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Saturday, 9 February 2013

Split Bengal-gram cake / Parippu-cake (കടലപരിപ്പ് കേക്ക്)

We were invited for a lunch on Friday at Shameerka’s (my friend and my wife’s cousin) home and my wife badly wanted to cook something for his kids - Aysha, Millu and Hayan! She was brainstorming on her own and it was then I remembered about something which her sister Shermitha used to make. I did not remember exactly what it is, as it was one of the typical Kozhikodan snack. I hinted her about it and she was so excited. But soon I realized that I dug my own grave!!
She asked me to buy milk and I was too lazy to go out in that chilly climate, that too just for a bottle of milk. I ordered in my typical commanding voice "prepare it only if you can do it without buying any extra ingredients", heeheeheee,,,. Poor girl, out of the fear (I love to believe so :P), compromised to go ahead with milk powder. She confirmed the recipe with her sister through whatsapp I guess. After ‘the making of the so called parippu-cake’, she asked in a low and humble voice “would you mind taking a photograph of the dish?” I rushed to take the snaps from all the angles of the cake. The looks were yummy. But I was not allowed to taste it as it was supposed to be taken in full shape to their home. Luckily Shameerka’s wife gave few pieces for the evening tea, and it tasted delicious as well!!

Aysha, Millu and Hayan loved it very much and in no time the plate was empty!

Here is the recipe for you to try out!

Split Bengal-gram – 1 cup
Milk – 1 cup
Egg – 8 no.s
Butter – 2 teaspoon
Sugar – ¾ cup
Cardamom powder – 1 generous pinch
Nuts and raisins – to garnish

How to:
 1.       In a pressure cooker, cook the washed split Bengal gram adding a cup of water up to 3 whistles.
2.       Put the cooked Bengal gram into a mixer jar. Pour milk and grind well to make a paste.
3.       In an open vessel, beat the eggs with sugar and cardamom well, using a heavy spoon. Pour the Bengal gram paste from the jar to this vessel. Mix these well using hand so that no grains remain. adjust the amount of sugar based on your taste.)
4.       In a round shaped non-stick pan add the butter and heat in full flame. Tilt the pan to all the sides so that butter is spread along the sides of the pan. Onto the pan pour the above mixture.
5.       Lower the flame to the least possible and close the pan with a tight lid. After 5 minutes, take off the lid and keep the nuts and raisins on the top carefully without letting it to sink inside the cake mix.
6.       Leave the pan for 20 more minutes in lowest flame and switch off.
7.       After 10-15 minutes, turn the cake upside down to a plate and shift to the serving tray.


Sona - quick picks/pick quicks said...

well..i just got to have the very same thing..from our neighbour who are Muslims and sure, it is something on the top of my to-d-list. And, got to say..one interesting place this is. Three seperate blogs merged together..that sgud. Am not the very techi savy..not sure how u do it..but would want to give a try. Coz, me too have two separate blogs - quick picks and pick quicks and it should be good to have it under one wing.Any advice...happily acceptable

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