Cucumber cake

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At my aai's place we call this Dondhas/tavsalli. It's made of a larger cucumber available in Mumbai during the month of shravan. Its made with jaggery but I sometimes substitute it with brown sugar.My aai made it in similar way but she would cook the rested batter for a while and then bake in a vessel with a hole at its center on the gas stove.This vessel acted like a oven and she always baked her cakes in it.Some steam the batter rather than bake,I prefer the second method.


Ingredients

2 cups grated cucumber
1 cup semolina/Cream of wheat/sooji
3/4 to 1 cup grated jaggery/brown sugar (adjust as per taste)
1/2 cup coconut milk
1/2 tsp cardamon powder
1 tsp baking soda
1 tbsp ghee
pinch of salt
Powder sugar for garnishing (optional)



Method

  • Roast the semolina in ghee until aromatic.
  • In big bowl add all the ingredients except baking soda,mix well.
  • Break all the lumps and keep aside for an hour.
  • Add in the soda, mix and pour in a greased container.
  • Bake in an preheated oven at 375 Deg F for 20-25 mins or until you succeed in the toothpick test.
  • Ummold and garnish with powdered sugar and serve.


Note:You could also add nuts of your choice to the batter.

Best eaten when warm.

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