Yemeni
Rawani
Rawani is a Yemeni syrup-soaked semolina cake with a tender egg-rich crumb, scented with cardamom and finished with coconut. It is served in small squares after the warm syrup has settled into the cake.
Watch it madeمطبخنا اليمني Our Yemeni Kitchen · 5:47
Ingredients
- Fine semolina1/2 cup
- All-purpose flour1/4 cup
- Desiccated coconut2 tbsp
- Baking powder1 tsp
- Ground cardamom1/4 tsp
- Fine sugar1/4 cup
- Eggs2 large
- Plain yogurt1/4 cup
- Melted ghee or neutral oil3 tbsp
- Vanilla extract1/2 tsp
- Sugar for syrup1/2 cup
- Water for syrup1/3 cup
- Lemon juice1 tsp
- Whole cardamom pods2
- Extra desiccated coconut or chopped pistachios1 tbsp
Method
- Heat the oven to 180°C and grease a small 15 cm round or square baking pan with ghee.
- Make the syrup by simmering the sugar, water, lemon juice, and cardamom pods for 6 to 8 minutes until lightly thickened, then set it aside to cool until warm.
- Whisk the semolina, flour, coconut, baking powder, and ground cardamom in a bowl.
- Beat the eggs and sugar in a separate bowl for 4 to 5 minutes until pale, thick, and airy.
- Whisk the yogurt, melted ghee, and vanilla into the beaten eggs until just combined.
- Fold the dry ingredients into the egg mixture gently until no dry patches remain.
- Pour the batter into the prepared pan and level the surface.
- Bake for 25 to 30 minutes until the top is golden and a skewer inserted in the center comes out clean.
- Cut the hot cake into squares or diamonds while it is still in the pan.
- Pour the warm syrup evenly over the hot cake and let it absorb for at least 20 minutes.
- Sprinkle with coconut or pistachios and serve at room temperature.
Common questions
Can I substitute the semolina, coconut, or yogurt in Rawani without ruining the texture?
Yes, but keep the structure. Fine semolina gives the slight graininess, so don’t replace all of it. Use more flour only if needed, and swap yogurt with thick plain yogurt or sour cream. Unsweetened shredded coconut can replace desiccated coconut.
How do I know when Rawani is baked properly?
Bake until the top is deep golden and a skewer in the center comes out clean, usually 25 to 30 minutes at 180°C. The edges should pull slightly from the pan, but don’t wait for the cake to dry out.
What are the most common mistakes when making Rawani?
Overmixing after adding the dry ingredients can make it dense. Also, adding hot syrup to a cold cake or cold syrup to a hot cake can affect absorption. Pour warm syrup over hot cake for the best texture.
How should I store Rawani, and can I make it ahead?
Store it covered at room temperature for 1 to 2 days or in the fridge for up to 4 days. It actually tastes better after resting a few hours. Rewarm slightly before serving if you want the syrup and crumb softer.
What is the best way to serve Rawani?
Serve it in squares or diamonds once the syrup has fully soaked in. It’s good plain, but also excellent with tea or coffee. For a richer finish, add a light dusting of coconut or a few chopped nuts on top.