21 May 2014,14:31 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat a pan over medium-low heat and dry-roast semolina for 5 minutes. Keep aside.
  • In another pan, dry- roast almonds over a low flame until fragrant and very lightly coloured. Cool and chop roughly. Keep aside.
  • Preheat the oven to 140°C. Peel and grate cucumbers.
  • Place in a cheese cloth and squeeze out all the juice. Combine the almonds with the semolina, whisked curd, grated jaggery, milk, ghee, baking soda and baking powder and stir.
  • Mix in the grated cucumber and let it rest for 10 minutes.
  • Meanwhile, lightly grease a cake tin and dust with baking soda. Pour the batter into the tin and bake in the oven for 20 minutes until the cake is golden on the surface and a toothpick inserted in the centre comes out clean.
  • For the caramel, heat sugar with 4 star anise in a heavy pan over low heat until the sugar dissolves and begins to caramelise.
  • Remove from the heat and carefully stir in cream. Whisk well to incorporate the cream, then return to the stove.
  • When the mixture is glossy and thick, remove from the flame. Remove the cake from the oven and demould onto a cooling rack.
  • Slice 2 large unpeeled cucumbers. When the cake begins to cool, dip the cucumber slices in the caramel cream and arrange them on the cake. Serve immediately.



  • 200 grams semolina
  • 100 grams almonds
  • 3 cucumbers
  • 200 grams whisked curd
  • 100 grams grated jaggery
  • 100 ml milk
  • 100 grams ghee
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 200 grams sugar
  • 4 star anise
  • 100 grams cream
  • Slice 2 large unpeeled cucumbers

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