Eggless Mango Rava Cake

Semolina Mango Cake/ Mango Rava Cake- easy egg less cake recipe made with semolina/suji and mangoes! Mango Rava Cake with all its new yummy and delicious flavors. This recipe is prepared using mango puree and semolina along with sugar and cardamom powder, which makes this cake recipe simply irresistible!

 

Ingredients:

 Fine Suji / Semolina/Rava – 11/2 Cup

Mango Puree - 1 cup

Milk-1/2 cup

Baking Powder - 1 tsp

Broken nuts - 1/4 cup

Tutti frutti- handful

 Sugar/ Brown Sugar - 1/2 cup

 Cardamom Powder - 1/4 tsp

Sunflower oil - 1/4 cup

 

Method:

  1. Preheat the oven to 180C.

  2. In a bowl, add semolina. Transfer sugar, baking powder, and cardamom powder and mix well.

 3. In this dry mixture, add oil and mix well. To this add milk andmango pulp and incorporate well.

4. Let the batter sit for 15-20 minutes so that the mango pulp gets absorbed by semolina.

5. Add finely chopped almonds, cashews &pistachios and tutti frutti to the cake batter.

5. Pour the batter into a greased loaf pan. Garnish with some pistachios and bake at 180 C for 30 minutes.

   6. Once baked, turn off the oven and take out the dish. Your Mango Rava Cake is now ready. Cut into your desired shape and serve warm.

 

 

Rava Halwa

Rava halwa is a delicious, melt in mouth halva that is almost similar to Tirunelveli halwa. This Halva is is an easy and quick sweet made with three Ingredients Rava, sugar and ghee. This halva prepared extracting milk from rava. The taste and consistency is almost same as wheat halwa with ghee oozing out. This halva is easy to cook and will be very tasty and for all occasions like festivals, functions, parties. It is an easy, comforting and delicious dessert. I made this for my daughter’s birthday

INGREDIENTS:

Rava – 1 cup 
 Sugar – 1 and 1/2 cup 
 Ghee – 1/4 cup

Cardamom powder – 1/2 tsp

Cashews – 10
 

METHOD:

1. Take rava in a wide bowl. Add 4 cups of water and soak it for 3 to4 hours. After soaking time, mash the rava well with hands.

 

 2. To extract milk, filter the soaked rava with strainer or cotton cloth. Squeeze as much milk as you can. Add 1 cup of water to rava mixture again and extract milk for second time.

OR

3. Transfer Soaked rava to blender and blend well and strain extract milk.

4. The extracted milk has come to be to 3 cups.

5. Then In a heavy bottom pan add ¼ cup water and 1 ¼ cup sugar, cook on medium flame and prepare 1 thread consistency sugar syrup.

6. Once sugar syrup is ready reduce flame to slow and add extracted milk slowly and keep stirring. 

7. Meanwhile in a small pan add 1/4cup of sugar and caramelize it in low flame. It will crystallize at first and then turns into golden syrup. 

  

8. Pour the prepared caramel into boiling milk and stir immediately. Keep stirring to avoid lumps. The mixture will bubble well and start coming and starts to become thick.

  9. Add ghee little by little in intervals and keep stirring in low flame until everything comes together without sticking to pan.

 

  10. Now add cashews to the halwa and mix well. Cook until halwa becomes glossy and oozes out the ghee. The halwa will be darker in color and will easily slide from the pan. Switch off at this stage.

11.  The delicious, melt in mouth rava halwa is ready. Serve warm and enjoy.

Rava Milk Burfi

Rava Milk burfi is an instant sweet dish recipe with available ingredients at home. This sweet is Rich, Delicious, melt in mouth soft and rich texture. All those who crave for sweet can have this delectable barfi anytime of the day. Apart from , all the sweet lovers Everyone will surely relish eating this sumptuous burfi. Today I made this Burfi for my son's birthday and Aadivelli

Neivedhyam.

Ingredients:

Rava - 1 cup

Milk-3 cups

Ghee- 1 cup

Sugar- 4cups

Saffron - for garnishing(optional)

Method:

1.In a heavy bottomed pan add all above ingredients and mix it well. Now turn on the heat.Keep the flame in medium and stir it continuously.

2. After 1o minutes it starts bubbling and you can feel nice aroma of ghee and milk.

3. Slowly the entire mixture will reaches a thick consistency say in about 15 minutes to 20 min and leaves the sides of the kadai.

4.Switch of the flame and stir well and Pour on to a greased tray and and allow it to cool then cut into desire shape after 5 minutes, with a sharp knife and garnish with saffron strands.

Now Burfi is ready .enjoy!