Cucumber cake

Cucumber cake I ngredients: 2 cups peeled and grated cucumber (Method step 1) 1 cup Semolina 1 cup J...

Cucumber cake

2 cups peeled and grated cucumber (Method step 1)
1 cup Semolina
1 cup Jaggery
4 to 5 tbsp unsalted Butter
1 tbsp Pure Ghee
1 tsp Cardamom Powder
1 tbsp Almond pieces
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1) Peel and grate Cucumber. Squeeze shredded cucumber and remove all the water. We need 2 cups of squeezed cucumber.
2) In a nonstick pan, add 1 tbsp Ghee and Semolina. Fry until color changes to light golden. Temporarily, transfer Semolina to other plate.
3) Add 4-5 tbsp butter to the nonstick pan. Let it melt. Once butter melted; add semolina, Jaggery, and shredded Cucumber. Keep stirring for 5-10 minutes. After 5-10 minutes, the mixture will thicken. Add Cardamom Powder once mixture becomes thick.
4) Preheat Oven to 375 Degrees F. Grease baking pan (Cake pan or bakeware Pie pan) with Ghee. Pour the mixture. Spread evenly and make 1-inch layer. Sprinkle Almond pieces. Bake for 15-18 minutes or until edges become light brown.
5) Remove from oven. Cut into squares.

1) It tastes great when it is warm. So if there is leftover cake. Heat it for few seconds in microwave while serving.
2) After baking, pour little Fresh Coconut milk over the cake to enhance the taste.

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Post a Comment Default Comments

  1. This looks like a great recipe, but you do not give the size of cake tin to be used.

  2. 9 inch cake pan would be good.



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