No Maida Fruit Cake I बिना मैदा, अंडे, ओवन के बनाये केक I Rava Cake I Pankaj Bhadouria

Ingredients

• 2 cups Semolina (Fine Sooji) (ground to a fine powder if coarse)
• 1 cup Plain Curd (Yogurt) (unsweetened, at room temperature)
• 0.5 cup Neutral Oil (such as sunflower or canola oil)
• 1 cup Powdered Sugar (also called icing sugar)
• 1 cup Water
• 1 cup Milk (full‑fat for richness)
• 0.5 teaspoon Baking Soda
• 0.5 teaspoon Baking Powder
• 1 teaspoon Cardamom Powder (freshly ground for best aroma)
• 2 cups Salt (for the kadhai base; a pinch for batter)
• 1 cup Mixed Tutti‑Frutti (half cup coated with flour, half for topping)
• 1 tablespoon All‑Purpose Flour (for coating tutti‑frutti; minimal amount)
• 1 sheet Butter Paper (Parchment) (cut to fit cake tin)

Instructions

1. Preheat Kadhai with Salt

   Spread 2 cups of salt evenly on the bottom of a large kadhai and turn the gas on to medium heat. Let the salt heat for about 5 minutes; this acts as a makeshift oven.

   Time: PT5M

2. Prepare the Cake Tin

   Brush the inside of the springform tin with a thin layer of oil. Cut a sheet of butter paper to fit the base and a strip for the sides, then press the paper onto the greased tin, ensuring no air pockets.

   Time: PT5M

3. Grind Semolina (If Needed)

   If the semolina is coarse, grind it in a food processor until it resembles a fine flour. Measure 2 cups total.

   Time: PT5M

4. Emulsify Curd and Oil

   In a mixing bowl, combine 1 cup curd with 0.5 cup neutral oil. Whisk vigorously until the mixture is smooth and emulsified.

   Time: PT3M

5. Add Sugar, Water, Milk, and Salt

   Add 1 cup powdered sugar, 1 cup water, 1 cup milk, and a pinch of salt to the curd‑oil mixture. Beat until the sugar dissolves completely.

   Time: PT4M

6. Incorporate Leavening

   Stir in 0.5 tsp baking soda, 0.5 tsp baking powder, and 1 tsp cardamom powder. Mix well.

   Time: PT2M

7. Add Semolina and Rest

   Gradually fold the ground semolina into the batter until smooth. Let the batter rest for 5 minutes so the semolina absorbs the liquid.

   Time: PT7M

8. Prepare Tutti‑Frutti

   Take 0.5 cup mixed tutti‑frutti and toss it with 1 tbsp flour. This coating prevents the fruit from sinking.

   Time: PT3M

9. Fold in Fruit and Transfer Batter

   Gently fold the coated tutti‑frutti into the rested batter. Pour the batter into the prepared tin, spreading evenly. Sprinkle the remaining tutti‑frutti on top.

   Time: PT4M

10. Bake in the Kadhai

    Place the tin inside the pre‑heated kadhai (the salt acts as a heat reservoir). Cover with a lid and bake for 35‑40 minutes on medium heat. Check doneness with a skewer; it should come out clean.

    Time: PT38M

11. Cool and Unmold

    Turn off the gas and let the cake sit in the kadhai for 10 minutes. Then carefully remove the tin, peel off the butter paper, and let the cake cool on a rack for another hour before slicing.

    Time: PT10M

Nutrition Facts

Calories

400

Protein

3 g

Carbohydrates

31 g

Fat

14 g

Fiber

2 g

Ingredient Substitutions

• Instead of Semolina (Fine Sooji): Fine rice flour, Almond flour
• Instead of Plain Curd (Yogurt): Greek yogurt, Buttermilk
• Instead of Neutral Oil: Melted butter, Ghee
• Instead of Powdered Sugar: Granulated sugar blended in blender
• Instead of Milk: Almond milk, Soy milk
• Instead of Baking Soda: Baking powder (increase amount)
• Instead of Baking Powder: Additional baking soda with a pinch of cream of tartar
• Instead of Cardamom Powder: Ground cinnamon
• Instead of Mixed Tutti‑Frutti: Raisins and chopped nuts
• Instead of All‑Purpose Flour: Cornstarch
• Instead of Butter Paper (Parchment): Greased foil

Equipment Needed

• Kadhai (Deep Heavy‑Bottomed Pan)
• Springform or Aluminum Cake Tin (8‑inch)
• Mixing Bowl
• Whisk or Hand Mixer
• Spatula
• Measuring Cups and Spoons
• Grinder or Food Processor (optional)
• Skewer or Toothpick (optional)

Critical Steps — Do Not Skip

• Preheating the kadhai with salt to simulate an oven
• Emulsifying curd and oil thoroughly
• Resting the semolina batter for moisture absorption
• Coating tutti‑frutti with flour to prevent sinking
• Checking doneness with a skewer before removing

Chef Tips from the Video

• Use fine maida‑style semolina for the softest crumb.
• Room‑temperature curd blends better with oil, giving a smoother batter.
• A pinch of salt enhances the sweetness and balances flavors.
• If you prefer a richer taste, replace half the oil with melted butter.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month.

Room temperature: Can sit at room temperature for up to 1 day, but best refrigerated.

Make-Ahead Tips

• The batter can be prepared up to 2 hours ahead and kept covered in the fridge.
• Baked cake freezes well; slice before freezing for easy portioning.
• Coated tutti‑frutti can be prepared a day earlier.

Frequently Asked Questions