This cake is a traditional method of cake making even before the introduction of the modern oven. Normally, this is available in small tea shops, which is soon going to be extinct, in Kerala.

A delicious, light and fluffy cake which is low-fat and has less sugar added ! What other reason one needs to have a cake which can be whipped up even when your have surprise guest over !

Since the cake is made of semolina and eggs its a healthy alternative when you feel like having a cake.

This is typically served with tea. If you’re planning to have this cake as a dessert, serve with some ice cream or fruit compote.

Keep the cake covered at all times, since there is less fat included there is a chance of it drying out fast. If that happens, make some simple syrup with less sugar or lemon icing and pour over it.

Preparation time : 20 mts

Cooking time : ~ 25 mts

Serves : 6

Ingredients :

  • 100 g semolina
  • 2 table spoons plain flour
  • 4 eggs
  • 1 table spoon ghee
  • 50g sugar ( my daughter says she wants more sugar. Adjust sugar according to taste )
  • 1/2 tsp cardamom powder / vanilla extract
  • 10 cashew nuts
  • 5 almonds

Method:

Dry roast semolina in low heat. It’ll take around 5 mts. Keep it aside to cool. Once cooled slightly, add the plain flour to it and mix.

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Beat the eggs and sugar till fluffy.

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Add the cardamom powder ( I’ve used vanilla extract). Beat again to combine.

Add the semolina and flour, mix well for another minute.

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Heat a flat pan-cake pan / heavy bottom flat skillet along with a sauce pan.

In the large sauce pan, preferably non-stick, add ghee and melt it.

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Once the ghee is melted, transfer the sauce pan on top of the pan-cake pan and pour in the batter. Here my pan-cake pan is of cast iron.

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Cover and cook in very low fire for 5 mts.

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Add in the chopped nuts at this stage. Cover and cook for another 10-12 mts.

Remember to check after 10 mts.

Just like the normal cake check if the cake is done inserting a bamboo skewer. If it comes out clean switch off the gas and remove the pan from the heat.

Slowly separate the cake from the sides and transfer to a plate.

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Enjoy !

 

Semolina Cake / Thari pola
 
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Low-fat, low sugar and no-bake semolina cake !
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 6
Ingredients
  • 100 g semolina
  • 2 table spoons plain flour
  • 4 eggs
  • 1 table spoon ghee
  • 50g sugar
  • ½ tsp cardamom powder / vanilla extract
  • 10 cashew nuts
  • 5 almonds
Instructions
  1. Dry roast semolina in low heat. It'll take around 5 mts. Keep it aside to cool. Once cooled slightly, add the plain flour to it and mix.
  2. Beat the eggs and sugar till fluffy.
  3. Add the cardamom powder ( I've used vanilla extract). Beat again to combine.
  4. Add the semolina and flour, mix well for another minute.
  5. Heat a flat pan-cake pan / heavy bottom flat skillet along with a sauce pan.
  6. In the large sauce pan, preferably non-stick, add ghee and melt it.
  7. Once the ghee is melted add in the batter. Transfer the sauce pan on top of the pan-cake pan. Here my pan-cake pan is of cast iron.
  8. Cover and cook in very low fire for 5 mts.
  9. Add in the chopped nuts at this stage. Cover and cook for another 10-12 mts.
  10. Remember to check after 10 mts.
  11. Just like the normal cake check if the cake is done inserting a bamboo skewer. If it comes out clean switch off the gas and remove the pan from the heat.
  12. Slowly separate the cake from the sides and transfer to a plate.
  13. Enjoy !