tarye poli (semolina and almond cake)
A Nawayathi traditional cake made of semolina and coconut milk topped with almonds.
Cooking Time
120min
Prep Time
20 min
Serves
15
Categories
Appetizers
Breakfast
Desserts
Dinner
Lunch
Main Dish
Side Dish
Snacks
Cooking tools used
Mixer Grinder
Cuisines
Indian
Indian - Karnataka
Indian - Nawayath cuisine
Ingredients
Main Section
Chiroti rava
250
gms
coconut (grated)
2
unit/count
Egg
10
unit/count
Sona masuri rice
1
handful
You can even use jeera rice.
sugar
150
gms
Almonds
30-40
unit/count
Soak and peel, chop
cashews
10 to 15
unit/count
Optional. Here I have used for the plating
raisins
10
unit/count
Optional
Step 1
Strain it through a cloth or a strainer. In this liquid add 10 eggs and beat well
Mix this with the rava you have soaked.
Add chopped almonds.
Step 2
Heat this mixture till it thickens and continuously stir it to avoid sticking and lump formation.
Step 3
Once it attain cake batter consistency add sugar and leave it on a very low flame.
Step 4
Allow to cook for another 20 to 30 mins. Untill it's base turns golden brown and then turn it upside down and again cook for a while till it's top attains the same colour
Step 5
Finally garnish it with almonds. Cashews and raisins. And cut it in desired shape and sizes.
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