Name: Goan Tavsali: Refreshing Steamed Cucumber Cake (Eggless & Vegan)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup Semolina (rava); 1/4 cup Desiccated Coconut (or freshly grated coconut); 1/2 cup Jaggery Powder; 2 tsp Cardamom (ground); 1 cup Cucumber (grated, packed); 1/4 cup Almonds (chopped); 1 tbsp Ghee Or Oil (for greasing)

Goan Tavsali: Refreshing Steamed Cucumber Cake (Eggless & Vegan)

40 minutes

1035 reads

5 from 3 votes

Indian

About Goan Tavsali: Refreshing Steamed Cucumber Cake (Eggless & Vegan)

Escape to Goa with the tantalizing aroma of Tavsali, a traditional steamed cucumber cake that's both refreshingly light and incredibly flavorful. This unique vegan dessert is the perfect treat for warm days, offering a delightful escape from the ordinary.

Imagine tender semolina cake infused with grated cucumber, sweet coconut, and rich jaggery, all spiced with the fragrant warmth of cardamom. This eggless wonder boasts a moist crumb and a balanced sweetness that will tantalize your taste buds.

Whether you're seeking a healthy dessert option or simply craving a new culinary adventure, this easy Tavsali recipe is a must-try. Prepare to be swept away by its unique blend of sweet and savory notes – a true taste of Goa!

Goan Tavsali: Refreshing Steamed Cucumber Cake (Eggless & Vegan) - Plattershare - Recipes, food stories and food lovers

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Recipe Time & More

Prep15

Cook25

Total40

Calories586 kcal

Serves

Perfect ForDesserts

TasteCrunchy Sweet

Ingredients

Dry Ingredients

▢ 1 cup Semolina rava
▢ 1/4 cup Desiccated Coconut or freshly grated coconut
▢ 1/2 cup Jaggery Powder
▢ 2 tsp Cardamom ground

Wet Ingredients

▢ 1 cup Cucumber grated, packed

Garnish & Grease

▢ 1/4 cup Almonds chopped
▢ 1 tbsp Ghee Or Oil for greasing

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Instructions

Dry roast the semolina in a pan over low heat for 5-6 minutes until fragrant. This enhances the nutty flavor of the semolina.
In a large bowl, combine the roasted semolina, jaggery powder, ground cardamom, and desiccated coconut.
Add the grated cucumber and chopped almonds to the dry ingredients.
Mix well. The moisture from the cucumber should be sufficient to form a batter. The batter should neither be too thick nor too thin.
Grease a cake tin with ghee or oil. Pour the batter into the prepared tin.
Steam the cake in a steamer for 15-20 minutes. To check for doneness, insert a toothpick into the center; it should come out clean.
Turn off the heat and let the cake cool completely in the tin before inverting it onto a serving plate.
Cut the cooled Tavsali into small pieces and garnish with chopped almonds.

Recipe Notes

Good To Know

The original recipe uses fresh coconut and yellow cucumber. If yellow cucumber isn't available, green cucumber is a good substitute.
Dry coconut powder can be used in place of fresh coconut without impacting the flavor.

Expert Tips

For a moister cake, add a tablespoon or two of milk or yogurt to the batter.
If you're short on time, skip the steaming step and bake the cake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Gently reheat in the microwave or a steamer before serving.