non-vegetariannut-free
marwari
Marwari Keema Pulao with Garlic Raita
Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!
30 min
823 cal
30gProtein
76gCarbs
44gFat
2Recipes
Loading...
Aromatic, protein-packed savory egg and semolina cake, a comforting snack that's quick to whip up!
A wonderfully moist and simple Indian tea-time cake, also known as Rava Cake. Made with semolina and eggs, its unique, slightly grainy texture and the subtle aroma of cardamom make it a delightful treat that's incredibly easy to prepare.
Serving size: 1 serving
Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!
Hearty Rajasthani Mutton Stew with fiber-rich Bajra Roti – a soul-satisfying and energy-giving meal!
Melt-in-mouth Mutton Nagori with soft Gehu ki Roti – a perfectly spiced, homestyle comfort food!
Aromatic Chicken Soola with warm Gehu ki Roti and tangy mint chutney – a protein-packed, energy-giving meal!
Perfectly spiced Laal Maas Kofta Curry with fiber-rich Bajra Roti – a protein-packed comfort food!
Iron-boosting Mutton Kaleji Masala with warm Gehu ki Roti. A perfectly spiced, homestyle meal!
Aromatic, protein-packed savory egg and semolina cake, a comforting snack that's quick to whip up!
This marwari dish is perfect for snack. With 370.8 calories and 7.77g of protein per serving, it's a low-sodium, low-calorie option for your meal plan.
Prepare the oven and pan. Preheat your oven to 180°C (350°F). Grease an 8-inch round baking pan with ghee or butter, then dust it with all-purpose flour, tapping out any excess. Alternatively, line the bottom with parchment paper.
Combine the dry ingredients. In a large mixing bowl, whisk together the fine rava, baking powder, cardamom powder, and salt. Mix thoroughly to ensure the leavening agent is evenly distributed.
Mix the wet ingredients. In a separate bowl, use a hand mixer or a whisk to beat the eggs and sugar together for about 2-3 minutes, until the mixture is pale, thick, and ribbony. Pour in the melted butter and room temperature milk, and whisk until just combined.
Combine and rest the batter. Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold everything together until no dry streaks remain. Be careful not to overmix. Let the batter rest, covered, for 15 minutes. This step is crucial for allowing the semolina to absorb the liquid and soften, resulting in a moist cake.
Pour and garnish. After resting, the batter will have thickened. Give it a gentle stir, then pour it into the prepared baking pan and spread it evenly. Sprinkle the slivered almonds uniformly over the top.
Bake the cake. Place the pan in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean, the top is golden brown, and the edges begin to pull away from the sides of the pan.
Cool and serve. Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert it onto the rack, remove the pan, and let it cool completely before slicing and serving.