Saturday, October 16, 2010

Navarathri Neivedyam IX - Steamed Rava Elaichi Cake

For the past few days, I have been almost smitten by this blog – Anna Parabrahma. Anjali, the writer weaves beauty through her blog pages. Of all her posts, I truly enjoyed reading her Mughal Samosas. I was there with her for a brief while, and even had a bite of those lovely samosas (mentally) as she travelled down her memory lane reminiscing the story of the Mughal samosas.

My Kesari Poli, one of the Navarathri Neivedyams was based on Anjali’s ‘Sanjacha Poli’. Today’s Neivedyam ‘Steamed Rava Cardamom Cake’ or 'Shravani cake', as she calls it, is also from her kitty. This recipe is simplicity incarnate. Grease the steaming dish, mix all ingredients and shove it into a pressure cooker and remember about it only after 20 minutes. Does cooking get easier than that?

I had my own doubts about how it would turn out and even had back-up plans ready. But the recipe patiently proved its worth in my kitchen too. The resultant cakes were great – a cakey no-ghee version of rava kesari. I am sure it will put a smile on everybody’s face who would have a bite of it. Next time I plan to experiment with some vanilla and carrots and probably a savoury version in the coming days.

Now over to Navarathri Neivedyam IX – Steamed Rava Elaichi Cake

Ingredients (serves four)

Bombay rava: ½ cup
Thick curd: ½ cup
Sugar: 1/3 cup
Ghee: 1 tsp (to grease the plate)
Baking powder: ½ tsp
Cardamom: 5- 6 pods, powdered
Badam (finely chopped): 4 or 5 Nos
Raisins: 10-15 Nos


Roast rava till a fine aroma arises and it turns slightly brown.
Grease the dish in which the cake would be steamed. I used ghee for better flavour, though oil would also be fine.
In a large bowl, mix all the above ingredients and continue whisking till the sugar melts.
Immediately place this in the pressure cooker and steam for 20 minutes. (I placed the dish at a certain height so that water / steam does not gush into it. So, I inverted another vessel inside the cooker and then placed the cake dish on top of that, thus achieving some height).
After 20 minutes, check if done. A clean greased knife should come out clean when inserted. If not done yet, steam for another 2 – 3 minutes. It should be done by then.
Offer to God.
Slice and serve.
I used sweetened condensed milk on top of each slice for better flavour. It enhanced the taste manifold. You could also experiment with jaggery syrup, etc etc.

This cake goes to 'Cooking for Kids - Festive Sweets/Savoury Event' hosted by Suma and created by Sharmi

(slice of the cake with a condensed milk topping)


  1. Shobhana you really made my Dasara a special one. It is in a long time I am seeing my recipe being recreated especially the steamed version as it my Mom's way of making.

    For the savory version try adding garlic chili paste and steam to make it like dhokla. This rava dhokla is a authentic Gujarati dish.

    Hope you continue liking my post and recipes :) Thanks for the link love too.

  2. Hmm, this looks so delicious. Yumm yumm.

  3. WOw cake looks absolutely beautiful and spongy..awesome!

  4. Such a neat idea! Looks so gorgeous. Thanks for the lovely entry and also making me drool.

  5. thats a lovely idea and is simple to make which I love:) thanks for the nice recipe. will try it soon!

  6. Good but how about if its mix with fresh Seasonal fruits



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