To absorb milk, curd and oil, semolina needs to be soft, if your rava is grainy put it in a mixer grinder and make soft powder.

Put rava in a mixing bowl, add oil, curd, sugar, cocoa powder and milk.

Mix all ingredients using a blender and keep aside so that rava absorbs milk and rises.

Add baking powder and salt. Mix well, let the concentration of batter remain soft to mild thickness.

Grease the cake pan with ghee and sprinkle maida powder to get a thin coat.

Pour batter in the pan and gently tap the pan so that if there are any air bubbles they come out.

Let’s prepare a baking vessel. Heat sand in a vessel and place a lid over it so that we get optimum baking temperature.

Open the lid and put the cake pan in the vessel and bake for 30-40 minutes. When cake is baked, one can smell a nice aroma.

To check the baking status, pierce the cake with a toothpick, if the batter sticks then the cake needs to be baked or else it’s ready.

Before flipping the cake, if the cake sticks to the walls of the pan, separate with a knife.

Flip and gently tap on the vessel so that chocolate suji cake without eggs comes out.