Rava Cake Recipe in Pressure Cooker – Soft, Moist and Easy

Have some rava sitting in your kitchen and feel like making something a little different? 

How about a soft, sweet and delicious cake without using an oven?

This Rava Cake is an easy homemade cake made with Anil Double Roasted Rava, curd, milk, butter, sugar and a few simple ingredients. The best part is that you can make it right in your pressure cooker.

So, let's get started. 

Ingredients for Rava Cake 

Main Ingredients 

For Preparing the Cake Mould 

● Little butter or oil for greasing
● Maida for dusting 

Equipment Needed

● Mixer or grinder
● Two mixing bowls
● Cake mould
● 3–5 litre pressure cooker ½ tsp ½ tsp 2 tbsp
● Small stand or plate to keep the cake mould inside the cooker

How to Make Rava Cake in a Pressure Cooker 

Step 1: Grind the Rava 

Take 1 cup of Anil Double Roasted Rava and add it to a mixer jar. Grind it for a few seconds until the rava becomes finer.

You don't need to turn it into a completely smooth powder. Just grind it enough to get a finer texture. Transfer the ground rava to a mixing bowl. 

Step 2: Add Curd and Milk 

Add 1 cup of curd and 1 cup of milk to the grinded rava. Mix everything well until the rava is properly combined with the curd and milk. The mixture will be thick at this stage.

Cover it and let it rest for 10 minutes. This resting time allows the rava to absorb the liquid and become softer.

Step 3: Prepare the Dry Mixture 

While the rava mixture is resting, take another clean bowl.

Add 1 cup maida, ½ cup milk powder, 1 tsp custard powder, ½ tsp baking soda and ½ tsp vanilla extract. Mix everything together well. Make sure the ingredients are evenly combined. Let this mixture rest for 10 minutes.

 Keeping the two mixtures ready separately makes it easier to combine everything properly later. 

Step 4: Add Butter and Powdered Sugar 

After the rava mixture has rested for 10 minutes, add 60 ml melted butter.  

Next, add 1 cup powdered sugar. Mix well until the butter and sugar are properly combined with the rava mixture. If you are using butter, make sure it is melted but not very hot before adding it.

Step 5: Add the Dry Mixture 

Now add the prepared maida mixture to the rava mixture. Mix gently until everything comes together and you get a smooth cake batter.

Do not mix too aggressively. The batter should be thick but easy to spread into the cake mould. 

Step 6: Add Tutti Frutti 

Add 2 tablespoons of tutti frutti to the batter. Mix gently so that the tutti frutti is spread evenly throughout the batter.

If you like, you can keep a little extra tutti frutti aside to sprinkle on top before baking. 

Step 7: Rest the Final Batter 

Once all the ingredients are mixed, cover the bowl and let the batter rest for another 20 minutes.

This is an important part of the recipe. The resting time gives the rava more time to absorb the liquid and helps the batter settle before baking.

While the batter is resting, you can prepare the cake mould and pressure cooker. 

Step 8: Prepare the Cake Mould 

Take your cake mould and grease it well with butter or oil. Make sure to cover the bottom and sides properly. Now dust a little maida inside the mould.

Turn the mould around gently so the flour coats the greased surface. Shake out any extra flour. This helps prevent the cake from sticking to the mould after baking. 

Step 9: Pour the Batter into the Mould

After the batter has rested for 20 minutes, give it a gentle mix. Pour the batter into the prepared cake mould.

Spread the top evenly using a spoon or spatula.

If you save some tutti frutti, sprinkle it on top. Don't fill the mould right to the top. Leave some space because the cake will rise while cooking. 

Step 10: Prepare the Pressure Cooker 

Place a stand inside a pressure cooker. The cake mould should sit securely on the stand and should not touch the bottom of the cooker directly.

Preheat the cooker before placing the cake inside.

For this recipe, the cooker is used for baking, so do not use the whistle.

Once the cooker is properly heated, carefully place the cake mould inside.

Step 11: Cook the Rava Cake 

Close the pressure cooker without the whistle. Cook the cake on low flame for around 30 minutes.

The low flame is important. It allows the cake to cook slowly and evenly without burning the bottom. After around 30 minutes, check the cake. Insert a toothpick into the centre.

If it comes out clean or with a few moist crumbs, the cake is done. If the batter is still sticking to the toothpick, cook it for a few more minutes and check again.

Cooking time can vary slightly depending on the size of your mould and the heat of your stove. 

Step 12: Cool the Cake Before Cutting 

Once the cake is cooked, carefully remove the mould from the cooker. Let the cake cool completely before trying to remove it from the mould.

Run a knife gently around the edges. Place a plate over the mould and carefully turn it upside down. Your homemade rava cake is ready.

Cut it into slices and serve. 

Tips for Making a Soft Rava Cake

● Grind the rava properly: Grinding the rava before mixing helps give the cake a smoother and softer texture.
● Don't skip the resting time: There are two important resting stages in this recipe. First, the rava is rested with curd and milk for 10 minutes. The dry mixture is also rested separately for 10 minutes. After everything is combined, the final batter is rested for another 20 minutes.
● Use room-temperature ingredients: Using curd and milk at room temperature can help the ingredients combine more easily.
● Don't add very hot butter: If you are using melted butter, allow it to cool slightly before adding it to the batter.
● Keep the flame low: A low flame is important when making cake in a pressure cooker. High heat can cause the bottom to cook too quickly while the centre is still not done.
● Don't open the cooker repeatedly: Try not to keep opening the cooker while the cake is cooking. Check it only after around 30 minutes.
● Let the cake cool: Don't cut the cake immediately after taking it out. Letting it cool helps the cake set and makes it easier to slice neatly. 

Why Use Anil Double Roasted Rava? 

The main ingredient in this recipe is rava, so choosing a good-quality rava matters. 

Anil Double Roasted Rava is made from wheat semolina and is roasted twice. It can be used in a variety of everyday dishes and is also a great choice for trying recipes like this homemade rava cake.

For this recipe, we grind the rava before using it. This gives it a finer texture and helps it blend nicely with the curd and milk.

If you enjoy making homemade recipes with rava, keeping a pack of Anil Double Roasted Rava in your kitchen can come in handy. 

Make Your Rava Cake at Home with Anil Double Roasted Rava 

Making a cake at home doesn't always mean you need an oven or complicated equipment.

With a few everyday ingredients, a pressure cooker and good-quality rava, you can make a soft and tasty cake right in your own kitchen. 

The next time you have Anil Double Roasted Rava at home, try this recipe. Grind the rava, mix it with curd and milk, give it enough resting time, and let the pressure cooker do the rest. 

Serve it warm with tea or enjoy a slice whenever you are craving something sweet. 

Shop Anil Double Roasted Rava → 

Anil Foods – Simple ingredients. Homemade goodness.