Mam, does this cake rise? I see that you put baking powder and kept the batter to rest for one and half hours... Wont the baking powder stop producing carbon dioxide by then? Also what is the size of the tin you used?
You've asked some interesting questions. Thank you, Preethi. Yes, the cake rises, but not like an airy sponge cake. That's because in this cake, we don't use any maida. We use just semolina. The semolina needs some soaking time to fluff up. Traditionally, the batter is kept overnight for this purpose. But like I've mentioned in the video, just around an hour is more than enough. Coming to the use of baking powder, like in any other semolina cake, in this one too you shouldn't add the amount of baking powder you would add in a maida cake. If you do, the cake will rise and then sink in the middle. It needs very little of it. Also, almost all the baking powder you'll find on shop shelves today is "double acting" baking powder. I won't go into the chemistry of the way it reacts in a batter or dough. But to put it in lay terms, a part of it creates gas bubbles when it comes in contact with moisture in the dough or batter. But the other part of it creates gas bubbles only when the dough or batter is heated. So the baking powder continues to stay active even if the batter, or say, cookie dough, needs a long resting time. That said, eggs are the main leavening agent in this traditional coconut semolina cake, not baking powder. And finally, I use an 8" round pan. I've mentioned this in the video. Hope I've answered all your questions, Preethi.
Tried it! And it turned out amazing! I am quiet busy with my business but I was so impressed with your recipes that I took a few minutes out of my busy schedule to post on everything I tried from your channel, as a thank you from me.. for teaching me❤ your amazing skills and recipes to get the perfect bakes! Thank you and God bless u with good health.
You're very, very welcome, Vineta. Thank you so much for your appreciation and support and for trying out my recipes. God bless you and your family too.
Hi Veena watched this today & so happy to know you have given detailed description of ing ,mixing & baking to the viewers in comment box too.Thanks a ton dear .❤❤
Thank you for this authentic recipe.I tried it out and it turned out very well. Only I had to bake it for less time as my oven gets overheated and I put it into small foil containers to bake. Waiting to try out your other recipes as well.😊
Yes, Bernice, when you divide the batter into smaller portions, these smaller cakes need less time to bake. But thank you so much for trying out my recipe. Hope you'll find the other videos on my channel interesting too.
Thank you so much for this so easy and well explained rava cake God bless u with good health and bless ur lovely hands for teaching us. Helena from dubai.
You're most welcome. And thank you so much for the good wishes and appreciation. God bless you and your family too, Helena and Jason. And have a great Christmas and New year! .
Your explanation forcing us to try your recepies. I have tried and it turned out perfectly well.God bless you always and wish you good health and Merry Christmas you and fly.👍
Hello. I starting make the coconut cake, I think it's beautiful cake. I feel very lucky to have something for Christmas from your country. Merry Christmas 🎅 🎄
love listening to you veena dearest. you explain so well making it easy to follow and anxious to try out your recipes. waiting to try out some more but just waiting for the house painting to be done and the house back to be tidy then there is no stopping to try out veenas recipes
Hi Veena, i'm a great fan of your channel. I have tried a few of your recipes and have turned out very well. I made this goan coconut suji cake today and And came out very well too. Thank you so much for your effort and may God bless you with good health and to make more videos like this as well. 😊
Miss Veena we don’t get fresh coconut. Can I use the dry coconut in the packet thank you ma’am. I am so happy that you replied to me. I love to eat bath cake..
You're welcome, Kathy. And yes, the dry coconut in the packet is called desiccated coconut and can be used in this recipe. And I've already suggested how you could make baath cake with this. Because this kind of coconut does not have any moisture, you'll have to soak it in milk or water first and then proceed with the recipe. Also, since desiccated coconut is already quite fine, almost like a powder, you don't have to grind it further.
Thanks auntie for your recipe,simple and easy to follow with tips and tricks. Yes goa is full of coconuts 🥥. Hope to make it soon. Ma'am Sanna recipe please
You're most welcome, Brenda. I posted my sanna recipe just 3 weeks ago. But here's the link for your convenience: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-M7hBurzhfLc.html And if you want to see a listing of all the videos I've posted so far, here's the link: ru-vid.comvideos
Hi Veena,I tried the Baath recipir and it turned out amazing,thanks so much Next I'm trying out the Bolinhas,I'll give you the feed back...God bless you
Hi😃Thank you for such a nice, practical and easy recipe🤗It turned out very tasty🤤 I made a dough with flour, water and ghee and baked it in this shell and also decorated it with strips of flour💃😃 Keep up your excellent work and God's blessings be upon you and yours🙏💝
I haven't understood your question properly, Kathy, because of the typos. If you live outside India, look in the frozen section of grocery stores for grated fresh coconut and then thaw it and grind it in a mixer grinder to make the grated coconut pieces finer and smaller. But if you live in India, then you could buy a regular coconut and then grate the flesh at home yourself. If you want to use desiccated coconut, use around 150g of it. Then mix it with 1/2 cup warm milk or water and let it soak for an hour to rehydrate the dried coconut. After that follow the recipe exactly. But in the end, just before baking the cake, add some extra milk to the batter (in addition to what is mentioned in my original recipe) and adjust the final consistency of the batter to a soft dropping consistency. Hope this helps.
Hi ma'am, thank you for this recipe.😊 One question, can we make a veg version of this cake? If yes, what are the alternatives for making it an eggless cake?
You're most welcome, Rajesh. For a vegetarian version, just replace the eggs with yogurt, 1/4 cup yogurt for each egg. Just see that the yogurt is not too sour.
Hi Veena. Thanks for all the recipes u showed but I wanted u to please show me how to prepare gram dal dos I had asked before for dried ( galmo) prawns pickle please. Thanks God Bless U. N Wishing U good health always,
You're welcome, Deodita. Gram doce is on my list of videos to be posted. But unfortunately, I have no experience of making or even tasting the dried prawns pickle.
Veena,I prepared this baath but I used baking powder instead of baking soda. It was not firm even after cooling .What may be the possible reason?The taste was superb no compromise on that.
Jessica, my recipe mentions a small amount of baking powder. Did you mean you added baking soda instead of baking powder? Anyway, the use of baking soda or baking powder cannot be the cause for your baath cake not being firm enough. Where you could have gone wrong could be the adjustment of the consistency of the batter before baking. The batter should not have a pouring consistency. It should have a thick, dropping consistency. Another reason could be that your oven temperature was not right and you were baking at a much lower temperature. But if your oven is functioning well, that may not be the reason. When you repeat the recipe, please see that your batter consistency is not too thin to begin with.
@@PataCake Thanks Veena for your reply. I used baking powder and the consistency of the batter was the same as shown in your video. I presume the oven might be the cause as I had kept it at low temperature. Will definitely try again. Thanks again.
@@mariapinto9886 , you can add the baking powder in the batter earlier too. It gets activated fully only after you heat and start baking the baath. (Baking soda cannot be added earlier. ) For desiccated coconut, you need to add a slightly less volume. Around 2 to 3 tablespoons less. For a better texture, mix it with 1/4 cup milk or water and set it aside for 20 minutes before using it. But you could also add it right away. It won't make much of a difference. Just make sure to adjust the consistency of the cake at the end before baking.
Thankyou mam for this recipe... before stumbling on your video i had tried to make semoline cake without eggs and with both baking powder and two pinches of baking soda too. It was a failure ..it rose and fell and crumbeled..mam i have a query can we skip eggs? Thankyou for the very precise explanation ...
Shireen, you're most welcome. Yes, you could skip the eggs. But use 1/4 cup of sweet (not sour) and whipped yogurt for every egg to be substituted. Also, the final consistency of the batter is important. Not too thin and not too thick.
veena is there need of putting the batter in the fridge after all it is only for one and a half hour. keeping in the fridge may not allow the sojee to absorb the moisture and it will not be dry. please advise thank you
Hi Larry! You're right. There's absolutely no need to keep the batter in the fridge, Keeping it in the fridge is optional, except maybe if you make the baath at the peak of summer or the hottest time of the year. But if you do decide to let the batter rest in the fridge, don't worry, the rava WILL surely soak up enough moisture and become fluffy. I've checked this for myself. But what you should do in case your batter is kept in the fridge is to take it out in an hour and leave it on your counter top to come to room temperature. Another thing, if you check my bolinha recipe (where rava is used in the batter and the batter is traditionally rested overnight), I rest the batter on the counter top for just two hours.
You're welcome, Tanu and Twishaa,. But unfortunately, you can't replace eggs with yogurt in this recipe. This is a traditional coconut cake and needs eggs. It wouldn't work out as an eggless cake, for we don't add any flour in this recipe. Just rava. In fact, I've reduced the number of eggs traditionally used. The extra eggs make the cake even tastier and lighter. But they also increase the calorie content. My version is a quicker and somewhat healthier version, but very tasty too.
Hi Veena, I noticed in your video you did not use the milk as it was on the ingredients list? I made the same cake following the video and forgot the milk. No doubt the cake tasted delicious, but was too dry and crumbled while cutting 😢
Ingrid, you didn't watch the video carefully. I added the milk while grinding the coconut. You cannot grind the coconut dry. You have to add some liquid, even water will do, for grinding the coconut. But you have to add only just enough liquid to be able to grind the coconut coarsely. Secondly, since different people will need to add different quantities of liquid (milk or water) depending on how they measured the grated coconut, I have only suggested an approximate quantity of milk in the recipe. But I've also added in the video, that in the end you need to adjust the consistency of the batter with a little more milk if the batter is too dry. It should be of a soft dropping consistency. Only then the baath will be moist and bake properly.
You're welcome. About bebinca, I've never ever made it before. But as soon as I perfect a recipe on this, I'll surely post a video. Bebinca is on my list of future videos.
This was my first attempt at baking a baath and it was super delicious.... It was perfectly baked but mine didn't get the brown colour at the top. What could be the reason? Thank you for such an easy recipe... Merry Christmas to you in advance 😊
You're most welcome, Maria. Ovens differ and in small ovens like mine, browning on top is not a problem. If your cake, any cake, hasn't browned properly, then for the last 5-7 minutes you need to move it to a higher shelf and also raise the temperature by around 10C if necessary. Merry Christmas to you and yours as well!
Hi ma'am, thank you for your lovely recipe. My cake did not rise. I added a little more of baking powder and few spoons of more milk while grinding the coconut. Please can you advise me? Thank you and God bless, Regards, Sandra
If you add more baking powder in this recipe, the cake will first rise and then collapse. That's why, especially since this is a semolina/rava cake with no maida, you need to add less baking powder to the batter. As for the milk added while grinding the batter, you have to add it gradually so that you only add enough to make it possible to grind the coconut easily. You shouldn't add even one 1 tsp more than necessary. But just in case you do, all is not lost. At the last stage, after resting the batter, when you check the consistency, if you find it's too dry and thick, add milk, a tsp at a time to just get a dropping batter. On the other hand, if you find the batter is too loose and has a flowing consistency, add some more lightly roasted semolina to it, a teaspoon at a time, till you get the right consistency. If the consistency is right, you WILL get a properly baked baath cake. Do try baking it again, taking the precautions I've mentioned here. All the best!
Hello Ms. Veena, My family loved this recipe but my father is diabetic and I want to prepare this cake with jaggery. If I use jaggery how much and how do I add it?
@@fionagonsalves161 , glad your family loved the cake and glad you've asked an interesting question. I have never made the baath cake with jaggery. But going by what I know, jaggery contains some water content and so 200 g of jaggery would be a little less sweet than 200 g of sugar. So if you want the same amount of sweetness in the cake, you could add around 225 g of jaggery as a substitute for the sugar. However, jaggery, though more nutritious than sugar because of its mineral and anti-oxidants content, still contains sugar (sucrose) and is not a sugar-free substitute for sugar. And so, keeping in mind that your dad is diabetic, you could just go with 200g jaggery (and not 225g). It would make the cake a little less sweet, but it would be a better option for your dad.
@fionagonsalves161 ,for a diabetic patient, you might want to try Erythirol a sweetner recommended by doctors for diabetic patients. Try making a smaller quantity, say half the recipe and only let him eat 1 decent but satisfying piece daily. Wrap n keep the rest in the fridge.
Hi Veena, My batter turned out thin, I have followed all the measurements accurately. Although the coconut was ground a bit more fine than needed. - Could this be the reason ?
While grinding the coconut, Craig, you have to add only just enough milk/water to be able to easily grind it coarsely. You have to add this a little at a time. If the freshly grated coconut is somewhat dry, you'll need to add a little more liquid while grinding it, or vice versa. The proportion of liquid will vary and I've mentioned how much I needed. It looks like you added more milk/water than needed while grinding the coconut. Next time, remember this because getting the batter consistency right is an important step. A suggestion for you. If the same thing happens the next time, add some more rava to the batter to get its consistency right.
Yes, Jacintha, you could bake it in a large covered vessel on the stove top. Put a stand or trivet inside the vessel and place the baking pan on it. Pre-heat the vessel on medium heat for 5 minutes, but bake the cake on low heat till done.
Hello veena thanks for the reply about the kulkulbut ifried it the next morning but when istarted to fry it the oil stsrted to frot why is that i made bolinhas it was ok but when i put it in the tray and put it in the oven itjust got flat like biscuit why?
Ursula, the oil always froths when you make kulkuls or kormolas. You have to fry them carefully. For the first 1 minute, don't touch the kulkuls at all. Let them firm up a little in the oil, and then start moving them around with your spoon. Also, the ingredients and proportions for bolinhas are TOTALLY DIFFERENT from the kulkuls recipe. You can't shape the kulkul dough into bolinha shapes and then expect to make bolinhas. Please check out my bolinhas video and you'll see what I mean.
The baatkh cake will be dense if you reduce the number of eggs, Tabassum. Try making this cake exactly as I've shown you. It doesn't have the smell of raw eggs.
Cecilia, like I mentioned in the video, my baath cake took 45 minutes t bake at 160C. But since ovens differ, yours could take a few minutes less or a few minutes more. Go by the skewer test. After 40 minutes do the test for the first time and repeat it again after 5 minutes if the skewer doesn't come out clean.
Flory, the recipe in this video could need around ten minutes more to bake on a gas stove as compared to baking in an oven. After preheating your kadai, or any other baking arrangement you have, bake the baath on medium heat for around 5-6 minutes, and after that on low heat till it is baked. Hope this helps.
This is a traditional semolina (suji) and coconut cake. If you use maida instead of semolina, it will not be the same cake. Better not to make any replacements.
Yes, Veera, you can. In fact you can keep it out of the fridge the entire 2 hours. Unless, it's an extremely hot day, like say in the month of May. Then it would be best to keep the batter in the fridge for 1 hour and then outside it for the last one hour.
Hi dear good morning I will be doing the baath today i just want to ask u one question my oven us of gas so shall I lit the fire up and down or down only please confirm
Agoncy, a very good morning to you too. The baath needs to be heated from the top and also the bottom. While preheating your oven for around 10 minutes, keep the fire /heat high. After placing your baath inside, reduce the flame a little to just above medium. With gas, you cannot adjust the heat perfectly, but you could use the same heat level as you use for your other cakes. Check the baath after 30-35 minutes. If it is browning too much on top, reduce the heat further for the last 10-15 minutes. Hope this helps.
Thank u dear for the recipe of baath it was delicious everything was perfect as u mention on ur receipe only down under the baath it was burn I had kept the fire 200c rest every thing was good i have to my friend also she also said very good thank u Veena god bless u n have a good day
@@aconcysilveira2402 , thank you for the encouraging and appreciative feedback. Next time remember to lower the heat after around 30 minutes of baking and the baath will not burn underneath. This modification is necessary since you have a gas oven. And God bless you too!
Catherine, you could cook it in a kadai directly on your gas stove. Please refer to this eggless orange cake video to see how you could set up the kadai arrangement, and how you should preheat the kadai. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cdiZBd22yLs.html
Thanks, Gail. The Baath will stay good for around 5 days at room temperature. After that, it would be better to store it in the refrigerator since it contains fresh coconut.
