Pathare Prabhu Roath Recipe (Semolina Cake)
Indulge in a slice of the warm, comforting Pathare Prabhu Roath, a beloved Maharashtrian semolina cake perfect for tea time. This dish strikes a perfect balance between rich sweetness and fragrant spices, making it the ideal counterpoint to more savory, spicy snacks often enjoyed during evening tea. Known for its soft texture and subtly aromatic flavors, Pathare Prabhu Roath combines semolina soaked in milk, sweetened with sugar, and spiced gently with cardamom, nutmeg, and a hint of saffron. Finished with pistachios and sultana raisins, this cake will surely delight your taste buds and make for a memorable snack.
Whether you’re hosting a gathering or enjoying a quiet evening at home, this recipe will quickly become a favorite. With the richness of ghee, the warmth of spices, and the satisfying bite of nuts and raisins, Pathare Prabhu Roath promises to elevate your tea-time experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/ Rava) | 1 cup |
| Sugar | 3/4 cup |
| Milk | 150 ml (warm) |
| Ghee | 2 tablespoons (adjust to preference) |
| Baking powder | 1/2 teaspoon |
| Cardamom Powder (Elaichi) | 1/4 teaspoon |
| Nutmeg | 1/4 teaspoon |
| Pistachios | A handful |
| Sultana Raisins | 1/4 cup (soaked in milk for 15 minutes) |
| Saffron strands | 1/8 teaspoon (soaked in milk for 15 minutes) |
Preparation Time
75 minutes (includes soaking time)
Cooking Time
25 minutes
Instructions
-
Prepare the Ingredients
Start by gathering all the ingredients. Soak the sultana raisins and saffron strands in separate small bowls with milk for 15 minutes to allow them to soften and release their flavors. -
Prepare the Semolina Mixture
In a large bowl, add the semolina (sooji) along with 2 tablespoons of ghee. Rub the ghee into the semolina with your fingertips until it resembles a crumbly mixture. Try pressing the mixture into a ball—if it holds its shape, the ghee is perfectly incorporated. If it crumbles apart, add one more tablespoon of ghee and rub it in well. -
Add Warm Milk
Pour the warm milk into the semolina mixture, stirring continuously. You want the consistency to be smooth and slightly thick, but not runny. Set the mixture aside for about 1 hour, allowing the semolina to absorb the milk. -
Mix in Sugar and Spices
After the resting period, add the sugar to the semolina mixture. Stir well to ensure the sugar is evenly incorporated. Then, add the cardamom powder, nutmeg, and saffron milk mixture. Mix until the spices are thoroughly blended. -
Preheat the Oven
While mixing the ingredients, preheat the oven to 180°C (350°F) for about 10 minutes to ensure it reaches the right temperature. -
Add Raisins and Nuts
Once the sugar and spices are well mixed, stir in the soaked sultana raisins and pistachios. These will add a delightful texture and sweetness to the cake. -
Bake the Cake
Grease a baking dish or a springform cake pan with a little ghee and pour the semolina mixture into the pan. Smooth the top with a spatula. Bake the cake in the preheated oven at 180°C (350°F) for about 25 minutes or until the top turns golden and a toothpick inserted into the center comes out clean. -
Serve and Enjoy
Let the cake cool slightly before slicing. Serve Pathare Prabhu Roath warm, ideally paired with a steaming cup of Irani Chai and a side of Raw Banana Chivda for a truly delightful tea-time experience.
Nutritional Information (Approximate per serving)
| Nutrient | Value per serving |
|---|---|
| Calories | 250-300 |
| Carbohydrates | 35-40g |
| Protein | 4-6g |
| Fat | 10-12g |
| Fiber | 1-2g |
| Sugars | 18-22g |
| Sodium | 20-30mg |
This simple yet decadent Pathare Prabhu Roath recipe brings the essence of Maharashtrian flavors to your kitchen, making it an excellent addition to your snack repertoire. The tender semolina cake, infused with the warmth of aromatic spices, is a perfect way to sweeten up any tea-time gathering. Whether you’re new to Maharashtrian cuisine or a seasoned cook, this recipe is sure to leave a lasting impression!
