Rawa Malai Cake Recipe

Let’s Bake a Rawa Malai Cake

picture of my Rawa Malai Cake

Ingredients required:

• 1/1.5 cup Sooji/rawa
• 1 cup curd
• 0.5 cup milk
• 1 cup sugar (powdered)
• 4-5 teaspoon oil 
• 1/2 spoon cardamom/elaichi
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla essence
• 1 cup fresh cream or malai taken from the boiled milk
• Dry fruits (whichever available at home) finely chopped

Let’s start

Preparing the batter :)

• Add curd to rawa/sooji & mix well. keep the mix aside for half an hour.
• After half an hour take the mix and add the fresh cream/malai and milk to get not so flowing & not so thick consistency (thicker than idli batter we use). Add some rawa if batter is flowing.
• Add 4 spoon oil and sugar to the mix.
• Add vanilla essence, elaichi and half of the chopped dry fruits & mix well. 
• Take baking soda and baking powder and mix both in 1 spoon oil. Now add this mix to the cake batter.
• Grease a pan/mould with oil, which you are going to use for the baking and pour the batter into the pan and add the remaining dry fruits at the top (don’t mix).
• Tap the mould gently to remove any trapped air bubbles.

Preparing our homemade Oven ;)

• Take a pressure cooker or kadhai/wok and add common salt at the base, a half inch thick layer should be formed (this salt can be used again and again for baking purpose)
• Place any inverted plate or a big steel bowl over the salt.
• Close the cooker without whistler or cover the kadhai with the plate which closes it completely.
• Preheat for 10 minutes on normal flame.

Baking the cake finally :D

• Place the cake mould in the homemade oven and cover the oven(don’t put whistle over the cooker)
• Bake the cake on low to medium heat and check after 40 min by inserting a toothpick/knife in the middle. If it comes out clean the cake is ready. If not, then bake again for 10-15 minutes.
• In kadhai on medium to low flame it takes around 1-1.5 hours. In cooker it takes 45-60 minutes on low flame.
• Don’t check the cake again and again otherwise heat will keep coming out and it will not rise well. 
• Once baked well, take the mould out and let it cool. Now separate the sides of the cake stuck to the mould with the help of knife and once done, invert the mould over a plate/tray and tap at the top. Cake will come out itself.
• Do not take out a hot cake from the mould as it will not come out properly and can break.