I ate this cake for the first time was when my MIL made it. It was slightly burnt on the edges and she mentioned that the tava was on slightly higher than required temperature. My sweet MIL is a critical cook sometimes critical of herself too. She is a perfectionist.
As the name suggests this is made from semolina/rava and a few more ingredients which are simple to acquire or mostly there in our houses. Furthermore additions is ones personal choice. My MIL makes this on a tava/flat pan on the gas. I believe in olden days it used to be made with sand sprinkled on the griddle/pan to retain the heat. I tried it for the first time in a microwave. Barring the crust which forms in a tava based version made my MIL mine was equally delicious cake approved by my husband.
I adjusted the recipe looking online as I wanted to try it in M/w. So came the addition of baking soda and more curd to make it moist. Thanks to myhomemantra for giving a superb recipe.
Ingredients
1 cup unroasted medium coarse rava (i took half upma rava and half bareek rava)
1 cup yogurt
2/3 cup sugar + 1-2 tbsp sugar depending on your taste(I used raw sugar)
3 tbsp ghee and 1/4 cup oil
1/4 teaspoon baking soda
1 tbsp cardamom powder
1-2 tsp milk (if needed)
Saffron for garnishing
Optional ingredients
1/2 teaspoon vanilla extract
1/4 cup sliced almonds *
2 dates *
Method
1) In a bowl, add together rava, yogurt and sugar and mix gently .Add softened(liquid) ghee plus oil and mix everything until batter is formed. This batter has to be thick as after resting the sugar may also become little watery.
2) Let it rest for 30 minutes to an hour.
3) Pre-heat oven to 350 degrees / 180 degree Celsius.
4) Add baking soda, cardamom powder and other optional ingredients - I added sliced almonds and dates*. Mix well. If you feel the batter is too thick can add little milk to loosen it up.
5) Line your cake pan with parchment paper and gently grease it with a few drop of ghee. Pour the batter evenly into it. Tap the baking pan a few times on the counter, this will help spread the batter Sprinkle some saffron strands on top.
6) Bake for about 22-25 minutes@160. It may be soggy while it’s hot.
7) For the crust which is normally formed when this is made on a tava after the intial bake do another 10-12 minutes @180. This will give a golden brown crust on top. I did not do this step.
8) To make the above cake on a tava first in the cake pan add a little ghee and heat it up. Then add the batter and keep on direct flame for 5 minutes. Then keep on a tava which flame of gas on medium and cook for 25-30 minutes. Your cake will be ready.
9) Let it cool completely before you cut it into pieces.
Enjoy.
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