Rawa Mango Cake

Today just tried out rawa mango cake on my  homes  1st -year birthday. In my family everybody like to have “Iyengar Bakery “Rawa Cake. So, I have thought I can try it out! Its mango season so just enhance with mango pulp and named “Rawa Mango Cake”

Rawa is good for health than maida so this cake can be eaten anytime and its very much easy and simple to make. You can make for your small functions, for kids snacks and also use for short break tiffin for our kids. We can preserve the cake for 2-3 days in room temperature.

So  come have a look of recipe of “Rawa Mango Cake


1.5 cup rawa, ½ cup curd , ½ cup condensed milk, 1 cup powdered sugar, ½ cup oil,1 tspoon baking powder ,1/2 tspoon baking soda, 1 spoon mango essence,1/4 cup fresh mango pulp, 1 cup milk


Take vessel, add, ½ cup condensed milk, 1 cup powdered sugar Mixed well no lumps into it.

Add ½ cup oil, ½ cup curd and mixed properly. After this, add 1.5 cup rawa mixed well and keep aside for 15-20 mins.

After 20 min add 1/2 tspoon baking soda, 1 spoon mango essence,1/4 cup fresh mango pulp stir well.

Finally add 1 cup of milk If you feel batter is very thick then add more milk as per the thickness.  (rawa soaks more so it depends) Our batter is ready.

Take cake tin put butter paper & grease with oil and pour our batter into it.

Keep kadai on medium flame for preheat 5-7 mins Then keep our cake tin into it. Turn on gas on medium flame for 45 – 50 mins. Check with the toothpick if it clears that means your rawa cake is ready.

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