Saffron Sooji Badam Cake (Eggless Semolina Cake)

OK People, brace yourselves while I announce my new cake creation, Saffron Rava Badam Cake. Even though I am not much of a baker, I admire the concept of baking. You measure ingredients correctly, mix it, toss it in the oven, pull it out after X amount of minutes and voila, you have your masterpiece. All this without any kind of baby-sitting involved. What could ever go wrong then?

But then the put-off factors for me while baking cake are All Purpose Flour, eggs and butter. OK, OK, I said it and I can feel the expert bakers rolling their eyes and sneering at me. But hey, I look for alternatives and dare I say even think of creating one too?

So this is one of those rare Eureka moments for me. An idea sparks in my head, I then dare to venture it, everything goes as expected and the output is not bad at all. Yiipppe! I get to bake my cake and eat it too!
Suddenly I can hear the birds chirping, the flowers blooming, the water flowing, the bees buzzing and the world seems like a better place after all.

Rava cake


  1. 1 cup of small Rawa /Sooji

  2. 1/2 cup sweetened condensed milk (fat free)

  3. 4 Tbsp MTR badam feast

  4. 1/2 cup oil

  5. 4 tsps Sugar

  6. Few saffron strands

  7. 1/4 cup milk

  8. Handful of raisins, almonds (cut/slivered)

  9. 1 teaspoon Baking powder

  10. Pinch of salt


  • Soak the saffron strands in the milk for about 30 minutes, or until the milk turns bright yellow in color and the saffron strands have dissolved.

  • Mix all the dry ingredients first. Mix the Sooji with sugar, baking powder, sugar, Badam feast powder, salt.

  •  Now stream in the oil and mix well. Next add the condensed milk and mix thoroughly.

  •  Add the raisins and almonds to the batter and keep aside for 5 minutes.

  • Bake at 350 degrees for 25 minutes. At about 23rd minute check with a knife to see if properly baked, if there is a brownish glaze on the top then remove from the oven, if kept for more time the cake starts becoming hard.

  • Keep aside for 15 minutes until cooled. Cut and Serve.

 This is my contribution for the event Think Spice …. think Saffron hosted by wonderful and thoughtful Sunita of Sunita’s world.

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  1. Asha says:

    Looks delicious. You could send this to RCI too as Dasara sweet!:))
    MTR Badam feast? Got to check it.

    Thanks Asha for the great advice. Yeah, I love badam feat.

  2. sunita says:

    It does look so lovely indeed…success is always sweet, isn’t it…thank you so much for sending it over.

    Thanks Sunita. In fact I feel so humbled sending it to ace bakers like you

  3. Dhivya says:

    how in god’s name did u even come up with this one! Luks Yummo! will give ur invention a try….

    Thanks Dhivya. It is a rare event beleive me!

  4. Kamini says:

    Looks lovely. A couple of questions: do you use sweetened condensed milk, or unsweetened? I’m not sure I can get the Badam feast powder, could you suggest any substitutes?

  5. Prathima says:

    This is a fantastic idea. I will definitely try this one. Do you think we could use apple sauce, instead of oil? Or maybe do half oil and half apple sauce?

  6. Anamika Singh says:

    Hi Red Chillies
    Just browsing and found your blog site. Its nice and will visit more often….
    Greetings come to from Botswana from another cake lover. Do visit my blog whenever you can. I like the way you’ve categorised the recipes.

  7. Madhuram says:

    That’s a great recipe RC. It’s so tempting. I’ll prepare it very soon. The combination of ingredients seems to be perfect. You can submit this one too.

  8. Anu says:

    Hi RC,

    The Rava cake looks yummy and the recipe sounds simple too. I have tried the rava cake adding bananas to it and posted the same in my blog.

    Your website is well organised and presented very well. Loved browsing the various recipes. Do visit my blog when u find time. Here is the link to my Rava Cake recipe Your comments are highly appreciated 🙂

  9. deepti says:

    rc is a great inspiration for trying new recipes….

    can we add ghee instead of oil in this recipe

    Thanks a bunch Deepti, I am sure ghee will work without a problem.

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  11. Irma says:

    Ahaa, its nice conversation on the topic of this article here at
    this weblog, I have read all that, so now me also commenting here.

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