Rava Mawa Cake Recipe

Directions

In a bowl, combine 1 cup of rava, which will serve as the foundation for a soft, textured cake batter.

For a deep, chocolatey taste throughout the cake, mix in the Cadbury cocoa powder, making sure it mixes in evenly with the rava.

For a light, well-risen cake, add baking powder to the batter and let it work as a leavening agent.

To make the cake fluffy and airy, add baking soda, which will react with acidic components to form air pockets.

After thoroughly mixing the rava, cocoa powder, baking powder, and baking soda to create a consistent, dry consistency, set the mixture aside.

Put the jaggery in a blending jar and let it work as a natural sweetener, adding a caramelized touch and enhancing flavor.

To achieve a soft, sensitive cake crumb, add oil to the blender to assist create a moist, glossy texture.

To create a creamy, well-balanced wet mixture, add the curd and blend until smooth.

To ensure a well-incorporated batter, evenly distribute the combined mixture into the dry rava mixture.

Make sure all the ingredients are thoroughly mixed for the ideal cake consistency by stirring the mixture until it is lump-free and smooth.

To give the rava time to absorb moisture and provide a softer cake texture, set the batter aside for fifteen minutes.

To ensure smooth removal and avoid the cake sticking, transfer the batter onto a lined baking tray that has been oiled.

After baking, crumble the mawa and evenly distribute it throughout the batter to give flavor, richness, and a hint of caramelization.

For 30 minutes, bake the cake at 180°C until it has set, risen, and developed a golden-brown crust.

To allow the flavors to settle and the texture to solidify before serving, let the cake cool before slicing