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.