Pulse or grind till the coconut becomes fine in texture. Do not add water while grinding. Keep aside.
In a mixing bowl, add fine rava, condensed milk, milk, rose water and the ground coconut.
Mix very well. The sweetness is right and perfect with the amount of condensed milk added. Do check the taste and if you want some more sweetness, you can add a few tablespoons of sugar and mix again.
Instead of rose water, you can also add cardamom powder or vanilla extract.
Cover the pan with a lid and refrigerate for minimum of 1 to 2 hours or overnight or for 7 to 8 hours.
Before you bake rava cake, let the batter come to room temperature. Also preheat oven at 180 degrees Celsius/356 degrees Fahrenheit with both the top and bottom heating elements on.
Line a cake tin with parchment paper or butter paper. You can also grease the tin with oil, butter or ghee.
After the batter comes to room temperature, add ghee. You can also use butter or coconut oil or any neutral flavored oil.
Mix very well so that the ghee is evenly mixed with the batter.
Then sprinkle baking powder all over the batter. Mix again very well.
Baking rava cake
Pour the batter in the pan. Gently shake to even the batter in the pan.
Keep in the preheated oven and bake for 35 to 45 minutes at 180 degrees Celsius/356 degrees Fahrenheit. As temperatures vary from oven to oven, do keep a check. It can also take 30 to 40 minutes. Do note that not to over bake this rava cake.
Remove and check with a tooth pick or a bamboo skewer. It should come out clean without any batter particles sticking on it.
Keep the pan on a wired rack for the cake to cool down.
Once the cake cools down, then gently remove it from the pan on a chopping board. Slice the cake and then serve.
You can refrigerate the leftovers. The rava cake will become dense once refrigerated. So just warm them in the oven or microwave oven and then serve.
Serve suji ka cake plain as sweet snack or a dessert or as a tea time snack.
Instead of fresh grated coconut, you can use desiccated coconut.
You can also dry fruits and nuts like cashews, raisins, almonds, walnuts, pistachios.
Can add sugar if required.
Use fresh rava and not a rancid one. Make sure that the rava is clean and not infested with any insects or worms. Also, use a fine variety of rava.
Instead of ghee, you can use coconut oil or unsalted butter or any neutral-flavored oil.