Easy Eggless Suji Cake Without Oven

Eggless Semolina Cake Recipe

Let me show you how to make the best eggless suji cake, that too without an oven. Also called a rava or semolina cake, this is the most popular kind of eggless cake in India. From kids to grown ups, everyone loves it. This is an easy recipe. Just follow all the steps and even a beginner could make the most delicious eggless suji cake. For those of you who prefer baking the cake in the oven, I’ve also provided instructions for this.

I also have a few other super-tasty semolina cakes which you’ll surely love. Do check these out: Goan Baath Cake, Mango Suji Cake, Orange Semolina Cake, and Eggless Orange Semolina Cake.

Ingredients

1 ¼ cup rava (215g)

¾ cup sugar (160g)

14 – 15 cardamoms OR ¾ tsp ground cardamom

120ml (1/2 cup) hot milk

¼ cup wheat flour / atta (35g)

1 tsp baking powder

¼ tsp baking soda

3 tbsp milk cream

3 tbsp oil

¼ cup yogurt

¼ tsp salt

A little milk (if necessary) for adjusting consistency

Finely chopped almonds, pistas, cashew nuts

A little yellow colour or saffron

OR ¼ tsp turmeric powder + 1 tsp water

Procedure

1. Grind the rava, sugar, cardamom to a fine powder.
2. Add the hot milk. Mix well and cover and set aside for around 20 to 30 minutes.
3. In the meanwhile, grease and dust a loaf pan (8 ½ inches x 4 ½ inches) with whole wheat flour. (Line only the bottom with parchment paper.) You could also use either a 7″ round pan or a 6″ square pan.
4. Sift the whole wheat flour, baking powder, and baking soda.
5. Add the milk cream to a mixing bowl. Add the oil and using a whisk, whip the mixture well. Add the yogurt and whisk the mixture yet again. It should be smooth and free from lumps.
6. Mix in the soaked rava and whisk the mixture.
7. Add the wheat flour mixture. Whisk everything again to get a smooth batter. Then switch to a spatula and mix in the yellow colour.
8. Adjust the consistency of the batter if necessary to get a thick flowing ribbon-like consistency by adding a little milk or a little wheat flour.
9. Pour the batter into the prepared pan. Tap it to remove any air bubbles. Sprinkle the finely chopped nuts on top.
10. Bake the cake in a preheated kadai (heated on low heat for 5 minutes). Bake it on low heat for around 30 to 35 minutes or till a skewer inserted into it comes out clean. Or bake it at 180C (350 to 360F) in an oven for around 40 minutes.
11. Let the cake cool for around 30 minutes and then de-mould it.

12. Enjoy!