Eggless Rava Cake

Combine 1 cup unroasted semolina and 3/4 cup sugar in a blender jar, then grind into a fine powder. Reduce sugar to 1/2 cup if you prefer less sweetness.

Transfer the ground mixture to a bowl and set aside, ensuring you are using good-quality semolina.

In the same blender jar, combine 1/4 cup yogurt, 1/4 cup oil, 1 tablespoon ghee, 1 teaspoon vanilla essence, and 1/2 cup milk. Blend into a fine paste.

Pour the blended paste into the powder, mix well until no lumps remain. Cover and let sit for 20 minutes to allow the semolina to absorb the milk fully.

Prepare a baking tray or container by lining it with parchment paper and greasing the surface with ghee or oil.

After soaking, check the batter consistency and add a little milk if too thick. Fold in 1/2 teaspoon baking soda and 1/2 teaspoon baking powder until well mixed. The batter should ribbon off a spoon.

Fold in a handful of fruit candy mix. You may substitute with nuts or cardamom powder instead.

Pour the batter into the prepared tray and gently tap the sides to release air bubbles.

Using a pressure cooker: Heat a heavy-bottomed pan for 10 minutes. Place a plate inside the cooker and set the batter-filled tray on top. Cover and cook on low heat for 25–30 minutes, checking occasionally with a toothpick. If raw batter sticks to the toothpick, cook an additional 10–15 minutes on low heat.

Using an oven: Preheat to 180°C for 10 minutes. Bake at the same temperature for 30–35 minutes. If not fully cooked, bake an additional 5–10 minutes.

After the cake cools, run a knife around the edges and invert onto a plate. Remove the parchment paper, slice, and serve.