Go Back

Semolina Banana Coconut Cake in the Microwave

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.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine Indian
Servings 8 portion

Ingredients
  

  • 1 - 2 tbsps ghee
  • 1 1/4 cups semolina / rava (small grain)
  • 3/4 cup jaggery
  • 3 bananas - medium sized
  • 200 ml coconut milk
  • 1/2 cup water
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp cardamom ground

Instructions
 

  • Grease a 9" or so microwave safe tray with some ghee on your fingertips. Keep aside.
  • In a blender / mixer, place the 3 peeled bananas with the jaggery, make a smooth paste and keep aside.
  • Heat the remaining ghee in a heavy bottomed wok, put in the semolina. On medium to low flame, constantly stir it around until it turns lightly golden. This part requires your full attention for 5-7 minutes and the slightest burnt semolina will spoil the taste of the cake.
  • Once the semolina turns golden, turn flame to lowest possible, pour in the banana-jaggery paste, stir till it is nearly absorbed by the semolina. This will take 30 seconds to a minute. Take the wok off the flame.
  • In a jug, whisk well the coconut milk, water, salt, baking powder, cardamom powder and pour it into the semolina mix in the wok. Stir well till ingredients are blended through.
  • Pour this mix into the greased microwave safe dish. Garnish with any nuts /dried fruits or candied fruit to make it more appealing to kids.
  • Microwave at 100% for 5 minutes. Check the degree to which the cake is cooked and then depending on that microwave at 80% for 2 minutes or so. Remove, cool and cut into squares /diamonds.
  • Serve warm.

Notes

Health tip:
This cake needs to be refrigerated because of its coconut milk content which may go rancid if left out for longer time. You can warm it by nuking it for 20 seconds or so. It makes an excellent dessert idea for the tiffin box for your kid or your spouse.
Jaggery is known to be rich in iron because of the huge iron vessels in which it is processed, hence better that sugar which is just empty calories. Diabetics, please be informed that eating jaggery does nothing better than sugar for your blood sugar levels as they both have the same glycemic index - calorie-wise and carbohydrate-wise, both are nearly the same. If you have to choose between the two, jaggery is just a slightly better choice because its more natural and nutritive than plain sugar.
Notes:
1. You will find jaggery, rava and ghee in any store selling Indian groceries.
2. In case you do not have a microwave, you can surely steam this cake as per original recipe's instructions.
3. A lighter coloured jaggery will yield a paler cake and a dark brown jaggery will give you the rich brownier one. If you do not find jaggery, by all means use brown sugar or even white sugar.
4. My cousin tried this with whole wheat flour instead of semolina and said the results were as good. Just increase the baking powder by a pinch.
5. Try it out with spices of your choice. I love the taste of cardamom and hence it found its place in this recipe. You could try out cinnamon or clove powder or even all spice powder.
6. This quick recipe can also fit into the 'Neivedyam' category, which is the offering to Gods made in most Indian homes for festivals and auspicious days as it has no eggs. And from what I hear, most Indian Gods and Goddesses love jaggery as well as bananas :) , and we love them for that.