Cucumber cake, a traditional recipe from Maharashtra. Now, that really got my attention, and since the recipe had so many of my favourite ingredients, I just had to try it out. There were very many recipes on the internet, but I based mine on SNT's recipe, though I halved the quantities.
The result was, well, different. We alternately loved it and merely liked it, but it was something new! And new is sometimes welcome.
3 Cups Grated Cucumber( do not drain its water, that lends more taste, will help moisten the cake and prevent it from becoming dry)
2 Cups of Rawa/Suji
2 Cups of Jaggery ( now depending on the sweetness of the jaggery , do reduce or increase the amount)
2 Cups Freshly Grated Coconut
1 Tsp Cardamom Powder
Handful of Broken Cashewnuts
½ a Cup of Raisins ( I didn’t add them)
Pinch of Salt
2 1/2 Tbsp of Ghee
1 Tsp of Baking Powder
½ Tsp of Baking Soda
Method:-
Grease your pan with ghee and keep aside.
Mix the cucumber, rawa, jaggery and coconut with your hands till the jaggery has melted well into the mixture.
Then add ghee, cardamom powder, salt, cashewnuts, raisins. Keep aside for the rawa to absorb the liquids for about 10/15 mins.
Add the baking powder and baking soda and mix lightly but well.
Pour into the greased tin, and steam for 15 minutes. Let it cool a while before demoulding it.
Serve when totally cooled without any garnishings or sauces
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