Home RecipesCake Semolina Cake (Eggless + Without Oven) | Indian Sooji/Rava Cake

Semolina Cake (Eggless + Without Oven) | Indian Sooji/Rava Cake

by Pradeep Mamgain
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Semolina, rava, or sooji cake without oven is the easiest cake recipe ever. This cake has no all-purpose flour (maida), no eggs, no oven, and it still tastes awesome.

Semolina Cake (Eggless + Without Oven) | Indian Sooji/Rava Cake

Semolina cake is a spongy and juicy cake prepared from rava (suji or semolina). There are many variations and flavors to this simple humble semolina cake. This cake can be flavored with orange syrup, kewda water, rose water, coconut milk, and any other flavored sugar syrup. However, I have used vanilla essence to flavor this cake.

You can bake this cake in any thick bottomed pan such as pressure cooker, wok, or any deep cylindrical vessel. I have used a pateela or bhagona with a glass lid to bake this cake. The glass lid gives you the ability to see the baking progress with ease.

What You Will Need To Make Semolina Cake

This is a summary of the main ingredients. Be sure to scroll to the recipe card below for complete instructions.

  • semolina (use fine semolina for this recipe, if you have coarse semolina make it fine in a blender)
  • butter (use salted butter)
  • vanilla essence (you can use any flavor that you and your family loves)
  • plain yogurt (use fresh yogurt)
  • milk (it should be at room temperature)
  • baking powder, baking soda, sugar, and oil

Nutrition

This nutritional information is approximate and is calculated using an online nutrition tool. It is based on 1 serving.

Calories → 618 kcal | Carbohydrates → 105 g | Protein → 13 g | Fat → 16 g | Saturated Fat → 10 g | Cholesterol → 25 mg | Sodium → 48814 mg | Potassium → 304 mg | Fiber → 4 g | Sugar → 45 g | Vitamin A → 283 µg | Vitamin B6 → 1 mg | Vitamin B12 → 1 µg | Vitamin C → 2 mg | Vitamin D → 1 µg | Vitamin E → 1 mg | Vitamin K → 2 µg | Calcium → 191 mg | Copper → 1 mg | Iron → 4 mg | Magnesium → 52 mg | Phosphorus → 215 mg | Zinc → 1 mg

How To Make Semolina Cake

This is a summary. Be sure to scroll to the recipe card below for complete instructions.

  1. Make the cake batter using fine semolina, baking powder, baking soda, butter, oil, sugar, milk, and yogurt.
  2. Add vanilla essence for flavor.
  3. Use milk to achieve the right consistency for the batter.
  4. Add tutti-frutti and let the batter rest for 15 to 20 minutes.
  5. Pour the batter in the mold and bake it inside a pan.
  6. Make sugar syrup and pour it on the cake to make it moist.
Semolina Cake (Eggless + Without Oven) | Indian Sooji/Rava Cake

A Few Final Thoughts

  • Serving: To serve, cut into pieces and garnish each with chopped pistachios.
  • Adjustments: You can reduce the amount of sugar if you prefer a less sweet cake. If you have a coarse variety of semolina, simply pulse it 4 to 5 times in a blender.
  • Replacements: If you don’t have vanilla essence, you can add green cardamom powder.
Semolina Cake (Eggless + Without Oven) | Indian Sooji/Rava Cake
Semolina Cake (Eggless + Without Oven) | Indian Sooji/Rava Cake

FAQs

What settings should I use to make this cake in the electric oven?

To make this cake in the oven, preheat it for 10 minutes at 180 °C. And, then bake for 30-35 minutes at 180°C.

I am a non-vegetarian, can I use eggs?

Yes, you can replace yogurt with three eggs.

What flavors can I use apart from vanilla essence?

This cake can be flavored with orange syrup, kewda water, rose water, coconut milk, and any other flavored sugar syrup.

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Semolina cake without oven is the easiest cake recipe ever. This cake has no all-purpose flour (maida), no eggs, and it still tastes awesome.Click to Tweet

Recipe Card For Eggless Semolina Cake

Semolina Cake (Eggless + Without Oven) | Indian Sooji/Rava Cake

Semolina cake without oven is the easiest cake recipe ever. This cake has no all-purpose flour (maida), no eggs, no oven, and it still tastes awesome.
5 from 6 votes
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Course: Cakes, Muffins, and Pies
Cuisine: Indian
Keyword: rawa cake, semolina cake, suji cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Calories: 618kcal
Author: Pradeep Mamgain

SERVINGS

Hover the mouse pointer over the number displayed adjacent to the “Servings:” label above to invoke a slider; use the slider to adjust the values of the ingredients according to the specified servings.
Note: 1 cup = 250 ml | 1 tbsp = 15 ml | and 1 tsp | 5 ml

Ingredients

For the Cake:

  • 30 grams buttersalted
  • 20 grams vegetable oil
  • 140 grams powdered sugar
  • 10 ml vanilla essence
  • 320 grams semolinafine
  • 4 grams baking powder
  • 2.5 grams baking soda
  • 225 grams plain yogurt
  • 60 ml milk

For the Sugar Syrup

  • 25 grams granulated sugar
  • 125 ml water
  • 15 ml lemon juice
  • 3 tbsp tutti frutti

For Serving:

  • 15 grams pistachiofinely chopped

For Baking:

  • 500 grams saltfor dry baking

Instructions

Preparing the Cake Batter

  • In a mixing bowl, add semolina, baking powder, and baking soda. Whisk the dry ingredients until well combined.
  • In another mixing bowl, add butter, oil, and powdered sugar. Next, mix well to combine all the ingredients. The butter gives cake flavour and oil keeps the cake moist even if you put it inside the fridge.
  • Add yogurt and then mix. Next, add vanilla essense and mix.
  • Add semolina to the mixture in portions and whisk it well to get rid of any lumps.
  • Add milk in portions and mix well to incorporate all the ingredients and make good consistency of the batter. If required, you can add more milk to get the desired consistancy.
  • Gently mix tutti-frutti with the batter. Set aside for about 15 to 20 minutes.
  • Grease a cake mold with oil, place a parchment paper at the bottom and then grease the paper as well. The parchment paper protects the cake from burning.
  • Pour mixture into the mould and tap 4 to 5 times to set it properly.Tapping helps in removing any air bubbles present in the batter.
  • Sprinkle tutti-frutti on the cake batter.

Baking the Cake

  • Pour salt in a pan (you can use a thick bottomed pateela, bhagona, kadhai, pressure cooker, or any pan that has the depth) and evenly spread it at the bottom of the pan.
  • Place a metal stand (you can use a katori, tiffin box katori, smaller pan, or a cookie cutter as well) at the center of the pan and then cover the pan. Heat it on high flame for about 5 minutes.
  • Place carefully the cake mold on the stand. Cover the pan and cook on medium-low flame for about 25 to 30 minutes.
  • Open the lid and insert a toothpick in the middle of the cake. If it does not come out clean, bake the cake until a toothpick comes out clean.
  • Cover the cake mould with a damp cloth for 10 minutes.

Making the Sugar Syrup

  • In a saucepan, heat water and then add granulated sugar. Boil until sugar dissolves.
  • Add lemon juice and turn off the heat. Now, bring down the sugar syrup to room temperature.
  • Unmold the cake and remove parchment paper. Make some perforations in the cake using a knife. It would help the sugar syrup to equally spread inside the cake.
  • Pour the sugar syrup onto the cake and let it rest for 10 minutes.
  • Garnish cake with pistachios, cut into pieces, and serve.

NOTES

  • Serving: To serve, cut into pieces and garnish each with chopped pistachios.
  • Adjustments: You can reduce the amount of sugar if you prefer a less sweet cake. If you have a coarse variety of semolina, simply pulse it 4 to 5 times in a blender.
  • Replacements: If you don’t have vanilla essence, you can add green cardamom powder.
  • What settings should I use to make this cake in the electric oven: To make this cake in the oven, preheat it for 10 minutes at 180 °C. And, then bake for 30-35 minutes at 180°C.
  • I am a non-vegetarian, can I use eggs: Yes, you can replace yogurt with three eggs.
  • What flavors can I use apart from vanilla essence: This cake can be flavored with orange syrup, kewda water, rose water, coconut milk, and any other flavored sugar syrup.

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Nutrition

Calories → 618 kcal | Carbohydrates → 105 g | Protein → 13 g | Fat → 16 g | Saturated Fat → 10 g | Cholesterol → 25 mg | Sodium → 48814 mg | Potassium → 304 mg | Fiber → 4 g | Sugar → 45 g | Vitamin A → 283 µg | Vitamin B6 → 1 mg | Vitamin B12 → 1 µg | Vitamin C → 2 mg | Vitamin D → 1 µg | Vitamin E → 1 mg | Vitamin K → 2 µg | Calcium → 191 mg | Copper → 1 mg | Iron → 4 mg | Magnesium → 52 mg | Phosphorus → 215 mg | Zinc → 1 mg

This nutritional information is approximate and is calculated using an online nutrition tool. It is based on 1 serving.

Did you make this recipe?Mention @sizzlecious or tag #sizzlecious!

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