Cooking a Traditional Indian Style Cake From Grandma’s Kitchen
published by Archana Bisoyi on Mar 25, 2011
Now a days we love to make quick fix meals due to the lack of time and patience. But most of us fancy to try out new authentic dishes from around the world.Some of them are straight away from grandma’s diary which holds an authentic charm which is lacking in today’s food.
As the name suggest it’s not a Cake actually but you need to bake it like one. This recipe is a precious one from my grandma’s treasure. Although it is my family’s all time favorite dish but it is specially cooked during festivals. The traditional process of cooking (cooking on fire in earthen pots) gives it a very authentic taste which is hundred times better than microwave baking.
Today I am going to share this authentic eastern Indian recipe with every food lover who has a strong craving for inventive flavors every time.
Cuisine
Indian
Difficulty level
Moderate
Preparation time
One hour
Cooking time
45-50 minutes
Servings
5
Ingredients
Dry powdered rice 300 grams
Boiled and mashed ripe Pumpkin 400 grams
Jaggery or sugar 150 grams
Soaked (1hr) Horse bean (Urad dal) paste 100grams
Powdered Cardamom seeds 10-12 for flavoring
Clarified butter 100 gm
Salt according to taste
Method
First of all clean the rice thoroughly then rinse it and spread it on a plate to get rid of all moisture content. Grind that dried rice to make powder. In the mean time grind the soaked horse bean into a smooth paste. Cut the pumpkin into pieces, remove its outer layer then boil it or pressure-cook it until it gets softened. Mash the boiled pumpkin after it gets cooled. Then mix all the ingredients one by one, to make a smooth paste.
Preheat the oven at 180 degree centigrade. Then grease a tray with little clarified butter and pour the mixture in to it. Finally set it inside the oven and let it cook for 45-50 minutes.
Once it is done, let the sweet rice cake cool done completely.
Now you can enjoy this mouth licking cake with your family.
