This cake recipe has been in our family for ever! Yes it is one of those rare legacy type recipes that I am sharing with all you wonderful people.
Ingredients: Makes 8-10 pieces
- 1 1/2 cup Fine Rawa or Semolina
- 1 cup- Sugar
- 1 1/2 cup Sour Plain Yogurt or Dahi (to make the yogurt sour, leave it outside over night)
- 1Tbsp. Ghee or Clarified butter
- 1/4Tsp. Soda bicarb
- 2-3 Caps of Vanilla Essence
- Pinch of salt
- Nuts or Candy to garnish
Method-
Mix the semolina, yogurt, ghee and sugar in a large vessel and set aside for one and a half to two hours. Leave for 8 hours if the weather is cold. (The semolina should not be roasted and the yogurt should be slightly sour)
After leaving for 8 hours, add the soda bicarb, a few drops of vanilla essence and a pinch of salt and mix the batter in one direction for some time. It should be of pourable consistency though not very watery or thin. Pour the batter in a shallow non-stick fry pan, line with some ghee.
Do not tap the pan. Top it with raisins and dry fruits(optional). Cover the pan and keep it on a low flame for 15-20 mins. The Cake is ready when an inserted toothpick comes our clean. Your house will be filled with soft vanilla flavored air
When ready, the sides of the cake will be golden brown in colour.Remove from the flame & leave to cool for a few minute. Turn it over & cut into desired pieces and serve.Tastes best when made on a burner rather than in an oven
Serve hot during tea time. It is Divine!!! Stays well for a week. I have to warn you though, once you start eating you cant stop.
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