4 Ingredient Eggless Cake!! Delicious and oh, so healthy!!
Living in a foreign country thousands of miles away from the home you grew up in presents a multitude of challenges; the biggest one being homesickness. But for me food is the great equalizer and helps alleviate that feeling to some extent by bringing back fond memories. When I look back in time one dish that takes me back to my childhood and into my grandma’s arms is this sweet cucumber cake. Believe it or not this simple, dense but extremely flavorful cake changed my perspective about cucumbers forever. (LAUGHS!!!)
For me personally this week started with a bang. I got pampered like a princess on my birthday. Movies, shopping, homemade pizza, ice cream. What more could a girl ask for??? It was hands down one of the best days of my life. The reality is I have been living in the US for less than 2 years and in Dallas for less than 6 months. So I am still trying to get used to celebrating special occasions like this without my family and friends. It was evident how much I missed them when I was skyping with them the next day.
So naturally I was feeling downcast as my day took a turn for the worse. Being the wife of a foodie I naturally turned to cooking for help. Ohh man I would have never imagined myself saying this before marriage (CHUCKLES!!!) Ahh!!! How things change… Getting back to my point I was trying to think of a family recipe, which is simple and easy to make. That was when I saw the cucumbers in the fridge and a light bulb popped in my head. A sweet cucumber cake also called as “DHONDAS” which is a sweet preparation made along the Konkan Coast.
This was perfect for quiet a few reasons. It was easy to make, had very few ingredients, eggless and was the reason I started eating cucumbers in the first place. Most importantly it reminded me of the best cook in the world, my grandma (Sorry Mom!!!! Laughs Hard).
This recipe calls for 4 basic ingredients; cucumbers, semolina, jaggery (a type of cane sugar( and ghee. If you do not have jaggery substitute sugar instead. First off peel and grate the cucumber. Squeeze and drain the juice.
Next up we need to make the cake batter so to speak. But before we start lets get the oven preheated oto 375 degree F. Then roast the semolina in 2 tbsp of ghee till it becomes light brown in color and gives off a nice aroma. Set aside. In another pan heat 2 tbsp ghee. Add jaggery and cucumber. Keep stirring till jaggery melts. Mix in the semolina little at a time till the mixture thickens ensuring there are no lumps. Cook till it all comes together. Add cardamom powder, nutmeg, apricots, raisins and mix well.
Spoon the mixture into the greased pan and spread evenly. Bake for 20 minutes at 350 F. Insert a toothpick to check if it comes out clean. Remove from the oven. Let it cool. Slice and serve as a breakfast snack!!
Needless to say this recipe instantly took me back to my childhood when all of us kids used to get together at grandma’s house. The days always began with a delectable breakfast ( Wink!!! Cucumber Cake..) and ended with a sumptuous dinner. I never knew food can be so therapeutic but I sure am glad that I found out…
I would definitely like to hear any of your favorite childhood dishes!!!!
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- 3 cup Cucumbers (peel, grate and squeeze water)
- 1.5 cup Semolina
- 1.5 cup Jaggery (grated)
- ¾ tsp Cardamom Powder
- 4 tbsp Ghee
- ¼ tsp Nutmeg
- ¼ cup Raisin, Apricot (optional)
- Peel and grate the cucumber. Squeeze and drain the juice.
- Roast the semolina in 2 tbsps of ghee till fragrant or light brown in color.
- In another pan heat 2 tbsp ghee. Add jaggery and cucumber. Keep stirring till jaggery melts.
- Add semolina little at a time till the mixture thickens. Mix well to ensure there are no lumps.
- Add cardamom powder, nutmeg, apricot, raisin and mix well. Spoon the mixture into the greased pan. Spread evenly.
- Bake for 20 minutes at 350 F. Insert a toothpick to check if it comes out clean.
- Remove from the oven. Let it cool.
- Slice and serve as a breakfast snack!!