RAVA CAKE |SUJI CAKE |SEMOLINA CAKE (EGGLESS)

Rava Cake | Sooji Cake | Semolina Cake, call it what you may, is a sweet, dense and moist, delicious tea time cake. It can also be enjoyed for a quick snack.

Rava cake is really easy to make at home, does not require any special equipment or expertise, which makes it a perfect beginner’s cake .

Simply mix your wet and dry ingredients and bake the cake to golden perfection ! That’s about it .

I love the rava cake from Iyenger bakery I first tasted it in Pune when I went to visit my sister. Being an indori, I’m a total foodie; so when I found the recipe for rawa cake, I was all set to bake one myself!

I used Ajanta company’s baking powder for the same and the result was amazing.

YOU MAY ALSO ENJOY THESE TRIED AND TESTED EGGLESS BAKES FROM MY BLOG EGGLESS COCONUT CAKE OATS SEMOLINA GHEE RESIDUE CAKE EGGLESS JAMUN CAKE WITH JAMUN ICING /JAVA PLUM CAKE EGGLESS ORANGE CAKES

INGREDIENTS:

DRY INGREDIENTS:

  • 1 & 1/4 cups  fine rava/sooji/semolina
  • 1/4 cup  all-purpose  flour, spooned & leveled
  • 1 & 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

WET INGREDIENTS:

  • 1 cup sugar
  • 1/3 cup flavorless oil
  • 1/2 cup  non sour yogurt
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • 1/2 tsp butter extract optional

OTHER INGREDIENTS:

  • 1/2 cup  tutti frutti (candied fruit) or chopped nuts
  • 1 tsp flour, to coat the tutti frutti

INSTRUCTIONS:

  1. Grease an 8-inch cake tin with little oil or oil spray and dust with flour to coat the pan. Use a parchment paper to line the base of the tin. I used a cake tin with a removable bottom.
  2. In a medium bowl, sift flour, baking powder, and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
    In another bowl, measure out the tutti-frutti, add a teaspoon of flour to coat them. Set aside.
  3. In a sufficiently large bowl, add yogurt, whisk it well to get rid of any lumps. Then add milk, oil, sugar, clear vanilla and butter extracts. Whisk well to incorporate all the ingredients.wp-16013062520452252847238022100641.jpg
  4. Add the semolina to the liquid ingredients, mix well, cover and set aside for 30 minutes.
  5. After 30 minutes, the semolina will have absorbed the liquid, the batter will become thicker. After about 20 minutes, preheat the oven to 350 degrees F/180 degrees C, position a rack in the middle of the oven.
  6. Now, add the flour mixture prepared in step 2 along with the coated tutti frutti, fold in gently with a spatula, until no more flour pockets are visible. Do not over mix the batter.wp-16013062522688733136321221355758.jpg
  7. Transfer the batter to the prepared baking tin. Bake in the middle rack, for about 35 – 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  8. Cool the cake on a rack in the tin for 15 minutes.
  9. Then remove from the tin and cool on the rack completely. Cut into desired pieces and serve.

NOTES:

1.You may reduce the sugar to 3/4 cup if you prefer a less sweet cake.
2 You may replace yogurt with 2 large eggs.
3. You can use a 6-inch, 7-inch round or square baking pan, baking time will vary. Keep a tab after 30 minutes.
4. If you have the coarse variety of semolina, simply pulse it 4-5 times in the blender and use in this recipe.
5. You may substitute oil with melted butter or melted ghee.
 
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EGGLESS COCONUT CAKE

Coconut is such a versatile flavor and can be used in savory or sweet dishes. This simple and easy coconut cake recipe makes a delicious cake using desiccated coconut from scratch that you can whip in five minutes.


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Rich and spongy cake recipe made with desiccated coconut and plain flour. it is an ideal dessert cake recipe which can be made and served for celebrations or occasions. it is very easy and simple cake to make without any fuss and can be stored and preserved for couple days.

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I used whole wheat flour here, you can use all purpose flour ( maida ) too.

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INGREDIENTS:

Whole wheat  flour  1 & 1/4 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Butter 1/2 cup
Sugar  3/4 cup (take ¾ cup granulated sugar and the powder
it)
Desiccated coconut 3/4 cup
Milk 1/2 cup
Curd 1/2 cup
Vanilla extract 1/2 tsp
Handful of desiccated coconut for garnishing the cake
1 cup whipped cream
Cherries and sprinkles for garnishing the cake

 

INSTRUCTIONS:

  1. Preheat the oven to 180⁰C and prepare the baking pan.
  2. In a bowl, mix 1 ¼ cup flour, 1 tsp baking powder and ½ tsp baking soda
  3. . In another bowl take ½ cup butter. Add ¾ cup sugar (powdered after measuring) to it and cream the two using a wooden spoon. Add ½ cup curd and cream the butter, sugar and curd. add ½ tsp vanilla extract and ½ cup milk and mix.wp-15990467987226676346513114321178.jpg
  4. Add the flour mix to the wet mixture.
  5. Add ¾ cup of coconut. Fold it in gently.
  6. Pour the batter in the prepared pan. Level it and pat it twice. Put some tutti fruity and almonds.(optional)
  7.  Bake at 180⁰C (160⁰C in case of fan oven or convection oven) for 40-45 minutes or till the cake is done.
  8. Once it is baked, take it out, cool, de mould, cool completely .wp-15990467989393685952771831781844.jpg
  9. Now cover with whipped cream and then
  10. Garnish with coconut and cherries and serve or eat .wp-15990467992108530999199377797716.jpg
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EGGLESS LEFTOVER KAJU KATLI CAKE

My daughters and I love kajukatli and every time my grandmother sends us a box, we are delighted.
I used Kaju Katri, this time and incorporated it into a cake and created a double sweet treat.
Best use of leftover sweet in a western way: Cake is always liked by all age groups and this is very easy to make too.
recipe idea: https://anybodycanbake.com/

INGREDIENTS:

100 gm Leftover Kaju katli
125 gm All-Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Green Cardamom Powder
200 ml Milk

INSTRUCTIONS:

  1. In a bowl add broken pieces of leftover milk-based sweet. (you can crush in the mixture too) Add hot milk to it and whisk it until dessert dissolves completely.
  2. Add cardamom powder and mix it.
  3. Now using a sifter, sieve flour, baking powder and baking soda all together directly into the mixture.
  4. With the help of a whisker or spatula, fold all the dry ingredients into wet ingredients.wp-15924127619814106269122985158476.jpg
  5. Meanwhile, keep your oven for preheating at 180 C.
    Make a smooth batter. Add rest of the 100 ml milk and prepare a batter of pouring consistency.
  6. Make sure, there should be no lumps in the batter.
  7. Take a baking tin and line it with parchment paper.
  8. Pour the prepared batter into the tin and tap it on the counter.
  9. Garnish the batter with almonds sliced pistachios and cashew nut and kajukatli bake it in preheated oven for 30 min.wp-15924127622114288124979772873432.jpg
  10. Once baked, take the tin out from the oven and let the cake rest for 10 min.
    After 10 min demould the cake and slice to serve.
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    NOTES:

  11. All the ingredients should be at room temperature.
  12. I have used Kaju katli for this recipe. Feel free to use burfi and other milk-based mithai too.
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OATS SEMOLINA GHEE RESIDUE CAKE

Oats Semolina Ghee Residue Cake

This cake is made of ghee residue, Oats and semolina.  It’s dense than regular cake but tastes delicious. It is like the best out of the waste of cooking.

First I made makhan with malai and then ghee. I use leftover chach for making paneer. But never use leftover ghee residue. This time I decided to use this and happy me. I nailed it. I tried a cake and it turned out very good.
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INGREDIENTS:

1/2 cup semolina
1/2 cup oats
3/4 cup sugar powder
3/4 cup ghee residue
1/2 cup milk
1 tsp vanilla essence
1 tsp ghee
1 tsp baking powder
1/2 tsp baking soda
1 pinch salt

INSTRUCTIONS :

  1. Take out malai from the fridge and Mix 2 tbsp Dahi & keep it 3,4 hrs outside. Melt in the heavy bottom pan. Once the ghee is formed keep ghee away and store residue.wp-15913705647021740720464275682352.jpg
  2. Take semolina, Oats, ghee residue and sugar powder. Mix it thoroughly.wp-15913705642605836413075515412006.jpg
  3. Add baking powder and soda. Add milk and vanilla essence. Rest it for 10 minutes. Add milk if required as semolina consumes milk. Blend it nicely.wp-15913705644711787778763709196929.jpg
  4. Grease a cake tin. Pour batter and add some dry fruits and tutty fruity and Bake it in preheated oven for 18-20 minutes at 180•Let it cooks.
  5. Take out the cake and enjoy.
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    NOTES:

  • I like less sweet but You may increase sugar quantity.
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EGGLESS NO BAKE MANGO CHEESECAKE

In this hot weather, everyone likes a cold dessert. This mango cheesecake is a sweet mango dessert perfect for the summer. Making it is a little time consuming but the way it turned out to be was worth all the time. The best part, however, is that you can make it even if you do not have cream cheese in the fridge, the cottage cheese(paneer) does the job perfectly.

In my recipe, I used paneer and also  whipped the heavy cream to the stiff peak before folding it into the batter which  makes the cheesecake quite light and airy

The sourness of cheesecake well sandwiched between the slightly bitter cocoa flavoured crust and the fresh mango on top.

This recipe is so special to me. Because it is the first time I tried making a cheesecake from scratch, and it came close to perfection. The taste was so good, my totally family dug into it. Do try out, I promise you’ll love it.
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INGREDIENTS:
For the bottom crust:
1 cup Graham cracker crumbs or crushed digestive biscuits
2 tablespoons white granulated sugar
¼ cup Unsalted butter Melted and cooled

For no-bake mango cheesecake recipe:
200 gm paneer
2 medium Mangoes chopped  or 1 cup pureed
¼ cup hung yoghurt (dahi or curd) Make sure it is thick, not watery
1/4  cup white granulated sugar reduce according to your taste.
½ cup Heavy whipping cream or fresh cream or malai

 

INSTRUCTIONS:

  1. Making the bottom crust:
    Prepare the pan for the cheesecake. If you want to make round big cheesecake then use 9 inch or 6-inch diameter springform pan or tart pan which has a removable bottom.
  2. Generously grease the pan (bottom and sides) with butter and keep it aside.
    Or if you want to make individual serving cheesecake then use the muffin pan. Line the muffin pan with cupcake liners.
  3. Take graham cracker crumbs, sugar and melted butter in a bowl. Mix well.
    Press crumbs evenly in the bottom of the pan. I used the bottom of the glass to press it tight and even.
  4. keep in refrigerator to set for about 15-20 minutes to set.

    Making mango cheesecake filling:

  5. Take heavy cream in a bowl. Make sure it is chilled.
    Whip it till you get a stiff peak. keep it aside.
  6. Blend paneer and thick yoghurt and sugar in the blender till smooth. Remove it to a bowl. Add whipped cream. fold it in.
  7. Now remove the prepared crust from the fridge. pour the cheesecake mixture into it.
  8. I am adding mango chunks here you can add some mango puree too.
  9. Let it chill for 6-7 hours or overnight in the fridge.
  10. Once chilled and set. remove it. Decorate with a mango rose How To Make Mango Rosette
  11. gently place it into serving plate using a spatula.
  12. This recipe has no egg, no gelatin and no agar-agar, thus it will be little soft. But keep in the freezer for 5 minutes right before serving, it will look very firm.

    NOTES:

  • Graham cracker crumbs: You can crush the digestive biscuits or Marie biscuits instead. Any cracker biscuits will work.
  • Paneer: I have made fresh, homemade paneer. You can use store-bought paneer as well. If so, please use 200 grams for grated or crumbled paneer.
  • Heavy whipping cream: You can use ‘Malai’ which you get from the top of milk. And if using store-bought heavy whipping cream like I did here, make sure that cream has more than 35% fat content. So it gets whipped nicely.

 

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VEGAN CHOCOLATE CAKE 

A simple, moist chocolate cake with a vegan ganache – for the chocoholic vegan!
It is easy, deeply chocolatey and moist. And like most oil cakes, it keeps well for days. You would never guess it was missing eggs or dairy! As good as any “regular” chocolate cake.
This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.
P.S. Here I used whipped cream for decoration, but one can use vegan ganache in its place.
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INGREDIENTS:
For the cake:
1 1/2 cups all-purpose flour
1 cups granulated sugar
1/4 cups cocoa unsweetened
3/4 tsp baking soda
1/2 tsp salt
80 ml or 1/3 cups vegetable oil
1 tsp vanilla extract
1 tsp vinegar
 1 cups of water
INSTRUCTIONS:
  1. Preheat oven to 160 C/ 325 F . Butter and flour a 6 inch round pan. Line the bottom with parchment (optional).
  2. Whisk together all the dry ingredients – flour, sugar, cocoa, salt and baking soda in a large bowl.
  3. Add all the wet ingredients – oil, vanilla, vinegar, water – and whisk until smooth.
  4. Pour into prepared pan and bake at 160 C/ 325 F for 30-35 minutes until top springs back when touched and a skewer inserted in the centre comes out dry.
  5. Cool in pan for 5 minutes and remove from pan to cool completely on wire rack.
NOTES:
  • This cake keeps well in the fridge for 3-4 days. Get to room temperature before serving.