Rooh Afza Gulkand Rava Cake is flavorful and moist. I baked it using “sooji” or rava, whole wheat flour, curd, milk, and “Rooh Afza”. Yes, Rooh Afza, kids favorite drink in summers. Another flavorful ingredient that I have used is “Gulkand”. Gulkand is made of rose petals and sugar & often used as a mouth freshener in India.
Sooji or Rava or Semolina – 1 cup
Whole Wheat Flour – 1 cup
Powdered Sugar – 3/4 cup
Curd or Yogurt – 1/2 cup
Refined Oil – 1/2 cup
Little warm milk – 3/4 cup
Cardamom powder – 1/2 tsp
Rooh Afza – 1/8 cup
Gulkand ( Patanjali Gulkand) – 1/4 cup
Baking soda or Eno – 1/2 tsp
Baking powder – 1 tsp
Salt a pinch
Sliced Pistachios for garnishing – 1/4 cup
- Soak 6 – 7 pistachios in 1/2 cup of water for 20 minutes. Then peel and slice them. Keep it aside.
- Dry ingredients: Shift whole wheat flour, cardamom powder, salt together and keep it aside. Now add sooji or rava and mix well.
- Wet ingredients: In a grinder add curd, oil and powdered sugar, milk, rooh afza. Grind them until smooth.
- Mix dry and wet ingredients together. Keep aside for 30 minutes (covered).
- After 30 minutes add gulkand, baking soda or Eno, baking powder and mix it well.
- Put batter into a greased baking pan and garnish with sliced pistachios. Tab the pan.
- Bake in the cooker for 60 minutes.
Pressure Cooker Method:
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
- Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
- Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
- Baking Tin should be made of Aluminium.
- If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( over bake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
- No gasket and whistle are needed. Remove them before baking.
- Don’t add water to the pressure cooker.
Heat the pressure cooker on high heat for 2 minutes.
Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid. Lower the flame after 2 minutes.
Let it bake for 60 minutes on low flame. After 60 minutes switch off the heat. Do not open the lid immediately.
After 10 minutes open the lid to check whether the cake is done. Put a knife on the cake.
If the mixture does not stick to it, it means the cake is done.
Enjoy eggless pressure cooker cake.
Baking time may vary.
Categories: Cooker Cake