Tarye Poli (Semolina and Almond Cake)
A Nawayathi traditional cake made of semolina and coconut milk topped with almonds.
Ingredients
- 250 gms Chiroti rava
- 2 units Coconut, grated
- 10 units Egg
- 1 handful Sona masuri rice (You can even use jeera rice.)
- 150 gms Sugar
- 35 units Almonds (Soak and peel, chop)
- 12 units Cashews (Optional. Used for plating.)
- 10 units Raisins (Optional)
Instructions
- 1Strain the coconut milk through a cloth or strainer. In this liquid, add 10 eggs and beat well. Mix this with the soaked rava and add the chopped almonds.
- 2Heat the mixture over medium heat, stirring continuously to prevent sticking and lump formation, until it thickens to a cake batter consistency.
- 3Once the mixture reaches a cake batter consistency, add sugar and continue to cook on a very low flame.
- 4Allow the mixture to cook for another 20 to 30 minutes until the base turns golden brown. Turn it upside down and cook further until the top attains the same color.
- 5Garnish with almonds, cashews, and raisins. Cut into desired shapes and sizes before serving.
