Rawa Mawa Cake Eggless / Semolina Milk Cake

Rawa Mawa Cake Eggless / Semolina Milk Cake

By Harshada
  • Serves: 8" round cake
  • Prep Time: 15 Minute
  • Cooking: 25 Minute
  • Calories:

Most of us grew up on a traditional rawa cake made by moms and grandmoms, baked or steamed in pressure cookers. My mom too had her own recipe that needed soaking semolina overnight and lots of ghee or clarified butter. Since all of it needed some efforts and time, a cake was a rare treat in our household. But times have changed now. Ovens and microwaves are now a necessity in modern kitchens. And a lot of tedious recipes are replaced by simple ones. Ours is one of those simplified no fuss recipes, that gives a rich dense cake with Indian flavors. Check the recipe video on our youtube channel : NamakShamak



  1. Sift maida,rawa,baking powder and baking soda in a bowl and mix
  2. In another bowl, whisk yogurt,oil and sugar and beat till sugar dissolves. Add nutmeg and cardamom powder.
  3. Add khoya/mawa and beat again.
  4. Add the maida rawa mixture in steps of half cup at a time into the wet mixture and beat to incorporate. Add 1/2 Cup milk to adjust the consistency of the batter.
  5. Preheat oven at 180 deg C. Grease baking tins with butter or oil and dust some dry flour over it.
  6. Pour the batter in baking tins and bake for 25 to 30 mins until a knife or skewer inserted at the centre of the cake comes out clean.
  7. Cool the cake and demould. Cut into slices and serve. Stays good for 2 days ina clean storage container. And upto 5 days under refrigeration.
  8. Superfine Rawa works best in the recipe.. For a more moist fluffy texture the rawa can be soaked in milk for 10 mins and added to the final batter at the end.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!