Sunday, 26 June 2016

Tavsali - Goan Cucumber Cake #sikandalouscuisine


A hidden gem from Goa , this egg less cake is not overly sweet as there is a beautiful balance of flavors  - cucumber, coconut, cumin, jaggery and peanuts coming together harmoniously .
Traditionally Tavsali is prepared either using rava/semolina or using Goan rice powder, naturally taste and texture vary , though both taste great .I prefer going the Semolina route and here is the recipe my Goan drivers ma taught me . She cooked hers tightly covered under ' dum ' on a tawa .

2 Cups Grated Cucumber - with skin after discarding seeds , though I have kept them too .
1.5 Cups Semolina / Suji.
1.5 Cups Powdered Jaggery.
1/2 Green Cardamom Powder.
2-4 Tablespoons Chopped Peanuts.
1.5 Teaspoons Unroasted Jeera Powder.
1 Cup Grated Coconut.
1/2 Cup Grated Coconut - Make pulp.
1 Tablespoon Chopped Raisins.
1 Tablespoons Sesame Seeds.
A Pinch of Salt

Roast Semolina / Suji with 1 teaspoon ghee till fragrant.
Mix all the ingredients till well incorporated , don't over do it .
Pour into a greased pan and bake at 170-180 for 30-40 minutes till done- Toothpick test !
Turn on the grill and broil for 3-4 minutes ( optional for color on top )
Cool , cut and serve. Tastes best the next day.
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1 comment:

  1. Wow. A "must try" for sure.
    One question: you mentioned "coconut pulp". Do you mean the coconut milk or do you mean the coconut ground to a smooth paste?

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