Goan rava cake
A fragrant one-bowl semolina cake with coconut and rose water; let the batter rest so the rava softens.
Based on Dassana Amit’s Dassana’s Veg Recipes of India recipe ↗
- Time
- 50 minutes + resting
- Makes
- 9 squares
- Oven, conventional
- 180°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- 20 cm square tin
- Baking paper
- Mixing bowl
- Spatula
The long rest is not optional: it changes the cake from gritty to tender by letting the semolina absorb the milk.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Mix all ingredients into a thick batter. Cover and refrigerate for 7–8 hours so the rava hydrates.
- 2
Heat the oven to 180°C (350°F). Grease and line the tin, then bring the batter back to room temperature.
- 3
Spread the batter evenly and bake for about 45 minutes, until the top is golden and the centre is set.
- 4
Cool completely before cutting into squares.
Your baking notes
Notes stay on this device.