Vegan Cucumber Semolina Cake Recipe
This Cucumber Semolina Cake is a delightful and unique recipe that stands out due to its creative combination of ingredients and textures. The natural juiciness of fresh cucumbers pairs perfectly with the granular semolina, creating a cake that’s irresistibly moist and flavorful. Perfect for special occasions or a sweet treat to end a meal, this dessert is a must-try, especially during Ramadan as a refreshing Iftar delight. The use of coconut milk and aromatic spices like cardamom and saffron elevate this cake to a whole new level of indulgence. Serve it chilled for the best experience, and pair it with hearty mains like Mutton Rezala and Whole Wheat Lachha Paratha for a complete, satisfying meal.
Cuisine
Middle Eastern
Course
Dessert
Diet
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/ Rava) | 1 cup |
| Cucumbers (medium, grated) | 3 |
| Ghee | 1/2 cup |
| Sugar | 1 cup |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Saffron strands | A few |
| Coconut milk | 250 ml |
| Whole Almonds (Badam, powdered) | 3 tablespoons |
| Slivered Almonds (Badam, to garnish) | As needed |
Preparation Time
10 minutes
Cooking Time
50 minutes
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 45 g |
| Protein | 5 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sugar | 25 g |
Instructions
-
Prepare Ingredients
- Begin by gathering all your ingredients. Wash and grate the cucumbers finely, ensuring any excess water is lightly squeezed out.
-
Roast the Semolina
- Heat the ghee in a heavy-bottomed kadai or pan on medium heat. Once the ghee melts and heats up, add the semolina.
- Roast the semolina until it turns aromatic and slightly golden. This step ensures the semolina absorbs the flavors beautifully. Turn off the heat and let it rest for 30 minutes.
-
Combine Wet and Dry Ingredients
- After the resting period, return the kadai to medium heat and add the grated cucumbers to the roasted semolina.
- Stir in the sugar, cardamom powder, saffron strands, coconut milk, and powdered almonds.
-
Cook to a Thick Consistency
- Cook the mixture on high heat, stirring continuously to prevent burning or sticking. The mixture will gradually thicken into a halwa-like texture but should remain spreadable.
-
Prepare the Baking Dish
- Grease a square or rectangular cake pan generously with ghee or oil.
- Preheat your oven to 350°F (180°C) for about 8–10 minutes.
-
Bake the Cake
- Pour the cucumber-semolina mixture into the prepared baking dish. Smooth out the surface and tap the dish lightly to remove air bubbles.
- Bake in the preheated oven for 20–25 minutes or until the top is golden brown.
-
Cool and Slice
- Once baked, remove the cake from the oven and let it cool slightly. When it is warm but firm, cut into slices or your desired shapes. Gently demold the cake and refrigerate it until fully chilled.
-
Garnish and Serve
- Garnish the cake with slivered almonds for an extra layer of crunch and visual appeal. Serve chilled for the best taste and texture.
Serving Suggestions
This Vegan Cucumber Semolina Cake is perfect as a standalone dessert or can be paired with Middle Eastern delicacies for a complete meal. Serve it after dishes like Mutton Rezala and Whole Wheat Lachha Paratha for an exquisite culinary experience.
Enjoy this unique blend of flavors and textures that is sure to leave everyone asking for seconds!
