Name: Panchamrit Cake/ Rava Panchamrut Cake
Prep time: 5 min
Cook time: 30 min
Ingredients: 1/2 cup milk (whole milk preferred); 1/2 cup yogurt/dahi/curd; 1/4 cup ghee; 1/2 cup white granulated sugar (I used 1/2 cup plus 1 tbsp sugar for the right amount of sweetness); 1 cup semolina/sooji/rava (fine semolina preferred, I used regular ); 1/2 tsp green cardamom powder/choti elaichi powder; 3/4 tsp baking powder; 1/4 tsp baking soda; 2 tbsp honey; 1 tbsp oil (for greasing baking pan); 1 tbsp chopped nuts and rose petals for garnishing

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Milk ,yogurt, ghee, sugar and honey are the 5 ingredients of Panchamrit and when mixed with sooji, it makes a delicious egg free cake that can be used for parshad or for pujas. The honey is drizzled on top of the cake instead of baking it with the rest of the ingredients as heating honey, makes the honey toxic.

For those not familiar with the term panchamrit- its a combination of two sanskrit words-panch meaning five and amrit meaning nectar. So Panchamrit literally means a nectar made of five things. Panchamrit is offered to the deities during festivals and pujas. This cake is a fusion of traditional and modern. Traditional Indian panchamrit is mixed with sooji and turned into a modern cake. Can be made for janamashtmi, Ganesh chaturthi, Diwali, Holi or any festival where you want to serve cake with a traditional flair.

The inspiration for this cake is my Mango Semolina Cake and Three ingredient coconut semolina cake. Both cakes are egg free and turn out soft and delicious. These cakes make an excellent accompaniment to coffee and tea.

Some other eggless cakes to try are-

Eggless Cheesecake-No Bake Recipe

Eggless Gulab Jamun Mix Cake Recipe

WholeWheat and Jaggery Eggless Banana Bread

Whole Wheat Eggless Tutti Frutti Britannia Style Cake

Eggless Gulab Jamun Cake and Rabri Shots

Here is the written recipe followed by the step by step pictorial one-

Panchamrit Cake/ Rava Panchamrut Cake

Milk, yogurt, ghee, sugar and honey are the key ingredients in panchamrit and when mixed with sooji, it makes a delicious egg free cake that can be used for parshad. The honey is not baked into the bake, but drizzled on top.

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Prep Time 5

Cook Time 30

Course Bread/Indian Bread, Cakes/Dessert/Bread, Dessert, Diwali Recipe, parshad, puja recipe

Cuisine Indian, Indian Fusion, North Indian

Servings

Equipment

1 large mixing bowl
1 6 inch round baking pan
1 large spoon for mixing
1 parchment paper for lining pan

Ingredients

1/2 cup milk whole milk preferred
1/2 cup yogurt/dahi/curd
1/4 cup ghee
1/2 cup white granulated sugar I used 1/2 cup plus 1 tbsp sugar for the right amount of sweetness
1 cup semolina/sooji/rava fine semolina preferred, I used regular
1/2 tsp green cardamom powder/choti elaichi powder
3/4 tsp baking powder
1/4 tsp baking soda
2 tbsp honey
1 tbsp oil for greasing baking pan
1 tbsp chopped nuts and rose petals for garnishing

Instructions

Preheat oven to 350 F/180 C
Grease the baking pan and line the bottom with parchment paper
In a large bowl add milk, yogurt, ghee, sugar, semolina and elaichi powder. Mix well with a spatula or spoon. Cover and set aside for 15 minutes
The batter will thicken as the semolina will absorb milk and yogurt. Add in the baking powder and baking soda and mix.
Pour batter into prepared baking pan. Tap pan on the counter a few times to remove any air bubbles. Top with chopped nuts(optional) and bake for 30 minutes or till a tooth pick inserted in center comes out clean.
Cool for 5 minutes in pan. Run knife around edge of pan, flip cake over, remove parchment paper and cool completely on rack
The backside of the cake is flat and perfect for drizzling some honey and garnishing with chopped nuts and rose petals
Best served at room temperature. Slice and store in air tight container in fridge for 10 days or 4-5 days at room temperature.

Notes

Honey is a key ingredient in panchamrit. But instead of baking honey we drizzle it on top of the baked cake. I feel honey loses its properties when heated. I used 2 percent milk, but whole milk is recommended. Fine semolina/ sooji is preferred but I have used regular sooji. Regular sooji makes the cake more granular. Can substitute with oil if you dont want to use ghee. Flipping and using the back of the cake gives a flat cake or drizzling honey and decorating with nuts. I used a 6 inch pan but if you use a larger pan, the cake will be thinner.

Keyword 5 ingredient cake, cake for ganpati, cake for janamashtmi, cake for parshad, egg free cake with yogurt, eggless cake for puja, eggless rava cake, eggless sooji cake, honey cake, panchamrit cake, panchamrut cake, rava cake, rava cake in kadhai, rava cake in pressure cooker

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Here is the step by step pictorial recipe-

Ingredients