Orissian Cake
A traditional, aromatic, vegetarian festive cake.
Recipe by Amita Sahu of Bhubaneswar, IN
This cake is made during the festival of Rajo all over Orissa. Originally its baked in a wok covered from all sides with layers of banana leaves. I have made certain variations to suit everybody's taste.
Ingredients
vegetarian
6 servings
2 cups rice flour 1 cup milk powder 3 cups water 1 cup thick curd 1 cup freshly grated coconut 1 cup thinly cut cubes of coconut 1 1/2 cup sugar 1 cup cottage cheese grated 1 tbsp cardamom powder 1 tsp saunf crushed coarsely 1 tsp black pepper powder 4 tsp ghee or butter 1 tsp salt 5 tsp cashews 4 tsp raisins
Directions
- Take a wok (kadai) or some similar deep vessel.
- Put water,sugar & salt & bring to a boil on a high flame.
- While still on a high flame pour the rice flour. Do not stir now.
- It should continue to boil till most of the water comes over the rice flour.
- Simmer, add milk powder,curd, cheese,grated coconut, cubes of coconut,cardamom powder,saunf & black pepper powder,distributing evenly all over the wok.
- Stir continuously till everything is mixed & a fine dough is achieved. Then add 2tsp of ghee & mix the dough again.
- Preheat the ovenfor 10 minutes. Take the baking tray & grease it with ghee. Pour the dough & spread it evenly. Grease the top of the dough with 1tsp ghee. Put it in the oven.
- Keep the oven very hot for 30 minutes. Then keep it moderately hot for 30 minutes.
- Check it with a needle. When it becomes golden brown it is baked.
- When it is completely cooled cut it into pieces.