Vegan Elachi | Coconut Milk Flavored Steamed Nuts Cake

An Indian flavored cake was in my to do list for a long time, as we mix cardamom, coconut milk n nuts in most of our desserts, why not to implement the same in a cake? this raised in my mind. Recently my daughter asked for a cake, as I am tired with other works I don’t want to stress much by making the cake in huge quantity. So I tried it with very usual ingredients from the kitchen pantry. I steamed the cake using idli pan n happens to be vegan at the same time, which doesn’t take more than 12mins for it to cook. The outcome was really perfect, delicious n spongy right? this cake is a big hit at home :-). When you like to crave some dessert you can immd try this instant recipe n enjoy it in less than 25mins of time, including the batter preparation…Dear viewers Merry Christmas to you all…Stay tuned will come up with more interesting recipes in future 🙂

Ingredients

Maida/APF – 1/2 Cup

Semolina/Rava/Sooji – 1/2 Cup

Cardamom Powder – 1/2 Tbsp (See Note 3)

Pistachios/Cashew/Almond/Tutti Frutti/Raisins – 1/4 Cup

White Sugar – 1/4 – 1/2 Cup (I added 1/4th cup)

Baking Soda – 1/4tsp plus a pinch

Baking Powder – 3/4tsp

Coconut Milk – 1/2 Cup (I used Homemade Coconut Milk See Note 1)

Ghee – 1/2 tbsp to toast the nuts

Method

Soak 5 almonds in hot boiling water for 15mins n peel the skin.
Meanwhile start preparing the batter.
Heat 1 Tbsp of oil n fry the finely chopped Almonds, Pista, Cashew/ Raisins n finally before removing from heat add Tutti Fruitti (See Note 2).
Powder the Semolina slightly (coarse texture not to very fine powder).
Add Flour, Semolina, Baking Powder, soda, salt n mix well.
Add coconut milk, sugar n cardomom powder (See Note 3) when sugar dissolves well add the dry ingredients (flour mix) in batches.
Sooji drink some moisture so add 1-2 Tbsp more Coconut Milk and finally add the fried nuts.
Heat the Idli Pan/Fry Pan with water, grease the steel cups with oil n pour the batter evenly.
Garnish with some powdered nuts (I used Pistachios powder).
Now place the cups over an Idli plate n cook in high flame for 12mins or toothpick inserted at more than one place in the steel cup comes out clean.

Just leave it in room temperature for 5 mins and remove it.
Very moistured nuts cake is ready in short time.

Note

I have extracted coconut milk from shredded coconut so it contains some water n not to thick as store bought one, if using store bought can milk then replace 2-3 Tbsp of milk with plain hot water.
Instead of oil you can fry the nuts with ghee, as this is a vegan recipe I went with oil.
If you don’t have Cardamom powder, just dry fry 4-5 cardamoms in low flame for 5 mins and powder it along with sooji.
Even you can cover the top of the cake with foil to prevent steamed water not to fall over the cake.