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–+ servings

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 minutes
Cook Time 30 minutes
Course Bread/Indian Bread, Cakes/Dessert/Bread, Dessert, Diwali Recipe, parshad, puja recipe
Cuisine Indian, Indian Fusion, North Indian
Servings 10

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.
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