Desserts/ Maharashtrian

रव्याचा केक / Rava Cake / Semolina Cake

Simplicity at its best!

Last two month I had relinquished the control of my kitchen to my dear hubby. I was preparing for interviews and was going through a lot of stress. Work pressure, interview tension, the-waiting-for-the-result patches, some surprises and some shocks …Even though I was not cooking, my kitchen was still buzzing with the action and S did a fantastic job.

We celebrated my offer with a fancy chocolate mousse at one of my favorite bakeries in Saratoga. The mousse was velvety, buttery and chocolaty but it was missing something, I was missing the love! I asked myself what my aajji would have made on such an occasion. Rava cake! Yes, a cake made Rava and no Maida.  She always made this cake after my exams. The thought of Rava cake itself was enough to bring a smile on my face. The recipe was one phone call away. I am so glad that my mom and mavshi have still kept this recipe fresh in their minds,  But I do see an urge to have it documented here.  This is a very special recipe and very close to my heart.

Apparently, the cake was very popular in the 70s and 80s and this was made in a stove-top container with dry sand which creates dry heat, the same technique offered by conventional ovens.

The cake contains Rava (semolina) and yogurt in equal proportions, mixed with sugar and some ghee and a pinch of cardamom. That’s it. Simple ingredients; very unusual for a typical cake but it tastes divine.


  • 1 cup unroasted medium coarse rava
    1 cup yogurt (regular / low fat/ whole fat – anything works)
    2/3 cup sugar + 1-2 tbsp sugar depending on your taste
    3 tbsp ghee (or softened butter)
    1/4 teaspoon baking soda
    2/3 cardamom pods powdered fine
    a pinch of saffron
  • 1/2 teaspoon vanilla extract (optional)
    1/4 cup sliced almonds (optional)


  • In a medium bowl, whisk together rava, yogurt, and sugar. Add softened ghee and mix everything until batter is formed.
    Let it rest for 30 minutes to an hour.
  • Pre-heat oven to 350 degrees / 180 degree Celsius.
  • Add baking soda, cardamom powder and other optional ingredients – vanilla extract and sliced almonds. Mix well.
  • 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.
  • Bake for about 25-27 minutes. It will be soggy while it’s hot. Let it cool completely before you cut it into pieces.

My aajji used to add charoli and kharik (dry dates) powder to reduce sugar and make it healthier. I hope you will enjoy it!

Sending it to Vardhini’s Bake Fest hosted by Foodomania 

Sending this to Nupur And to Gayathri’s WTML event hosted at one of my favorite blogs – Preeti’s Kitchen Life. And I am so happy to announce that this recipe has won the first giveaway for me!




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  • Reply
    July 11, 2012 at 6:11 pm

    Thanks for making it for me too 🙂 Loved it ! I will be making it tomorrow

    • Reply
      July 11, 2012 at 10:13 pm

      Anytime 🙂 Let me know how it turns out.

  • Reply
    July 13, 2012 at 3:11 pm

    Super hit! I made two 🙂 Perfect recipe. Check my instagram pic .

    • Reply
      July 13, 2012 at 5:37 pm

      Looks great! Keep some for me 😛

  • Reply
    July 18, 2012 at 10:48 pm

    Glad you liked it! Thanks for letting me know by email as well. Since you hadn’t linked to it, I wouldn’t not have known about this post, but I ambled here anyway.

    • Reply
      August 2, 2012 at 12:18 am

      Hi ET, i have linked it now 🙂

  • Reply
    August 1, 2012 at 9:42 pm

    Nice recipe must try for sure.When I saw ur site I was in big shock u know y????cuz u and me share the same layout of the site.check my site u will understand what I am talking about.By the lovely pic.I didn’t know we could do cake in rava nice.

  • Reply
    August 2, 2012 at 1:33 am

    Thanks Janani! I am sure you will make it. Let me know how you like it.

  • Reply
    August 2, 2012 at 5:24 am

    Mast ga! even mazi aaji pan karaychi ha cake! nakki try karen. Btw microwave cha temp setting kay asayla hava coz baking oven nahiye mazyakade.

    • Reply
      August 2, 2012 at 5:40 am

      Thanks Gayatri! Tu lavkar ek convention oven gheun tak, Rohit la saang 31st Oct la gift dyayla 🙂

      mhanje mag mala as nahi mhanav lagnaar, ki mala kharach nahi mahiti ki microwave madhye kasa karaycha. Ideally it’s hard to get baking action in microwave karan baking is slow heating vs microwave is instant heating.

    • Reply
      August 2, 2012 at 5:42 am

      Ani ho fb var MyHomeMantra like kar kinva email subscribe kar, to stay updated 🙂 Thanks!

  • Reply
    August 6, 2012 at 1:41 am

    Amazing! Thanks for posting

    • Reply
      August 10, 2012 at 3:12 pm

      Thank you 🙂

  • Reply
    Kavi | Foodomania
    August 10, 2012 at 11:23 am

    Hi! Please alter the date to make the post fall in any day of August 2012 🙂
    Bake Fest Event & Giveaway!

    • Reply
      August 10, 2012 at 3:09 pm

      Updated, thanks for reminding me 🙂

  • Reply
    Bake Fest Roundup & Giveaway Winner! | Foodomania
    September 16, 2012 at 9:19 am

    […] Rava Cake  |                  Banana Walnut Bread         | Chocolate Sponge […]

  • Reply
    November 14, 2012 at 9:52 pm

    Thats really healthy .. what a brilliant Idea..

    Thanks for linking it to the event !

  • Reply
    December 1, 2012 at 5:18 am

    hii dear…

    please mention wtml logo and link back annoucement page… and please mail me your shipping address , phone number with post link…. @ my id within oneday

  • Reply
    MyHomeMantra - » मुळ्याचे पराठे / Muli Paratha and WTML April 2013 Event Announcement with a Giveaway!!
    March 31, 2013 at 10:10 pm

    […] pay a small tribute to their cooking. I was instantly drawn to this idea and I submitted my “Rava Cake” recipe to her event and luckily I was the winner for that month’s giveaway. […]

  • Reply
    August 9, 2013 at 5:37 am

    i love to cook but i dont have ovan can any one help me how to cook rawa cack in gas

    • Reply
      December 21, 2013 at 7:34 am

      You can use the pressure pan without the lid. Place a cooker perforated plate in the pan and over it place the cake pan. Cover the pressure pan with an inverted tava and keep the flame on medium. You may need to check intermittently to avoid burning.
      Hope ‘homemantra’ approves this since I am not a kitchen expert but have made cakes this way.

      • Reply
        January 17, 2014 at 1:56 am

        Hi Sanjivani, thanks for your suggestion!

  • Reply
    September 19, 2014 at 7:24 am

    Hi, I tried this recipe and the cake was so perfectly baked and sweetened. I liked it! 🙂

    • Reply
      September 27, 2014 at 4:34 pm

      Hi Deepti, thanks for the lovely feedback!

  • Reply
    Mr Jayant M Godse
    November 3, 2014 at 8:33 am

    Hello Madam,
    The recipe is really very simple and the cake turns out to be delicious as well. However, on the last 2 attempts the cake was very dry (khup sukhaa zaalaa hotaa) and the batter did not rise well (khup fulala naahi – khup halke zaale naahi) after adding Baking Soda.
    What could have gone wrong? How can I improve upon it?
    Do i need to add milk to the batter so that the cake is not very dry?
    Or did I add more quantity of Baking soda?
    Please help and guide.
    Warm Regards.

    • Reply
      November 28, 2014 at 4:37 pm

      Thank you for the feedback, I am sorry if it turned out dry. Please don’t add milk because milk and yogurt have opposite qualities. You may add more yogurt to make it wet and also more ghee if you feel it’s dry. I feel it might become dry if you bake it for more than needed and it happened with me last time. So please try 25 minutes and checking frequently after that.

  • Reply
    Shweta Shetkar
    March 14, 2015 at 4:58 am

    Hank you so much for this receipe. I made it yesterday and it is absolutely easiest and best receipe ever baked… you a ton…keep sharing… If I do any variations will definitely post it here…

    • Reply
      May 19, 2015 at 2:19 am

      Hi Shweta,

      Thank you so much for the feedback!

  • Reply
    October 13, 2015 at 1:21 pm

    Hi. I have been wanting to make a rava cake since a long time and this looks like the perfect recipe. But can you please provide the ingredients in grams. I can’t figure out the cup measurements.
    Thanks. – Deepti

  • Reply
    January 5, 2016 at 11:52 am

    If I want to add kharik,has it to be soaked and in what?

    • Reply
      January 17, 2016 at 6:32 am

      That’s a nice idea, soak them in milk. Would be a good addition. I will also give it a shot

  • Reply
    January 12, 2016 at 8:42 am


  • Reply
    August 24, 2016 at 1:08 pm

    Can we use buttermilk instead of yogurt?

  • Reply
    August 24, 2016 at 3:01 pm

    Tried witj buttermilk.. Turn out good

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