Normally I make cucumber semolina cake called as “Tavsali” in Konkani language. But this time I tried out this lovely Pineapple Semolina Cake and the outcome was outstanding. Though Pineapple Semolina Cake cake is done by steaming , it can be also done in the oven at 400 degree Fahrenheit temperature for 10-15 minutes. So let’s see how to prepare this lovely eggless cake.
- 1 cup (236 Grams)semolina/rava/sooji
- 1 cup jaggery
- ¾ cup (59 Grams) grated fresh coconut or dry coconut
- 1 cup Peeled and Cut pineapple( Blend it in blender to make smooth paste)
- Handful of cashew nuts, chopped (optional)
- 1-2 Tablespoons of ghee/Clarified butter
Roast the rava/sooji/semolina in gheetill fragrant. keep aside.
In a heavy bottom pan, Mix jaggery, coconut and pineapple paste and cook on medium high heat till jaggery melts completely and the mixture boils. This will take around 7-8 minutes.
Pour roasted semolina, and cashew nuts,mix and cook for about 2 minutes on medium heat. If you think mixture is too thick, add 2-3 tablespoons of water if required.
Remove from heat and pour it in cake pan greased with ghee.
Spread evenly with spoon and bake at 400 degree Fahrenheit preheated oven for 15 minutes.
Remove . The edges will be slightly browned. This indicates that it is cooked. Check with toothpick and it should come out clean.
Let it cool down for 5 minutes. Then invert it on a plate, Cut and enjoy pineapple rava eggless cake.