Eggless Rava Cake is one of those eggless cake recipe that is just perfect for every beginner baker to start baking with as it is very simple to prepare using minimal ingredients from the pantry.
This Sooji ka Cake is Eggless, has no Maida in it, No Oil and No Butter. Can you believe that? Plus you do not need any specific set of measuring cups or spoons you can use any small bowl from your kitchen..
What is Rava Cake?
Popularly known as Semolina or Sooji or Suji, Rava is basically dried wheat durum made by grinding husked wheat and is predominantly used in Indian cuisine. So Rava Cake is nothing but a cake made using Rava or Semolina as the primary ingredient.
There are many variations to this Rava Cake. Certain recipes are inspired by the Mediterranean Basbousa and certain by our Goan Baath Cake.
But this version of our Indian Suji ka Cake is a very basic cake recipe that doesn't fall in either of these category as we are neither using a sugar syrup to soak the cake like a Basbousa nor are we resting it overnight like the Goan Baath Cake.
It is a very basic cake recipe made with no eggs, butter, oil, maida or whole wheat flour. Uses simple pantry ingredients and tools; so apt for your evening cuppa.
Ingredients needed:
- Rava: Also known as semolina. Use the fine variety ones and not the coarse ones.
- Clarified Butter or Ghee: The recipe calls for just a little. You can substitute it with butter or oil.
Step by Step Tutorial
- In a mixer grind together the milk, sugar and ghee that is clarified butter to a fine paste (image 1).
- Transfer it to a mixing bowl and add the yogurt and vanilla (image 2). Mix with a whisk.
- Finally fold in the rava and baking soda and mix everything until you get a smooth cake batter like consistency (image 3). Try to remove as much lumps as you can.
- Transfer the batter to an 8 inch cake pan and bake in a preheated oven of 180°C for 40-50 mins or until a skewer inserted in the centre comes out clean (image 4).
- Let it sit in the cake pan for another 5 mins and then invert on to a wire rack to cool completely.
Air Fryer Rava Cake:
- Preheat the air fryer at 180°C for 5 mins.
- Halve the recipe and follow the steps above to form the cake batter like consistency.
- Then transfer the batter to a 6 inch cake pan that has been buttered, floured and pre-lined with a parchment paper.
- Bake it in the air fryer for 25-35 mins or until a skewer inserted in the centre comes out clean.
How to bake Sooji Cake in Pressure Cooker.
- Start by preheating the pressure cooker. Add salt to the base and place a wire rack.
- Halve the recipe and prepare the cake batter.
- Transfer it to a prepared 6 inch cake pan that would fit inside the pressure cooker.
- Remove the gasket from the lid and also the whistle. Then close the pressure cooker and cook for 45 to 50 mins on a medium flame or until a skewer inserted in the centre comes out clean.
Storage Instructions:
Once the cake is cooled completely store it in an air tight container at room temperature for 3 days or in the refrigerator for 5 days.
Variations:
I have already shared chocolate rava cake and coconut rava cake (my personal favourite) on the blog before.
Other than that you can try:
- Mango Rava Cake: Add some mango puree to the base recipe to make mango flavour.
- Cardamom: Add cardamom powder to the base recipe.
- Saffron: Instead of plain milk use saffron infused milk.
- Kesar Elaichi: Use cardamom powder and saffron infused milk to the base recipe.
- Nuts: Use about 1/4 to 1/2 cup of powdered nuts to the base recipe. And sprinkle slivered nuts on top before baking.
- Fresh Juice Syrup: Once the cake is baked poke some holes on top and add fresh lemon syrup or orange syrup to flavour the cake.
- Any kind of add-ons like Tutti Fruti, Chocolate chips, chopped nuts etc can be added to the cake batter.
Whatever flavour option you try do remember that this cake does not have any flour in it so this will be a dense and moist cake unlike a regular pound cake or vanilla cake.
This Iyengar Bakery Rava Cake has an unique taste to itself.
Baker's Tips:
- You do not have to depend on measuring cups or scales for this recipe. Use any katori or small bowl to measure the ingredients. But do remember to use the same bowl for measuring all the ingredients.
- Always preheat your baking equipment, line your cake pan, use room temperature ingredients while baking.
- Do not overmix the batter. Just mix till the ingredients are combined.
Recipe FAQ's
Use fine variety rava of any brand. Do not use coarse or roasted rava.
No you don't. Simply prepare the batter, transfer it to cake pan and bake as instructed in the recipe card.
If baking in cooker or kadai then definitely yes. For other modes make sure to use a vessel that is compatible with the equipment of choice.
Related Recipes:
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Eggless Rava Cake/ Suji Cake/ Sooji Cake
Ingredients
- 1 cup (250 ml) Milk
- 1.5 cups (300 gms) Sugar
- 1.5 tbsp (25 gms) Ghee
- 1 cup Yogurt or Curd
- 1 tsp Vanilla Essence
- 2 cups (320 gms) Semolina/Suji/Rava
- 1 tsp Baking soda
Instructions
- Start by preheating the oven to 180°C.
- In a mixer, combine together milk, sugar and ghee and blend until smooth.
- Transfer it to a bowl and add curd and vanilla essence. Mix well. Add in rava baking soda. Combine everything to a smooth cake batter like consistency.
- Transfer into the prepared cake tin and bake in the preheated oven for 40 to 50 mins or until a skewer inserted in the centre comes out clean.
- Once baked let the cake sit in the pan for another 5 mins then loosen the sides of the cake and invert onto a wire rack to cool completely before slicing and serving.
Video
Notes
- You do not have to depend on measuring cups or scales for this recipe. Use any katori or small bowl to measure the ingredients. But do remember to use the same bowl for measuring all the ingredients.
- Always preheat your baking equipment, line your cake pan, use room temperature ingredients while baking.
- Do not overmix the batter. Just mix till the ingredients are combined.
- This cake turns out to be dense and moist. If you want to make it light then substitute 1/2 cup rava with 1/2 cup all purpose flour or maida.
- Preheat the air fryer at 180°C for 5 mins.
- Halve the recipe and follow the steps above to form the cake batter like consistency.
- Then transfer the batter to a 6 inch cake pan that has been buttered, floured and pre-lined with a parchment paper.
- Bake it in the air fryer for 25-35 mins or until a skewer inserted in the centre comes out clean.
- Start by preheating the pressure cooker. Add salt to the base and place a wire rack.
- Halve the recipe and prepare the cake batter.
- Transfer it to a prepared 6 inch cake pan that would fit inside the pressure cooker or kadai.
- Remove the gasket from the lid and also the whistle. Then close the pressure cooker and cook for 45 to 50 mins on a medium flame or until a skewer inserted in the centre comes out clean.
Nutrition
This recipe was originally published on April 30, 2015, modified on July 22, 2017 to add Youtube video and modified again on 10th November 2021 to add step by step collage images plus tutorial along with bakers tips and additional ways of cooking with new images.
Nivetha says
Hi I don’t have cake tin to try ! Can I use any stainless steel vessel to bake ?
sushma iyer says
If it is oven safe then yes you can use it
sonia says
Hello Sushma, the cake is looking delicious! Thanks for sharing the recipe!
Regards, mycreativeflavors.com
sushma iyer says
My pleasure Sonia.. glad to know you liked them.. thank you
Brijal says
Can I make this cake in oven?
sushma iyer says
yes you can at 180°C for 45 to 55 mins
Dipti says
Hello Ma'am,
Can you pls tell me what is the measure of the cup? Is it a cup of 250 ml?
sushma iyer says
Hi Dipti.. Yes it is 🙂
Natasha says
The rava cake turned to be superb I tried
sushma iyer says
That is amazing Natasha.. Glad you liked it 😀
Monica says
Can u tell us measure for 3 cups of rawa cake
sushma iyer says
Hi Monica..
Do you mean you want to make a small cake?? Or do you want to know how much gms does my 1 cup rawa is?? Sorry I am not able to understand your query.
Regards
Sushma
Neelina says
Hi, why didn't you use baking powder here? Any specific reason for not using it
sushma iyer says
HI Neelima..
In this recipe we have baking soda to react with the curd which would bring about the rise needed. If one has to use baking powder in a recipe then reduce the amount of curd in here and it would need some trials and errors. There is no rule as to whether we have to use both in any given recipe. All you need is to create the needed rise so anything can be used. These days people are also experimenting using ENO so no hard and fast rule.
Regards
Sushma
Ani says
Hi, Thank you for this recipe, i didn't have enough rava so i used 1 cup rava and 1 cup almond flour, and used just 1 cup of brown sugar, it was still very tasty.
sushma iyer says
Hi Ani.. So good to learn that the substitutions worked.. Thanks for sharing 🙂
Regards
Sushma
Sweta D says
Also, i do not have vanilla essence in my home . Is it ok if i skip it?
sushma iyer says
Hi Sweta.. yes you can skip.. Try using cardamom powder instead if you have it.. will taste good.
Regards
Sushma
Sweta D says
HI,
I have some riped bananas and i wanted to make a Ravva banana cake. I like your receipe. Could yyou tell me how many bananas can i add with this recipe of yours? It would be great help.
sushma iyer says
Hi Sweta.. I have never experimented with fruits in the cake.. So not sure but my assumption would be to reduce milk to 1/2 cup and add 2 bananas. This is just what I am thinking but since I have not tried personally I won't be able to give you a concrete reply. Sorry about that
Regards
Sushma
sushma iyer says
Hi Anusha..
I cannot express in words how much happier I am reading your comment.. Thank you for taking the time to try out the recipe and share your wonderful feedback with us. Appreciate it..
Birthday wishes to your Mom and hugs to the little one.. I too have a 4 yr old and recently we baked this same cake for my mother too.. May be I should upload it as a video on Youtube.. let us see..
And are you there on Instagram?? I would love to see the pictures on there. Here is the link: https://www.instagram.com/spicesandflavors/ If not you can also share on FB Page: https://www.facebook.com/spicesnflavors07/
Regards
Sushma
Anusha Krishnaprasad says
Sushma thanks a ton. Its my moms birthday on 7th May amd she had been wanting a homr made Rawa cake. So I wad browsing thr nrt todah for recipes amd came across yours. Wrote it in a book and Off I went to the kitchen alongwith my 3.5 years toddy and lo and behold what an AMAZING cake it turned out to BE. MY MOM LOVED!
THANKS A TON ONCE AGAIN! Would like to send you pictures of the cake. Do let me know how to share them..
Lots of Love,
Anusha.
Ruupa Raaman says
Hi, just want to confirm - No water in the cooker?
sushma iyer says
Hi Ruupa..
No water.. you can add salt if you like.. I have talked about it in the chocolate rava cake post: https://spicesnflavors.com/chocolate-rava-cake-cookerovenmicrowave/
Regards
Sushma
Neha Mishra says
Dear Sushma,
Hope you're well and safe. I wanted to drop a quick line to say thank you for this fantastic recipe! It was my brother's birthday yesterday and i baked this. It was the first ever cake I have and baked and i followed the recipe exactly and it turned out beautiful! soft, moist, tasty! Everyone loved it. I would have loved to share pictures but couldn't find you on instagram and can't post here.
sushma iyer says
Hi Neha..
Yay!!! I am so pleased to read your comment.. This made me smile.. Thanks for sharing dear.. So good to know that you guys had a good time on your brother's birthday..
For Instagram there is a direct link under the recipe card. If not my handle name is spicesandflavors or here is the direct link for you: https://www.instagram.com/spicesandflavors/ Would love to see the pictures..
Regards
Sushma
Sridevi Chandrasekar says
Hi. First of all tysm for the recipe. I made this cake and came out yummy..how long can it be stored? How to store it? Whether need to be refrigerated or to be stored at room temperature 🤔
TIA,
Sridevi
sushma iyer says
Hi Sridevi..
I am so pleased to learn that you liked the recipe. You can store it at room temperature for upto 3 days in an airtight container. Glad to know that you liked it. Thank you for sharing your feedback with us.. appreciate it..
Regards
Sushma
Tanvi saij says
Hello..I have madecthe cake..but somehow my cake is not binded good..scaterred like suji halwa..what can I do now for proper binding ti make cake pieces..plz guide me.TIA.
sushma iyer says
Hi Tanvi..
Did you bake till at the right temperature and time?? Now you cannot serve as cake pieces but you can add some whipped cream or ganache to it and make cake pops and serve. Hope this helps
Regards
Sushma
Indu says
Hi, Can I use roasted rava and Eno instead of baking soda? That's all I have in my pantry at this moment:)
sushma iyer says
Hi Indu.. I think it should work but roasted rava might change the colour of the crumb.
Kadambari Gonsalves says
Hi
Just wanted to know if I do not want to use curd what can I use ?plz reply
Thanks
sushma iyer says
Hi Kadambari.. since this is an eggless recipe you would need curd
Aarti says
The cake was not too soft.. Also the ghee flavor was less. Please share what could have been added
sushma iyer says
Hi Aarti..
The cake does not have APF at all so it is meant to be little dense.. you can add some APF/MAida to make it soft. Also it is a vanilla flavoured cake for more ghee you can add butter essence..
Regards
Sushma
Aarti says
Thank you. Any proportion for Maida and ghee?
sushma iyer says
Hi Aarti may be you can try by substituting 1/2 cup rava with 1/2 cup maida. And ghee increase to about 1/4 cup. This is just my assumptions and since I have not tried it personally yet I won't be able to give you a concrete amount.
Pradeep Naik says
Lovely recipe. I have tried it last week and making it every alternate day. Since we have gas stove, i find 20 mins is enough for baking i preheated. I have shared the recipe to almost 250 odd friends. And most of them are making cake at home during lockdown. My son Avadhuts birthday (11th April) was celebrated with cake of your recipe. Than you once again.
sushma iyer says
Hi Pradeep..
That is fantastic.. I am so pleased to read your comment.. so exciting... thank you so much for trying and also for spreading the word to your friends.. Belated wishes to your son.. he has the most wonderful name and parents.. <3 god bless him..
Regards
Sushma
Pradeep Naik says
🙏 Thank You.
Anjana says
Sont we have to put salt or sand while preheating the cooker
sushma iyer says
Hi Anjana..
You can if you want to 🙂
Disha says
Hey
Thanks for the quick and easy recipe.
Just following your steps while making the batter ... I have one query ..Does it will work without Baking powder? You asked only to add bai ng soda...no baking powder...
Pleas reply soon.
Thans,
Disha
sushma iyer says
Hi Disha..
Yes it does. Do not worry it will come out good 🙂 And I live in New Zealand so there is some time difference here.. Sorry about that
Regards
Sushma
Deepti Nambiar says
Hi, sushma,
Won't the cooker get spoilt if I preheat on high flame?
Also, can i steam the cake?
Thank you,
Deepti
sushma iyer says
Hi Deepti..
I keep this cooker only for baking.. There will definitely be some wear and tare.. You could preheat on med high flame if you like for a longer time.. Or else you can also make this in a kadai..
Meaning to try the steaming method too.. will try it soon and update here if it goes well 🙂
Regards
Sushma
Mini says
Can I cook in the oven
sushma iyer says
Yes you can.. 180°C for 60 mins 🙂
Prachi says
Can we add mango pulp?
sushma iyer says
Hi Prachi.. Yes definitely.. but will have to work out on how much you would add..
Shraddha Salvi says
Hi,
Can you please suggest if i try this recipe with bananas do i need to skip curd? How many bananas to use for this same proportion.
Thanks for the recipe
Regards,Shraddha
sushma iyer says
Hi Shraddha.. you would need curd.. I think 2 bananas would be sufficient..
anu says
Can you please suggest the method for baking this cake in the oven? Thanks
sushma iyer says
Hi Anu.. You can bake this in a preheated oven of 180°C for 45 to 55 mins.
Regards
Sushma
aarti says
hi
I saw your cake video. In that I saw white powder in the vessel in which you poured the whatever was mixed.So is it Maida you appiled to the vessel?
sushma iyer says
Yes butter and flour the baking pan aarti 🙂
Neelambari says
I tried this cake in a cooker today and it came out amazing. My family loved it. Thanks for sharing the recipe.
sushma iyer says
Hey Neelambari.. That is amazing. thank you for sharing your feedback with us.. appreciate it.. really means a lot 🙂
Regards
Sushma
Dr .Afshan Jafri says
I baked this cake today in the cooker for 45 minutes..it is so yummy .my son IPLs enjoying it a lot. Thanks for sharing this wonderful recipe! I wish I could post the picture of the cake but don’t know wher to post it.
sushma iyer says
Yay Afshan.. that sounds amazing.. thank you for sharing your amazing feedback with us.. appreciate it 🙂
vidya says
tried this cake..came out really good in first attempt..thanks for sharing
sushma iyer says
Yay!! That is awesome.. thank you for sharing your amazing feedback with us vidya.. appreciate it 🙂
alefia says
your eggless rawa cake was yummy but it did nit puff double but just very slight mean just 5 percent of actual increased but it was very spongy and very tasty so we ignored the rhe size ...
but pls we are looking for rawa cakr with egg pls can u gelp me
sushma iyer says
Hi alefia.. this is a soft and dense cake so you cannot expect it to rise much.. And I have never tried this cake with eggs so won't be able to guide you.. sorry
alefia says
please urgently can u let me know easiest way of making rawa cake with egg and with out maida and with out oil in cooker
sushma iyer says
Well I have never tried using eggs so won't be able to guide you on that.. and you can bake this is in a preheated oven of 180°C for 60 mins.
Sapna Mohan says
Should i put water in cookerwhile cooking
sushma iyer says
Hi Sapna.. no need to add water..
Pooja says
Hi dear..it looks so awesome . But you have not used BAKING POWDER in this recipe.. i am curious to know how it worked without it ..plz reply. Thanks..much lov
sushma iyer says
Hi Pooja.. basically you just need a leavening agent and an acidic agent to produce CO2 which is released as air.. so we have curd and baking soda to do the job here and hence there is no need for any other leavening agent.
Hope this helps
Thanks
Sushma
Sahaana shree says
Hi sushma sis.... I'm from India and I'm very fond of ur attitude towards all of the comments...... As I'm only 12.... I tried this... It came good and tasted yummy..... Thanks for this recipe.... My parents and my younger sis appreciated this.... One second tqsm mam....🤗
sushma iyer says
Hi Sahaana.. that is really sweet of you to start baking at such tender age.. I don't even remember what I was doing when I was 12 years of age.. hehe.. wish you many more successful baking journey in the future dear.. and thank you so much for taking the time out to try this recipe and share your wonderful feedback with us.. a great job done and dusted by you..
Regards
Sushma
Apoorva says
Hey, I'll definitely try this one. Just wanted to ask should we roast rava before adding it?
and ould feel your every emotion while writing.
sushma iyer says
Hi Apoorva..
Awww.. guess story of every girl.. haha..
And coming to your query.. no there is no need to roast the rava for this recipe..
Regards
Sushma
Anshu says
Hello mam,
Thanks for sharing such an easy to cook and yummy cake recepie. with easily available ingredients at home 😊.Its really very yummy. The cake was appreciated by everyone who's ever tasted it
sushma iyer says
Hi Anshu
That is so exciting to learn.. thanks a bunch for sharing your amazing feedback with us.. so glad to learn this..
Happy Baking
Sushma
Anveksha pandey says
I don't know why but my rava cake tastes weird it's not sweet I had put enough sugar shall I add sugar syrup or what shall I do with this cake please help
sushma iyer says
Hi Anveksha..
sorry for replying late.. This is a tea time cake so won't be as sweet as the regular frosted cakes.. You can either add sugar syrup or even spread some jam or even add whipped cream to accompany it..
Hope this helps
Regards
Sushma
Chenna says
Hi Sushma
Can we use steel cooker for this recipe? Is it ok to cook in it without any water or salt in it?
sushma iyer says
Hi Chenna..
Any vessel with thick bottom base would work.. If you want you can add salt but no water.. salt helps to retain heat so definitely you can add salt.
Regards
Sushma
Geethanjali says
Hi Sushma.... It is good to see a healthy cake recipe....
*Can you please let me know what is the shelf life of this cake.
*Can we use brown sugar or jaggery instead of sugar
sushma iyer says
Hi Geethanjali.. thank you so much.. so good to know that you liked it..
The shelf life of this cake is similar to any other cake - 3 to 4 days
You can try the substitutions but I have never tried so can't guide you 100 percent. If you give it a try then if possible please do update here so that it is useful to many others.
Regards
Sushma
Shinu Sachdeva says
Hi sushma ur cake recipes are awesome😊Tried only few of them but never fail recipes n always excited to follow ur new ones but in this cake wanted to ask u that whether we have to use roasted suji or plain suji direct from packet .... plz do reply
sushma iyer says
Thank you so much Shinu.. that is so kind of you..
For this recipe, you can use just plain suji directly from the packet no need to roast them.. Do share your feedback with us when you happen to try this.
Regards
Sushma
Sonali Sawant - Shelatkar says
Awesome recipe. I was finding this kind of recipe (No Maida, No Oil and No Butter) for my little one and I am here. 🙂 Thank you so much.
sushma iyer says
Aww thank you Sonali.. I hope you and your family enjoy this cake. Do share your feedback with us if you happen to try.. 😀
Regards
Sushma
Sonali Sawant - Shelatkar says
No Maida, No Oil and No Butter. Awesome recipe. I was finding this kind of recipe for my little one and I am here. 🙂 Thank you so much.
Kanan says
Hi I noticed that your recipes don't mention baking powder. It only calls for baking soda. While Most cake recipes that one sees always includes both. Can you please shed some light on this? It would really help. Thanks.
sushma iyer says
Hi Kanan..
The basic purpose of raising agents (baking soda or powder) is to help the cake rise and make it soft. Sometimes you do not even need any raising agent in the recipe; in that case, we use Air as the raising agent in the recipe. So it all depends on what is the purpose of the raising agent in the recipe. In this case, the acid in the curd reacts with baking soda and gives us a palatable end product so you do not need any other raising agent. Hope this helps
Regards
Sushma
mayuri says
Cooker me paani daalna hai ya nahi...??? Plz rply
sushma iyer says
Hi Mayuri..
Nahi kuch b nahi daalna hai aap ko.. agar aap chaho to namak daal sakte ho but paani ki jarurat nahi.
Regards
Sushma
namrata says
since there are diabetics in the family, can i use honey instead of sugar cause i personally dont like the taste of sugar free/splenda
thanks
sushma iyer says
Hi Namrata..
You can always try but I am not sure how it will work. But I have another recipe for you which is refined sugar-free and uses dates instead as a sweetener. You can check that instead.. linking it here just in case: https://spicesnflavors.com/healthier-wholewheat-eggless-dates-walnut-loaf-cake/
Regards
Sushma
Vaishnavi says
Came out perfectly great 👌 my hubby likes rava cake a lot, so wanna do for him. But aft one failure attempt of looking some other blog, got into your blog n tried. Came out superb 😍 thank you much!
sushma iyer says
That is amazing Vaishnavi.. Thank you for sharing your feedback with us.. appreciate it <3 So glad to learn that you liked it 🙂
shweta says
Hi sushma ji,I made this cake on 2nd time it is really best thank u once again
sushma iyer says
wow Shweta..
That sounds amazing.. so glad to know that you and your family liked it.. 🙂 And why call me sushma ji and all.. Just call me sushma dear..
Regards
Sushma
Pooja says
Awesome recipe ....Very easy to make ....i md it ..n it turned out to be really great...thanks for such a beautiful recipe..
sushma iyer says
aww pooja..
Thank you so much for sharing your amazing feedback with us.. IT really made my day.. <3
Darshana Shah says
I want to try ur recipe. i dont want to use pressure cooker so Can I bake in oven ? If yes then at what temp and for how much time ?
sushma iyer says
Hi Darshana..
You can bake this in a preheated oven of 180°C for 40-45 mins Thank you 😀
Darshana Shah says
Thank u...
shweta says
Can I use condensed milk and sugar are both?
sushma iyer says
Hi Shweta.. no dear just use sugar.. thank you
Saili says
Hey there for how much time i cn baki it in oven and cn u please tell mr the temp 😬 ur cake looks awesome
sushma iyer says
Hi Saili..
Thank you dear.. you can bake this in a preheated oven of 180°C for 40-45 mins
shweta says
I made this cake it is very awesome.Thank u Sushma ji
sushma iyer says
wow Shweta.. that sounds amazing
Thank you so much for sharing your wonderful feedback with us.. <3
Monalisa says
Do we need to grease the cake container and sprinkle flour before pouring the cake batter. It is not mentioned.
sushma iyer says
Hi Monalisa..
Sorry for not being clear.. but whenever the recipe calls for a prepared cake tin; it means that the cake tin has to be buttered and dusted with flour prior to baking the batter.. thank you 🙂
shalini says
Hi Sushma,
Once you put the cake in cooker, the flame of the gas should be on medium or high ? Want to know as I am just waiting to try out your recipe as it looks so simple.
sushma iyer says
Hi Shalini, once you put the cake in the cooker it should be on med flame. Start Checking the cake after 40-45 mins mark.. 🙂
So pleased to learn that you found this recipe worthy enough to try.. do share your feedback if you happen to try.
Thank you
Varsha Agrawal says
Is vanilla extract or essence is same....or if not can we replace extract with essence
sushma iyer says
Hi Varsha.. vanilla extract is a concentrated form of essence.. you can definitely use essence in place of extract for this recipe. thank you 🙂
toshi says
its 1 am in India and im left with no rice for dinner(nocturnal :D) .luckily i had some rava left..thank you Heather!
sushma iyer says
Hi Toshi..
Haha.. Dessert for dinner sounds interesting..;)
Hope you enjoyed it.. thankyou
Sowmya says
What kind of rava is used
sushma iyer says
Hi Sowmya..
this is the normal med size rava that we use to make rava upma for breakfast.. 🙂
Sowmya says
Which kind of rava is used. Is it white rava that use to make rava ladoo or the other bigger yellowish rava. Pls answer
Banu says
Can i use baking powder instead of baking soda?
sushma iyer says
this recipe is very forgiving actually; you can try substituting it. I haven't so not sure as to how it would work. but what I understand is you will have to use around 3 tsp of baking powder so I am wondering whether that would have an aftermath taste. So you will have to try and see.. sorry I am not sure.
Sneha says
Sorry to say but I d exactly as mentioned but my cake burnt. I had put it on medium Flame as suggested for 60 mins.
sushma iyer says
Aww so sorry to learn that dear.. I can understand how terrible it might feel..
For how long did you keep it on the flame?? I mean how many minutes? How long did you preheat the cooker? Did you add salt at the base??
Sorry about asking so many questions but only then can we learn right.. <3 <3
Kanya says
Mam can u pls tell me 1 cup - 250 ml or 200 ml.... Thx...
sushma iyer says
Hi Kanya.. My 1 cup is 230 ml but you can use any cup as the measurement. Even a bowl will also do. Use the same set for all measurements. Its such a forgiving recipe.. 🙂
Anjali says
Is it ok to put butter or oil instead of ghee ??
sushma iyer says
Hi Anjali..
I think butter can work here.. never tried it without ghee though but yes some other fat would work too.. 🙂
Deepa Suresh says
Hi Sushma...cake looks very very moist and yumm...for this cake we need thin rava or can i make with roasted upma rava ?
sushma iyer says
Hi Deepa.. What do you use to make upma? I use our regular rava upma. No need to use roasted ones here..
Sudha mukundan says
Hi Sushama.... thank u for the easy and wonderful recipe.. its a foolproof recipe...and tastes yummy...... my family loved it..i really admire u and look forward to ur recipes... stay blessed🙏🏽
sushma iyer says
Hi Sudha..
This message really made my day.. Thank you so much for such kind words.. so glad to know that it turned out well for you.. Thank you for reverting with such amazing feedback.. <3 <3
Urvashi says
Mouth watering nice
sushma iyer says
Hi Urvashi.. Thank you so much dear.. <3
Aparna says
Hi shushma iyer lovely simplest recipe of cake..
I tried it it was awesome my family liked it..now I wanna try with wheat rava I.e., lapsi rava so can i replace it with normal rava
sushma iyer says
Hi Aparna..
This is such a satisfying moment for me.. I am so glad that it turned out well for you.. Thank you for taking the time out and letting me know your feedback.. Thats really so sweet of you..
And about the lapsi rava.. I am so sorry that I cannot guide you on that as I have never used lapsi rava in this cake; actually to be honest not in my cooking also as we do not find it so easily here in Christchurch. So really sorry about that.. hope you understand.. 🙂
Pallavi says
I tried ur cake in the cooker. But sad to say it completely failed. As per ur instructions i kept the cooker on fire for 40 mins and when i checked, the cake was completely burnt and had became very hard 😢. I made the cake as per ur measurement. I have gas pipeline at my place. Is this the reason? I'm being making cake in pressure cooker with water inside it and it turns out perfect. But this time i decided to go by ur instructions and didnt put water.
sushma iyer says
Hi Pallavi..
So sorry to learn that.. I am feeling so sad about it.. And so sorry for replying so late dear..
Was your flame on med or high?? If med then 35 mins to 45 mins is the normal cooking time for gas pipeline based gas stove. I am not sure hpw it burnt for you. I think it all depends on the flame because I have received positive feedback from friends back in India so I think may be next time you should try on med flame for 40 mins and then check as I have mentioned in my notes section. I am sure you will get it right next time..
Also there is actually no need to add water or salt at the base for this recipe but if you have had success using water earlier you can try using that too.
I have baked all my cookies that I have shared in this blog using pressure cooker with salt at the base; as cookies need that heat since it bakes much faster than cakes. But for this cake in particular if your flame is on med heat then there is no need for any water or salt.
I hope this helps.. IF there is something else that we can discuss then do ping me I would love to help you.. And once again so sorry that you did not get it right the first time..
Manju says
Usually I don't write comments but this is such a simple and delicious 😋 cake that I had to mention and thank u .
sushma iyer says
Hi Manju..
That is really so sweet of you to take the time out and appreciate my work.. Thank you for being such a sweetheart.. Hugs to you.. <3
These little words really made my day.. 😀
Rashi Gupta says
Hi.
Very nice recipe.
Can we make this cake in idli cooker with water in the base.
sushma iyer says
Hi Rashi..
When you bake cakes in the cooker you generally do not add any water at the base. You do not want to generate steam. I do not think the idli cooker will work with water. If it creates enough heat in itself then try cooking directly. I cannot tell without actually seeing the appliance. Could you please send a picture to my FB page if you don't mind. Sorry.
Pooja says
Nic receipe. Cn u plz tel me is t rava roasted
sushma iyer says
Hi Pooja..
So good to know that you liked the recipe.. I feel so excited to read such comments.. Thank you..
And no dear there is no need to roast the rawa.. 😀
Jasmine says
Really you answer all the questions with ease. Have to try this..love your attitude and your recipe
sushma iyer says
Hello Jasmine..
Awww.. Thank you so much for such kind words.. Its so encouraging..
I love to read comments and more than that connect with you all through this platform.. <3
So good to know that you liked this recipe..Do give it a try some time.. 😀
Acs says
Sorry for the silly question but how much water do u pour at the base of the cooker? Also is a gasket needed after preheating while baking the cake?
sushma iyer says
Hi Acs
No question is silly dear.. Its good to have some doubts..
No water is needed at all.. Just watch my video you will get an idea. And no gasket while preheating and also while baking. Hope this clears your doubt.
Thank you dear
Dipa says
can i bake in convention ovan i live in Bermuda uk don't have pressure cooker.
sushma iyer says
Yes absolutely you can bake in the oven. Here is the link to all the details that you need.. https://spicesnflavors.com/eggless-semolina-cake-rawa-cake-sooji-cake/
vidhi says
This is really good but have to put water in a cooker second thing I want to ask u I can make it in microwave is it possible??
sushma iyer says
Hi Vidhi..
No water is needed dear.. Check my video you will get an idea..
Yes you can bake in a microwave too.. Here is the link to all the details.. https://spicesnflavors.com/eggless-semolina-cake-rawa-cake-sooji-cake/
Toral says
Just checking that u need not not put water or salt in the pressure cooker won't it burn?
sushma iyer says
Hi Toral..
So sorry for replying late..
No dear no water or salt. The cake wont burn. Just check the notes section once for timing..
Thank you
Tina says
Thank you, this is what I was wondering about, and no rubber seal?
sushma iyer says
Hi Tina..
No rubber seal and no whistle
Thank you
heather says
Seems like an easy recipe, so I will try it. Your cake looks very moist. What's the alternative to ghee? Can I just use oil?
sushma iyer says
Hi Heather..
So glad to know that you liked the recipe..
Yes even though I have never used oil in this recipe; you can absolutely try. I do not see anything that would go wrong here..
Sejal Shah says
I need to try this one! Can you suggest the cook time to make this in Instant pot?
sushma iyer says
Hi sejal..
There is a difference between cooking in normal pressure cooker (heat) and IP (water or steamed).. I have not yet tried any cakes in IP yet so won't be able to comment on that.. will try to make it asap and update it 🙂 sorry about that..
Regards
Sushma
Tona says
Hiya, do you leave the lid gasket off the whole time? Not clear in your recipe. It sounds delicious. Love from a warm Auckland New Zealand
sushma iyer says
Hi Tona..
Are you talking about the rubber gasket in the cooker lid? If yes then yeah take it out and do not use the whole time the cake is baking..
Regards
Sushma
Kayal says
Hi it looks so delicious.can I use normal ever silver bowl inside the cooker instead of that tin.
sushma iyer says
Hi Kayal..
I think it should work but never tried
Nikita says
This is super awesome 🙂 Handling your work, home and passion, you must be a maverick of sorts 🙂 No tips only kudos. Loved your style of writing!
sushma iyer says
Hello Nikita..
That is so kind of you dear.. These kind words motivates me a lot.. Such a sweetheart you are.. And so sorry for replying so late..
Geet says
Is it 1 cup milk ? Bcz its looking more that u r putting in video.
sushma iyer says
Hi Geet..
Yes it is 1 cup milk only dear. However I have used the same measuring cup to measure both dry and wet. Don't have your doubts on it; be sure that I have used whatever I have mentioned here.. 😀
And really sorry for replying so late.. hope you understand..
Kirti says
Nice
sushma iyer says
Thank you Kirti.. so sweet of you.. 😀
Bala says
Looks beautiful and yummy
sushma iyer says
Hey Bala..
Thank you so much.. Hope you enjoyed the taste too.. 😀