk). Substitute the oil for melted coconut oil for a richer flavor.
5. Sugar Substitutes:
o If you’re looking for a healthier alternative, you can replace sugar with honey, maple syrup, or stevia (adjust to taste).
6. Storing the Cake:
o This cake stays fresh for about 2-3 days at room temperature if stored in an airtight container. It can also be refrigerated for up to 1 week.
Serving Suggestions:
- Serve with tea: This cake is a perfect accompaniment to a cup of chai or coffee.
- Top with fruits: Serve it with fresh fruit or a drizzle of strawberry syrup or mango puree for added sweetness.
- Ice cream: For an indulgent treat, serve with a scoop of vanilla or coconut ice cream.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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