Mango Idli Rawa Steamed Cake Recipe – Authentic Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Mango Idli Rawa Steamed Cake Recipe – Authentic Indian Dessert

Introduction

Oh, this cake! It’s one of those recipes that instantly transports me back to my grandmother’s kitchen. The sweet aroma of mangoes and cardamom simmering away… pure bliss. This Mango Idli Rawa Steamed Cake isn’t your typical baked dessert. It’s a beautiful, subtly sweet Indian treat that’s surprisingly easy to make. It’s perfect for a special occasion, or honestly, just a cozy afternoon when you need a little something special. Let’s get baking (or rather, steaming!).

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s naturally vegan-friendly (with a tiny tweak, which I’ll share later!), and it’s a fantastic way to use up those juicy, ripe mangoes. Plus, the steaming process keeps it incredibly moist and fluffy. It’s a delightful change from traditional cakes and a wonderful introduction to the world of Indian sweets.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup Coarse Rice Flour / Idli Rawa
• ?? cup Mango Pulp (about 1.5 – 2 cups, depending on mango juiciness)
• ?? cup Fresh scraped coconut (about 1 cup packed)
• ?? to ?? cups Crushed Jaggery (start with ¾ cup, adjust to taste – about 150-200g)
• ?? teaspoon Salt (¼ tsp)
• ?? teaspoon Cardamom Powder (½ tsp)
• 3-4 strands Saffron (soaked in warm milk – about 2 tbsp)
• ?? teaspoon Pure Ghee (Clarified Butter) (1 tbsp)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Idli Rawa (Coarse Rice Flour) – Types and Quality
Idli Rawa is the star here! It’s a coarse rice flour specifically used for making idlis and dosas. You can find it at most Indian grocery stores. Look for a good quality rawa that isn’t too powdery.

Mango Pulp – Choosing the Right Mangoes
The mangoes are key. Alphonso mangoes are the gold standard for their rich flavor and sweetness, but Kesar or even good quality Tommy Atkins will work in a pinch. You’ll need about 2-3 large mangoes to get enough pulp.

Jaggery – Regional Variations and Substitutions
Jaggery is unrefined cane sugar, and it adds a beautiful caramel-like flavor. It comes in different forms – blocks, powder, or liquid. I prefer using a block and crushing it myself. If you can’t find jaggery, you can substitute with brown sugar, but it won’t have the same depth of flavor.

Fresh Coconut – Preparation and Flavor Profile
Freshly scraped coconut is best! It adds a lovely texture and sweetness. If you’re using frozen, make sure it’s thawed and any excess water is drained.

Cardamom & Saffron – The Aromatic Heart of the Cake
Don’t skimp on the cardamom and saffron! They add that signature Indian aroma and flavor. Soaking the saffron in warm milk helps release its color and flavor.

Ghee – Importance of Pure Ghee for Flavor
Ghee (clarified butter) adds a richness that’s hard to beat. It’s traditional in Indian cooking and really elevates the flavor. You can use melted butter if you don’t have ghee, but ghee is preferred.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Rawa: Heat the ghee in a pan over low heat. Add the idli rawa and roast it for 5-7 minutes, stirring constantly. You want it to be slightly fragrant and lightly golden, but don’t let it burn!
2. Extract the Mango Pulp: Peel and chop your mangoes. Squeeze the pulp out, removing any fibrous bits. A little effort here pays off!
3. Grind the Coconut & Jaggery: In a mixer or with a mortar and pestle, coarsely grind the fresh coconut and jaggery together. We don’t want a super-fine paste, just a well-combined mixture.
4. Combine Everything: In a large bowl, combine the roasted rawa, mango pulp, coconut-jaggery mix, salt, cardamom powder, and saffron with its milk. Mix well to form a thick batter. If it’s too thick, add a little coconut milk, regular milk, or water – just a tablespoon at a time – until you reach the right consistency.
5. Rest the Batter: Cover the bowl and let the batter rest for at least 2 hours. This allows the rawa to absorb the liquid and the flavors to meld.
6. Steam It Up: After resting, check the batter consistency again. It should be a dropping consistency – meaning it should fall from a spoon in a ribbon. If it’s thickened, add a little more liquid. Grease a plate (I like to use a round cake tin or a flat plate). Pour the batter onto the plate, spreading it into a 1cm (about ½ inch) thick layer.
7. Steam to Perfection: Prepare your steamer with boiling water. Place the plate inside and steam for 15-20 minutes. To check if it’s done, insert a toothpick into the center – it should come out clean.
8. Cool & Serve: Let the steamed cake cool completely to room temperature before cutting into pieces.

Expert Tips

A few little secrets to make this cake extra special:

Achieving the Perfect Batter Consistency
This is the trickiest part! The batter should be thick but pourable. Think pancake batter, but a little thicker.

Roasting the Idli Rawa – Avoiding Common Mistakes
Low and slow is the key. Keep the heat low and stir constantly to prevent burning. Burnt rawa will ruin the flavor.

Steaming Techniques for a Fluffy Cake
Make sure the water in your steamer is boiling vigorously before you put the cake in. Don’t open the lid during steaming, as this can cause the cake to collapse.

Using Saffron Effectively
Soaking the saffron in warm milk really brings out its color and flavor.

Ensuring the Cake is Cooked Through
The toothpick test is your friend! If it comes out wet, steam for a few more minutes.

Variations

Let’s get creative!

Vegan Mango Idli Rawa Cake
Simply substitute the ghee with coconut oil. It works beautifully!

Gluten-Free Adaptations
This recipe is naturally gluten-free, as idli rawa is made from rice.

Adjusting Spice Levels
Feel free to adjust the amount of cardamom to your liking. A pinch of nutmeg can also be a lovely addition.

Festival Adaptations (Onam, Ganesh Chaturthi)
This cake is often made during Onam and Ganesh Chaturthi. You can decorate it with edible flowers or nuts for a festive touch.

Mango Pulp Variations – Using Different Mango Varieties
Experiment with different mango varieties! Each one will give the cake a slightly different flavor.

Serving Suggestions

This cake is delicious on its own, but even better with…

• Sweet coconut milk (a classic pairing!)
• A dollop of ghee
• A sprinkle of chopped nuts (cashews or almonds)
• A scoop of vanilla ice cream (for a decadent treat!)

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

FAQs

Got questions? I’ve got answers!

What type of mango is best for this cake?
Alphonso mangoes are the best, but Kesar or Tommy Atkins will also work.

Can I use store-bought mango pulp instead of fresh?
Yes, you can! Just make sure it’s good quality and doesn’t have any added sugar.

What is Idli Rawa, and can I substitute it?
Idli Rawa is a coarse rice flour. It’s difficult to substitute perfectly, but you could try using semolina (sooji) as a last resort, though the texture will be different.

How do I know if the cake is fully steamed?
The toothpick test! If it comes out clean, it’s done.

Can this cake be made ahead of time?
Yes, you can make the batter a day ahead and store it in the refrigerator.

How can I adjust the sweetness level of the cake?
Adjust the amount of jaggery to your liking. Start with less and add more as needed.

What is the best way to store leftover Mango Idli Rawa Cake?
In an airtight container at room temperature or in the refrigerator.