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Explore गुलाबजाम पेक्षा भारी चवीचा केक | रव्याचा केक | Rava Cake | Sooji Cake | Gulabjam Cake Madhura with 3,572,244 views, 42,236 likes, and 92 comments. Experience the impact of this video content that has captured audience attention.

Ingredients: • 1/2 cup / 100 gm Sugar • 1 1/2 cup / 225 gm fine Rava • 1/2 cup / 75 gm Milk powder • 3/4 cup / 100 gm Curd • 1/2 cup / 60 ml Water • 1/2 cup / 60 ml Oil • 1/2 cup / 60 ml Water • 2~3 drops Vanilla essence • 1 tsp Baking powder • 1/4 tsp Baking soda • 1/2 cup / 100 gm Sugar • 1/2 cup / 60 ml Water Method: • Blend sugar, rava and milk powder well together in mixer and add curd, water and oil. • Blend it well together and add water. • Blend it well together to make smooth batter and rest it for about 5-10 minutes. • Add vanilla essence, baking powder and baking soda and blend it well together. • Line up a tray with butter paper and pour the batter out into it. • You can grease the tray well with oil or ghee and dust some dry flour if you don’t have wax paper. • Tap the tray well so that air bubbles will be removed if any. • Preheat the oven at 180 Deg C for 5 minutes and bake the cake on 180 Deg C for 40 minutes. • Preheat a kadhai on high heat for 5 minutes and place a stand at the base. • Place the cake tin on the stand and cover the kadhai with a lid. • Bake the cake on medium heat for about 35-40 minutes. • Heat up a pan on medium heat and add sugar and water. • Mix well and cook the syrup on high heat until the sugar dissolves and mixture comes to boil. • Reduce the heat to medium and cook for 5 more minutes. • Turn the gas off and check the consistency of the syrup. We don’t want any thread consistency. It should be just sticky like gulabjam syrup. • After baking the cake for 40 minutes, turn the gas off and let the cake be in the kadhai for another 10 minutes. • Remove the lid and check with a toothpick. If it comes out clean, it means the cake is baked well. • Take the cake out and let it cool down completely. • Loosen the edges and flip the tin over a dish. • Remove the butter paper cut off the upper layer. • Removing this layer is optional. You can skip it if you don’t want. • Again transfer the cake into the tray and cut it into pieces. • Spread the sugar syrup on the cake and rest it for at least 10 minutes. • Take the pieces out and rava cake is ready. • This cake has shelf life of about 8 days at room temperature and in freeze for 15 days.

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