Here is a spongy rava based cake with the crunch of nuts and an aesthetic touch of cardamom.
The best part about the cake is that it is made easily in a pressure cooker, and does not require an oven.
|Semolina||3/4 Cup (12 tbs) (rava / Sooji)|
|Cardamom powder||1/2 Teaspoon (elaichi)|
|Powdered sugar||1/2 Cup (8 tbs)|
|Thick curd||1/4 Cup (4 tbs) (dahi)|
|Milk||1/2 Cup (8 tbs)|
|Chopped mixed nuts||2 Tablespoon|
|Baking powder||1/4 Teaspoon|
|Baking soda||1 Pinch|
1. To make pressure cooker rava cake, combine the semolina, cardamom powder and powdered sugar in a deep bowl and mix well using a spoon.
2. Add the oil, curds, ¼ cup of milk and mixed nuts and mix gently using a spatula.
3. Cover the batter with a lid and keep aside for 15 minutes.
4. Add the baking powder, baking soda and the remaining ¼ cup of milk and mix well.
5. Pour the batter into a greased aluminum 150 mm. (6”) diameter cake tin.
6. Heat 2 cups of water in a pressure cooker and keep a stand in it.
7. Slowly place the cake tin on the stand in the pressure cooker.
8. Close the lid of the pressure cooker and cook on a slow flame for 20 minutes, without using the ring and whistle.
9. Open the lid and check the cake with help of a knife. If it comes out clean, then the cake is done.
10. Remove the cake tin and keep aside to cool slightly.
11. Once cooled, loosen the edges using a knife.
12. Invert the cake tin over a plate and tap sharply to unmould the cake.
13. Invert the cake, cut into pieces and serve.