Ingredients: 1 cup Sooji (Semolina/ Rava),3 Cucumbers – (medium),1/2 cup Ghee,1 cup Sugar,1/2 teaspoon Cardamom Powder (Elaichi),Saffron strands – a few,250 ml Coconut milk,3 tablespoons Badam (Almond) – powdered,Slivered Almonds (Badam) – to garnish
Time in minutes: 60 Servings: 6 Course: Dessert Diet: Vegetarian
Instructions: To begin making Cucumber Semolina Cake Recipe, get all the ingredients ready and grate the cucumbers.Heat ghee in a kadai, once the pan is heated, add semolina to it and mix well. Switch off heat and set it aside for half an hour.After half an hour, add grated cucumber, sugar, cardamom powder, saffron strands, coconut milk, and 3 tablespoons almonds (powdered) – together to the kadai and cook on a high flame.Keep stirring continuously to avoid charring. Keep folding and stirring till it becomes very thick but spreadable like halwa.Meanwhile, also grease a square cake pan. And preheat oven at 350 degree F for 8-10 minutes.Pour the cucumber semolina cake mixture in the greased pan and tap for it to settle.Bake the cake mixture for 20-25 min till the cake browns on the top.Remove, allow to cool and when it is warm, slice it into desired shape. Demould and serve chilled.Serve Cucumber Semolina Cake Recipe as dessert after a meal of Mutton Rezala Recipe and Whole Wheat Lachha Paratha Recipe (Multilayered Layered Indian Flat Bread).