One of the few cakes that you can bake in a microwave oven – using semolina (rava), banana and coconut milk. Use coconut oil instead of ghee to make this vegan.
Whenever I see a dessert recipe whose ingredient list does not feature sugar and a gazillion calories worth of butter, I am tempted to try it out on the same day. When I chanced upon a steamed semolina- banana cake, it seemed too good to be true. When my newly married cousin in Bangalore tried it out and gave me a bright green signal, I had to try this out. Shilpa of Aayi’s Recipes has something similar on her blog, an authentic Goan recipe sent to her by a reader, but her recipe uses sugar instead of jaggery.
I’ve made slight modifications to the original recipe, in terms of microwaving the batter instead of steaming, and I did it on a trial and error basis, because my kitchen doesn’t have a big enough steamer to take the whole batter in one go.
Using the microwave for this recipe did seem to have its advantages:
1. Lesser cooking time (7 minutes as against 25 minutes of steaming)
2. Lesser cleaning up – just one microwave safe dish other than the wok used to mix ingredients
3. Even your kids can handle the recipe from the assembled-ingredients stage
Semolina-Banana-Coconut Cake (No bake)
Time taken – Under 15 minutes
Serves 6-8 people or more
Category – Healthy dessert, Festival food, Neivedyam