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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 form puja and 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 as thats what I had at home. 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 for 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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