Rawa Mawa Cake Eggless / Semolina Milk Cake2017-02-09
- Yield : 3nos 6x3 inch loaf tin
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 60m
Most of us grew up on a traditional rawa cake made by moms and grandmoms, baked or steamed in pressure cookers. My mom too had her own recipe that needed soaking semolina overnight and lots of ghee or clarified butter. Since all of it needed some efforts and time, a cake was a rare treat in our household. But times have changed now. Ovens and microwaves are now a necessity in modern kitchens. And a lot of tedious recipes are replaced by simple ones.
Ours is one of those simplified no fuss recipes, that gives a rich dense cake with Indian flavors.
Check the recipe video on our youtube channel : NamakShamak
- 1 Cup Maida
- 3/4 to 1 Cup Super fine Semolina (lightly roasted)
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 Cup Yogurt
- 1/2 Cup Mawa/Khoya/dried Milk
- 1 Cup Powdered Sugar
- 1/2 Cup Milk
- 1/2 Cup Oil
Sift maida,rawa,baking powder and baking soda in a bowl and mix
In another bowl, whisk yogurt,oil and sugar and beat till sugar dissolves. Add nutmeg and cardamom powder.
Add khoya/mawa and beat again.
Add the maida rawa mixture in steps of half cup at a time into the wet mixture and beat to incorporate. Add 1/2 Cup milk to adjust the consistency of the batter.
Preheat oven at 180 deg C. Grease baking tins with butter or oil and dust some dry flour over it.
Pour the batter in baking tins and bake for 25 to 30 mins until a knife or skewer inserted at the centre of the cake comes out clean.
Cool the cake and demould. Cut into slices and serve. Stays good for 2 days ina clean storage container. And upto 5 days under refrigeration.
Tips: Superfine Rawa works best in the recipe.. For a more moist fluffy texture the rawa can be soaked in milk for 10 mins and added to the final batter at the end. Homemade mawa can be made using our easy recipe: http://www.namakshamak.com/recipe/jhatpat-homemade-mawa/