Vegan Cucumber Semolina Cake Recipe
Embark on a culinary journey with this delightful Vegan Cucumber Semolina Cake, a unique dessert that seamlessly blends the lightness of cucumbers with the nutty goodness of semolina. Ideal for serving at gatherings or as a refreshing end to a meal, this cake promises a moist texture and an aromatic profile enhanced by cardamom and saffron. Whether enjoyed on its own or alongside traditional dishes, it’s a delightful addition to any table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/Rava) | 1 cup |
| Medium Cucumbers | 3 |
| Ghee | 1/2 cup |
| Sugar | 1 cup |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Saffron Strands | A few |
| Coconut Milk | 250 ml |
| Badam (Almond) – powdered | 3 tablespoons |
| Slivered Almonds (Badam) | For garnish |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 4 g |
| Fat | 10 g |
| Carbohydrates | 44 g |
| Fiber | 2 g |
| Sugar | 20 g |
Preparation Time
| Duration | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Total Time | 60 minutes |
| Servings | 6 |
Instructions
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Prepare Ingredients: Begin by gathering all the ingredients. Grate the cucumbers finely and set them aside.
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Toast Semolina: In a kadai or large pan, heat the ghee over medium heat. Once hot, add the semolina, stirring continuously to ensure even toasting. Cook for about 2-3 minutes until the semolina is lightly golden and aromatic. Once toasted, remove the pan from heat and allow it to cool for about 30 minutes.
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Combine Ingredients: After the resting period, return the pan to the stove. Add the grated cucumbers, sugar, cardamom powder, saffron strands, coconut milk, and the powdered almonds to the semolina mixture.
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Cook Mixture: Increase the heat to high, stirring continuously. This is crucial to prevent the mixture from sticking or burning. Continue to fold and stir until the mixture thickens to a halwa-like consistency, which should take around 15-20 minutes.
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Prepare Baking Pan: While the mixture is thickening, grease a square cake pan with ghee and preheat your oven to 350°F (175°C).
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Bake the Cake: Once the mixture is thickened, pour it into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to settle the mixture. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown.
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Cool and Serve: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Once warm, carefully demould the cake onto a cooling rack or serving plate. Allow it to cool completely, then slice into desired shapes.
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Garnish: Before serving, garnish the cake with slivered almonds for an added touch of elegance.
Serving Suggestions
Serve the Vegan Cucumber Semolina Cake chilled, making it a refreshing end to a meal. It pairs wonderfully with hearty dishes such as Mutton Rezala and Whole Wheat Lachha Paratha, providing a perfect balance of flavors and textures.
Enjoy!
This unique cake not only offers a delightful blend of flavors but also showcases the versatility of cucumbers in desserts. Its moist texture and fragrant spices are sure to impress, making it a beloved addition to your dessert repertoire. Enjoy this Middle Eastern-inspired treat that celebrates the joy of cooking and sharing delicious food!
