Easy Eggless Rava Cake

Lose yourselves in the memories and familiarity brought alive by this spongy rava cake, packed with the goodness of desi ghee.

At around 3pm, “Tune kaha maine sunn liya”, by Prateek Kuhad plays on my old-fashioned mp3 player. A soothing song that cradles my heart gently in a mysterious manner. With the hesitant Sun peeking silently behind dull, ragged clouds, these days have been quite heavy.

It’s easy to look at an abandoned valley, go closer to it and eventually succumb to a fall; it takes true courage to resist the fall. I often ponder over how we lay the blame on the weather when things go awry. Bad mood? We say the sky is gloomy. A throbbing headache? We say it’s too sunny. I don’t rely on the weather for my mood usually, but lately I’ve been longing for the Sun to rise up again and shine brilliantly, spreading warmth and peace.

To take my mind off the weather and my strange musings, I decided to bake a simple, eggless rava/semolina cake. I didn’t realize how well this cake would go with a hot cup of coffee and the comforting song I mentioned few moments back.

It is widely known how all-purpose flour or maida as we all know it, is unhealthy. I myself am guilty of using it occasionally in making brownies and cakes. After much thought, I’ve finally decided to steer clear of maida wherever possible. Most of the things around us are polluted: air, water. A conscious effort of fueling ourselves up with healthy food, should be made from time to time.

Here is the recipe to this simple, eggless rava cake that you will find familiar in taste if you buy cakes from local bakeries.

Eggless Rava Cake In Pressure Cooker

Servings: 4-6
Time: 60 minutes
Difficulty: Easy
Print

Spongy rava/semolina cake baked in a pressure cooker, to be enjoyed as an accompaniment to hot tea or coffee.

Ingredients

2 cups of rava/semolina

1 cup of milk

¾ – 1 cup of sugar

1 cup of thick yoghurt

2 tbsp ghee/clarified butter

1 tsp baking soda

Butterscotch essence

Directions

First, take a wide pressure cooker. Insert a wire stand (mandatory) followed by a perforated plate (optional) at the base of the cooker.
Cover with its lid, with no gasket and no whistle. Preheat for 5-10 minutes.
Meanwhile, in a blender, add 1 cup of milk.
To this, add ¾-1 cup of sugar and 2 tbsp of ghee.
Blend this mixture.
Empty contents of blender into a mixing bowl.
Add 2 cups of rava, followed by 1 tsp of baking soda and few drops of butterscotch essence.
Combine all the ingredients well with the help of a whisk.
Grease a pan with some ghee/clarified butter and pour the batter into it.
Lower pan into the preheated pressure cooker.
Cover the top with NO whistle and no gasket. Let it bake for 40 minutes on low to medium flame.
Check readiness of the cake by inserting a toothpick and checking if it comes out clean. If it does, your cake is ready.
Let the cake cool down and set completely. Then serve with hot tea or coffee.