Vegan Cucumber Semolina Cake Recipe
Cake made of cucumber, rava and coconut milk, spiced with cardamom
Cucumber Semolina Cake Recipe is a very unique recipe because of the different ingredients and textures used. Cucumber and semolina blend with each other so well to create this non-conventional recipe. We tried this during Ramadan for Iftar and we loved the juiciness that is owed to cucumbers and granular semolina. This sweet cake keeps its delicious taste for long. 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).
If you like this recipe, try more recipes like
- 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
How to make Vegan Cucumber Semolina Cake Recipe
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).
enjoy it with a warm cup of tea or coffee. can be served as vegan too just substitute ghee with coconut oil 1/4 cup.can be prepared and stays in refrigerator for 2 weeks just heat and eat . It's power packed with nutrients and will burst with flavours in your mouth.
Vegan Cucumber Semolina Cake Recipe is part of the Beat The Heat With Summer Vegetables