Middle EasternDessertVegetarian

Vegan Cucumber Semolina Cake Recipe

Name: Vegan Cucumber Semolina Cake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 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

A vegetarian Middle Eastern recipe with sooji (semolina/ rava), cucumbers - (medium), ghee. Ready in 1h, serves 6.

Curated byKavya Sharma🇮🇳

Calories

515kcal

Estimated Cost

₹225-375

Carbs58g

Protein32g

Fats17g

Servings Scaler

Instructions

13 steps

1
To begin making Cucumber Semolina Cake Recipe, get all the ingredients ready and grate the cucumbers
cucumbers - (medium)(3)
2
Heat ghee in a kadai, once the pan is heated, add semolina to it and mix well
ghee(1/2 cup)
3
Switch off heat and set it aside for half an hour
4
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
sugar(1 cup)cardamom powder (elaichi)(1/2 teaspoon)saffron strands - a fewcoconut milk(250 ml)tablespoons badam (almond) - powdered(3)slivered almonds (badam) - to garnish
5
Keep stirring continuously to avoid charring
6
Keep folding and stirring till it becomes very thick but spreadable like halwa
7
Meanwhile, also grease a square cake pan
8
And preheat oven at 350 degree F for 8-10 minutes
9
Pour the cucumber semolina cake mixture in the greased pan and tap for it to settle
10
Bake the cake mixture for 20-25 min till the cake browns on the top
11
Remove, allow to cool and when it is warm, slice it into desired shape
12
Demould and serve chilled
13
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)

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Recipe Source: archanaskitchen.com

Middle EasternDessertVegetarian

Vegan Cucumber Semolina Cake Recipe

A vegetarian Middle Eastern recipe with sooji (semolina/ rava), cucumbers - (medium), ghee. Ready in 1h, serves 6.

Curated byKavya Sharma🇮🇳

Cook Time1h

Calories

515kcal

Est. Cost₹225-₹375

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

58g(45%)

Protein

32g(25%)

Fats

17g(30%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

13 steps

1
To begin making Cucumber Semolina Cake Recipe, get all the ingredients ready and grate the cucumbers
cucumbers - (medium)(3)
2
Heat ghee in a kadai, once the pan is heated, add semolina to it and mix well
ghee(1/2 cup)
3
Switch off heat and set it aside for half an hour
4
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
sugar(1 cup)cardamom powder (elaichi)(1/2 teaspoon)saffron strands - a fewcoconut milk(250 ml)tablespoons badam (almond) - powdered(3)slivered almonds (badam) - to garnish
5
Keep stirring continuously to avoid charring
6
Keep folding and stirring till it becomes very thick but spreadable like halwa
7
Meanwhile, also grease a square cake pan
8
And preheat oven at 350 degree F for 8-10 minutes
9
Pour the cucumber semolina cake mixture in the greased pan and tap for it to settle
10
Bake the cake mixture for 20-25 min till the cake browns on the top
11
Remove, allow to cool and when it is warm, slice it into desired shape
12
Demould and serve chilled
13
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)