East Indian Thali Sweet Recipe
Traditional East Indian cake with freshly grated coconut and egg whites. The cake is baked in a flat tray also called thali.
Equipment
- 2 round thalis (plates with 2 inch rim) or one big tray
Ingredients
- 2 cups Sooji/Rawa/Semolina (heaped) Approx, 350 grams
- 2 cups Caster Sugar (levelled) Approx 400 grams
- 1 large Coconut
- 100 grams Butter
- 5 Egg whites only
- 1 tsp Baking powder
- 1 tsp Rose Essence
Instructions
- Beat the egg whites till fluffy.
- Now cream the butter and sugar with an electric beater or a spatula till it changes colour
- Then add the beaten egg whites little by little to the butter and sugar mixture and combine gently with your spatula.
- Gradually add the sooji or Rava in batches along with the egg whites, and keep mixing to get a smooth batter. Continue to mix until the eggs and sooji is used up. Add the coconut and mix well.
- Finally, add the rose essence and also the baking powder. Mix the batter well but gently and then cover and let the batter rest overnight and bake it the next morning.
- If you do not want to keep it overnight then pour the batter into two round thalis or two 8 inches cake tin lined with parchment paper
- Finally, preheat your oven to 180 deg C and bake the cake for 35 to 40 minutes or till a skewer inserted comes out clean.
- You can decorate this cake with icing, some icing flowers, and silver beads if making for an occasion.
- For the icing - Mix 100 grams icing sugar and 50 grams butter. Beat well till it changes its colour to white.
Notes
Standard cup measurement
1 cup = 200 ml
- Preferably measure weight in grams for perfect results.
- You can use powdered granulated sugar instead of caster sugar.
- Baking time will depend on your oven. Do not overbake the cake.