How about some jamun rava cake today?

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Here’s how it is made.

Dry ingredients

1¼ cup – Fine rava
¼ cup – Whole wheat atta
1 tsp – Baking powder
¼ tsp – Baking soda
¼ tsp – Salt

Wet ingredients

¾ cup – Raw sugar
⅓ cup – Ghee
½ cup – Dahi
¾ cup – Milk
1 tsp – Vanilla extract

For the Jamun swirl

200g – Jamun
2 tbsp – Raw sugar
3 tbsp – Water

Method

*First make the jamun compote. For that, pit the jamuns, blend the jamun flesh with little water and sugar and cook on slow flame for about 10-15 minutes or until it thickens up. You can also put a pinch of star anise and clove powder in it. It should be of jam-like consistency.
*Let it cool down to room temperature.
*Mix all the wet ingredients together. Add the rava and let it rest for 30 minutes. This gives time to rava to fluff up.
*Mix the remaining dry ingredients together and add to the rava mixture. Mix till just combined. Don’t overmix.
*In a greased and dusted tin, layer the batter and the jamun compote and run a fork through it to create pretty swirls.
*Bake at 180 degrees Celsius in a pre-heated oven for 35-40 minutes.

Would you like to try?

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