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.
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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.
How to bake Rava Cake using:
Air Fryer:
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.
Pressure Cooker or Kadai:
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.