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 .❤❤
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.👍
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! .
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 🎅 🎄
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.
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. 😊
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
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: th-cam.com/video/M7hBurzhfLc/w-d-xo.html And if you want to see a listing of all the videos I've posted so far, here's the link: th-cam.com/users/PataCakevideos
@PataCake thanks for your reply. Can you reply how to do it on d gas stove...should I add salt or sand or without all these in kadai,, how much time it needs to bake on gas stove
Can I add mawa if so when and how much. You are a wonderful cook, your recipes are easy to follow and presented with professional skill. Thank you. Merry Christmas
You're very welcome, Eve Anita. This is already a rich cake, and doesn't need any other addition. The addition of mawa would be like too much of a good thing, and backfire on the taste front. So I suggest you don't add mawa to this cake. You could add it to a butter cake or a pound cake. And wishing you and your family a joyful Christmas too.
@@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.
Hi Veena. Three queries . Can we substitute butter with coconut oil for a full coconut flavor? Does an 8" round tin make the cake seem too small in height? Is it better to use a 7" tin? Is grated coconut ok to use? I like your attention to detail!
Hi Maggie. Thanks for getting in touch. And thanks for your appreciation. To answer your questions: 1. Not a good idea to add coconut oil. It will completely alter the taste of the baath. 2. The baath will have a good enough height of around 2.5 inches in an 8 inch pan. But you could use a 7" round pan if you want. The height of the baath will be around 3 inches at least. 3. Yes. Grated coconut is what is traditionally used for making baath. I too have used grated coconut in my recipe. Hope this helps.
@@ranjitsolanki9639 Yes, Ranjit, you can use desiccated coconut. Just mix a few tablespoons of milk into it, and let it stay moistened like that for around 15 minutes first. And no, I wouldn't recommend making this an eggless cake as eggs add to its characteristic flavour. If you absolutely want to make it eggless, in place of each egg, add 1/4 cup thick dahi. See that it is not too sour. Also adjust the consistency of the batter correctly in the end.
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.
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.
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.
Dear Veena, can we use coconut milk instead of milk? In fact, while grinding the coconut, adding a little water can get a little coconut milk in the mix.
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.
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.
@@chococorner804 , thanks for your appreciation. And yes, you absolutely can use 1/4 cup of yogurt as a replacement for each egg. Just make sure the yogurt is not too watery and not sour. Also remember to adjust the consistency of the batter properly in the end.
Rochelle, the cake I prepared in the video has the exact proportions of ingredients as mentioned in the recipe. I don't know exactly what the final weight of the baath cake will be as I've never weighed mine. But the weight will definitely be more than 800g.
For each egg, you could use 3 to 4 tbsp of yogurt as a replacement. But make sure you adjust the final consistency of the baath cake before baking it. Also, let me add here, that eggs give a richer taste to the cake.
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!
Gemma, desiccated coconut is already fine. It doesn't need any grinding like fresh grated coconut. But you'll have to first soak it for around half an hour in around 7-8 tbsp of milk. Secondly, you 'll have to use less of it than fresh coconut. For this recipe you could use just around 1 and 1/4 cup. And finally, if your final batter is a little too dry, add some milk to it to bring it to a soft dropping consistency.
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.
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.
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.
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.
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.
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.
@@PataCake thank you so much for the detailed reply. ❤️ I love it that you have put measurements in grams. Wish you many more subscribers.
@@preethinair7881, you're welcome. And thanks for your best wishes.
Such a wonderful explanation. Thanks mam
0p
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, I tried this recipe and was it amazing....?
Yes it was and so I've decided to make this my go-to Baath recipe... Thank you so much ❤
@@alma12102001 You're most welcome, Michelle. And thank you so much for your appreciation and for that great update.
🎉 delicious baath cake very easy method and quick way.
I will surely try this method this Christmas Celebration
Many thanks for your appreciation, Sylvia. And very glad you're going to try out my recipe.
It look delicious and nice colour came I like it I will try this recipes
Thank you, Nasrin, for your kind appreciation.
Tried this recipe today, of course minus the nut toppings, the baath turned out so beautiful. Tks for sharing.
@@jacygabriel7109 You're most welcome, Jacy. So glad you tried out my recipe and your baath turned out great. And thanks for your appreciation.
Am so tempted to try this time
Do try it, June. The recipe is easy to follow, has the right proportions, and you'll love the taste!
Amen very nice Veena thanks it's looking lovely yami
Thanks for the appreciation, Jemira.
Thanks for your recipe ❤
You're very welcome, Argentina.
Woooooooooow
Yummy
Nice presentation
Well explained
Thank you so much, Margaret.
Your baking is super n v delicious to eat thank you so much for a detailed recipe
You're so welcome, Snow Dove. And thank you very much for your appreciation.
Looks good. Will try.
Thanks, Sumit.
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 .❤❤
You're very, very welcome, Rekha. Thanks a lot for the love and appreciation.
Superb. Thanks for the video.
Thanks, Jennie.
Thank you so much and God bless you.🙏
Merry Christmas and a Happy New Year to you.💕
You're welcome, Cheryl. God bless you too and wishing you and your family a blessed Christmas and a great New Year.
Very well explained. Will try making this.
Thanks, Sunil.
Nice recipe dear.God bless you 🙏
Thanks, Melba, for your appreciation. And God bless you and your family too.
Very well explained..thank u
You're welcome, Queenie. And thanks for the appreciation.
wow very nice sharing
Thank you, Meena.
Thanks Christmas to you .
Wishing you and your family the blessings of Christmas too.
Thank you so much❤ for sharing bath cake recipe
You're very welcome, Mitali.
Nice recipe ..I almost do the same way... It's simple
Thanks, Winnie.
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.👍
Thank you so much for appreciating my work and trying out my recipes. Merry Christmas and God bless you and your family 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! .
Excellent I liked it thanks
Thank you, Henry.
Just too wow 😋❤️
Many thanks for appreciating my video, Rosa.
It's a yummy baath
Thanks for the appreciation, Amrita.
You are so sweet Veena. Beautifully demonstrated. I Loved watching all the beautiful food and cakes. Thank you so much. Love you, bless you
Oh.... Nora, many, many thanks for the love, appreciation, and kind words. God bless you and your family too.
Yummy 🎉
Very well presented. Looks very simple n easy. Being a favourite of mine, shall try it.
Thank you so much for your appreciation, Rose.
Good video ma\'am. Thanks.
You're welcome, Satpal.
Lovely...Will try it over the weekend. TX.👌🎉🙋♀️👍💐
You're most welcome 😊, Bernadine.
Dear mam thank you for explaining so nicely Will surely try it mayGod bless u for sharing this recipe
You're most welcome, Janet.
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 🎅 🎄
Cristina, so glad you're going to make this cake. It's delicious! And Merry Christmas to you and your family as well!
I'll try to do this now
Hi Cajetan! Glad you're going to give my baath recipe a shot.
Mam you are just amazing your dishes are so easy n delecious 👍🙏mam
You're so welcome, Royden. And thanks for your appreciation.
Lovely.
Thank you, Jeanet.
Love this cake so Yummy!
thanks!
You're most welcome. And thanks for the appreciation.
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.
Very tasty did exactly as u showed pls let me know hot make boullions.
@@melbamendes5890 , thanks for your appreciation, and for trying out my recipe. But, sorry, I don't have a bouillion recipe.
Nice cake
Thank you so much, Kanchan.
So old you are but then to you are doing iam apersating good keep it up nice explaining good
Thanks for the appreciation, Filu.
Excellent 👌
Super. Thanks.
You're welcome, Jeny. Glad you liked the video.
Thank you ❤️. very nice and easy.
Thank you, Simona.
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
Hope your painting work goes smoothly and gets done properly. Thanks for your kind appreciation of my work.
Excellent Veena thanks for my fav cake made quite easily.
My pleasure, Marianne. 😊
Good video ma'am. Thanks.
Thanks, Nidoom.
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. 😊
My pleasure, Jeselin. And Oh... I'm so touched by your kind words of appreciation. God bless you and your family too.
Thank you so much. Wanted to learn for a long time. You made it so easy for me😊
You're welcome, Roshni. And thanks for the appreciation.
Mmmmmm looks Yummy and delicious! 😋
Thanks for the appreciation, Sijin.
Wow
Thank you.
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
You're most welcome, Flory. So glad that your baath cake turned out great and that you're trying out my recipes.
Nice. I will try
Thank you, Lydia.
Thank you for replying 🙏
@@lydiafernandis4573 , you're most welcome.
Very nice
Thank you, Nissi.
Ma'am u r really very good u explain the whole process so well 🙏🙏🙏 may God bless u always with good health wish u n yr family a very holy easter
Thank you so much, Severine, for your appreciation and good wishes. God bless you and your family too and may you all have a blessed Easter.
Excellent
Thanks, Joyce.
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: th-cam.com/video/M7hBurzhfLc/w-d-xo.html And if you want to see a listing of all the videos I've posted so far, here's the link: th-cam.com/users/PataCakevideos
Thanks or sharing this Goan Baat recipe. Can i cook on the gas stove, as i do not have Oven
@@rufinapo4124 , You're most welcome. And yes, you can, bake it on your gas stove, Rufina.
@PataCake thanks for your reply. Can you reply how to do it on d gas stove...should I add salt or sand or without all these in kadai,, how much time it needs to bake on gas stove
Tried your cake recipe it's just superb 👌👌👌👌👌👌👌👌👌♥️
Thanks for the appreciation, Merlin.
Nice explanation mam..
Keep rocking... All the best for your next videos mam
Thanks a lot for your best wishes and appreciation.
Thank you so much.
You're most welcome, Sathya.
Can I add mawa if so when and how much. You are a wonderful cook, your recipes are easy to follow and presented with professional skill. Thank you. Merry Christmas
You're very welcome, Eve Anita. This is already a rich cake, and doesn't need any other addition. The addition of mawa would be like too much of a good thing, and backfire on the taste front. So I suggest you don't add mawa to this cake. You could add it to a butter cake or a pound cake. And wishing you and your family a joyful Christmas too.
Hi Veena, nice & easy recipe. Can you show how to make baked neuries. Thank you.
Will try and oblige. But, I'm afraid not before this Christmas! And thanks for the appreciation.
V nice cake il put the baking powder wen baking..btw how mny grams of dessicated coconut n shud it b soaked in milk..i like yr recipes
@@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.
@@PataCake tk u
@@mariapinto9886 My pleasure, Maria.
Wow ! My fav cake I subscribed immediately 😘😘😘😘
Aw.... Thank you so much, Surekha.
Looks really easy Veena! Will try it for sure. Thanks so much!
Thanks for the appreciation, Maria.
Veena baked the baath superb. The taste was so tasty of the fresh coconut. Awaiting yr next recipe. Merry Christmas
Glad your baath turned out well. Hope your Christmas will be joyful too.
Hi Veena. Three queries . Can we substitute butter with coconut oil for a full coconut flavor? Does an 8" round tin make the cake seem too small in height? Is it better to use a 7" tin? Is grated coconut ok to use? I like your attention to detail!
Hi Maggie. Thanks for getting in touch. And thanks for your appreciation. To answer your questions: 1. Not a good idea to add coconut oil. It will completely alter the taste of the baath. 2. The baath will have a good enough height of around 2.5 inches in an 8 inch pan. But you could use a 7" round pan if you want. The height of the baath will be around 3 inches at least. 3. Yes. Grated coconut is what is traditionally used for making baath. I too have used grated coconut in my recipe. Hope this helps.
Madam I just love your recipes coz I try them n enjoy
Thank you so much for your appreciation, Anuja.
Very nice channel.
Thank you so much, Francis, for your appreciation.
Can I use desiccated coconut?
Can I make eggless?
@@ranjitsolanki9639 Yes, Ranjit, you can use desiccated coconut. Just mix a few tablespoons of milk into it, and let it stay moistened like that for around 15 minutes first. And no, I wouldn't recommend making this an eggless cake as eggs add to its characteristic flavour. If you absolutely want to make it eggless, in place of each egg, add 1/4 cup thick dahi. See that it is not too sour. Also adjust the consistency of the batter correctly in the end.
Good going, Veena. Mouthwatering recipes. Give us more!
Thanks for the appreciation, Jose.
In OTG Both rods on or only bottom rods on..??
Both rods should be on, Peter, while baking this cake, or any other cake.
@@PataCake noted mam thank you
@@petersdiary7680 , you're very welcome.
Thank you
You're so welcome, Sharada.
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.
Cam we do this in pressure cooker?
Yes, you can Annapoorna. Don't forget to take off the rubber gasket and the pressure valve and remember to bake the cake on low heat.
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.
Thank you for this recipe.
Can you do a video on bibik along with tips of baking in oven or without an oven on 4 burner gas
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.
@@PataCake Great Ma'am.
@@crystalclear5339 , my pleasure.
Dear Veena, can we use coconut milk instead of milk? In fact, while grinding the coconut, adding a little water can get a little coconut milk in the mix.
@@tailsnclaws of course, you could. A nice variation.
Good delicious Veena
Thanks for the appreciation, Jessie.
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.
how many days I can keep this cake
@@FITFOCUSENG When stored properly, it will stay good at room temperature for around 5 -7 days and in the fridge for around a month.
Nice 🎉🎉🎉🎉🎉🎉🎉
Thanks for the appreciation.
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🙏💝
Thank you, Gloria. Baking the baath in a pie shell with strips of pie crust on the top like you did is also one of the traditional methods of old.
If I don’t get fresh cooked, Miss pati, can I use your regular coconut please let me know. I want to make this Baath cake for Christmas. Thank you
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.
Very niceyummy👍🌹
Thank you so much, Eshaan for following my videos and appreciating them.
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.
Ma'am, with curd how much baking powder we have to used
Hello ma'am...loved your recipe..
Ma'am can i use curd instead of eggs as i am vegetarian. Please reply
@@chococorner804 , thanks for your appreciation. And yes, you absolutely can use 1/4 cup of yogurt as a replacement for each egg. Just make sure the yogurt is not too watery and not sour. Also remember to adjust the consistency of the batter properly in the end.
@@PataCake thank you for your reply ma'am
@@chococorner804 , my pleasure.
The cake you prepared, is it half kg recipe mentioned ?
Rochelle, the cake I prepared in the video has the exact proportions of ingredients as mentioned in the recipe. I don't know exactly what the final weight of the baath cake will be as I've never weighed mine. But the weight will definitely be more than 800g.
Ok thanks
@@rochelledsouza5324, you're most welcome!
I followed the recipe. The taste is good, it's baked from within but outside and bottom, it's not brown color... It's white in color....
What’s the substitute for eggs
For each egg, you could use 3 to 4 tbsp of yogurt as a replacement. But make sure you adjust the final consistency of the baath cake before baking it. Also, let me add here, that eggs give a richer taste to the cake.
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!
@@aconcysilveira2402 You're welcome, Aconcy. But at 200C, the temperature was too high. Next time follow the recipe exactly, and all will be well!
If i use dessicated coconut should i grind it with milk
Gemma, desiccated coconut is already fine. It doesn't need any grinding like fresh grated coconut. But you'll have to first soak it for around half an hour in around 7-8 tbsp of milk. Secondly, you 'll have to use less of it than fresh coconut. For this recipe you could use just around 1 and 1/4 cup. And finally, if your final batter is a little too dry, add some milk to it to bring it to a soft dropping consistency.
@@PataCake thank you so much
@@gemmadcosta4778 , my pleasure.
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.
How long should I keep the cake in the oven
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.
Nice baath cake how do l store it?
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.
Can we bake the Baath cake without an oven.
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.
Nicely done. Will definitely try your bath cake Veena. Sheryl Pinheiro ❤️
Thank you, Sheryl.
Thankyou ❤❤❤❤❤
You're so welcome, Marylina. And thanks for the love and appreciation.
Mam, can we use clarified butter ( home made ghee ) in this recipe?
Yes, you can, Seema. Do stay connected.
hi can we keep batter outside pridge for 1 to 2 hours before baking
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.