Tavsali or cucumber cake
Tavsali is a cucumber cake prepared with matured, yellow cucumbers. If you are unable to find a yellow one then you could always use the tender ones.
Ingredients :
*Rice : 2 cups
Matured cucumber : 3 cups (grated)
Grated coconut : 2 cups
Jaggery : 2 cups
Ghee : 3 tblsp
Cashew nuts : 10 - 12
Salt : to taste
Water : 2 cup
Procedure:
Wash the rice and drain out the water completely (Do not let it dry or else it will not cook well)
Grind the rice on a grinding stone or spice grinding mixer jar (in small batches) to make a course powder without using any water.
Wash, cut and deseed the cucumber. If you don't find a matured cucumber, you can always use a tender one.
Grind grated coconut using water (grinding coconut is optional you can use it as is if you like some texture) and mix it with the grated cucumber and add jaggery. Put it on the gas stove on a medium flame.
When it comes to a boil, lower the flame and gradually pour the rice rava (or course wheat rava); and keep stirring continuously. (If you are using rice rava then add the jaggery after the rice is cooked otherwise it will take time to cook.)
Nicely mix everything and cook until you get a sheera consistency. Then add cashew nut pieces and two tablespoon of ghee.
Heat a baking tray on a gas stove, add one tablespoon ghee and spread it out.
Then pour the prepared batter into the tray and smoothen the surface with the ladle and some ghee.
Then bake at 180 degrees for 45 minutes to 1 hour or until it becomes firms and golden brown in colour.
You can replace 1/2 cup of cane jaggery with palm jaggery to enhance the flavour, wherein the result is a little on the darker side as below.
* You can also use idli rava instead of doing the above procedure or use broken wheat course rava
*Broken wheat course rava
Recipe by: Linda Fernandes, Ponda-Goa.
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