My long term friends were East Indians not Goans. One of 28 years from Marol, Mumbai, settled in Canada too. We are in touch with one another till date. She first met me in the train on my way to work from Andheri to Churchgate. I was pregnant with Weylin (our oldest son). She was worried when I told her I lived all by myself in a two bedroom flat, while John was sailing out at sea. For me, my trust in God was enough and I had nothing to fear. Pregnant and alone, I went about my daily routine with no worries. Our friendship has grown over the years thereby, building my interest in learning various East Indian dishes.
Thali sweet is an East Indian specialty prepared during Christmas and for their traditional weddings. The cake deriving its name "thali" from the round shallow pan in which it is baked. Similar to the Goan baath, this cake is prepared with coconut, semolina, eggs and butter, but also has the addition of ground almonds. Moreover, the cake is white in colour resulting from the use of white butter and excessive egg whites. Resting the batter for 8 hours or overnight is crucial to achieve a fluffy crumbly texture. Incredibly delicious, perfectly baked, moist with the right balance of coconut, semolina and a subtle flavour of rose.
Thali sweet is an East Indian specialty prepared during Christmas and for their traditional weddings. The cake deriving its name "thali" from the round shallow pan in which it is baked. Similar to the Goan baath, this cake is prepared with coconut, semolina, eggs and butter, but also has the addition of ground almonds. Moreover, the cake is white in colour resulting from the use of white butter and excessive egg whites. Resting the batter for 8 hours or overnight is crucial to achieve a fluffy crumbly texture. Incredibly delicious, perfectly baked, moist with the right balance of coconut, semolina and a subtle flavour of rose.
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Thali Sweet (East Indian Coconut & Semolina Cake)
(Serves 12)
You will need a wide shallow pan
Ingredients:
1 cup white butter (softened)
2 cups white granulated sugar
1 and 1/2 cups semolina (rava)
1/2 cup finely ground almonds
4 egg yolks
1 cup egg whites
3 cups fresh or frozen finely grated coconut (340 grams)
1 teaspoon rose extract
1/2 teaspoon baking powder
glazed red and green cherries (sliced) for garnishing
Method:
Using a stand mixer or with an electric beater, first beat the butter and then add sugar. When sugar is well incorporated, add yolks one at a time. Alternate with semolina and coconut followed by finely ground almonds, rose extract and baking powder.
In a separate bowl, beat egg whites until stiff. Incorporate them into the batter and combine well.
Cover bowl with a plastic wrap and leave overnight to
rest in a cool place.
Next morning, preheat oven to 300 F or 150 C.
Grease and line the cake pan only at the bottom with parchment paper.
Transfer batter into the prepared pan. Decorate with sliced glazed cherries.
Place cake pan on the centre rack of the oven. Bake for 30 minutes then, cover the pan loosely with a parchment paper on top to prevent it from browning. This ensures that the cake will bake, but remain white. Continue baking for an additional 20 minutes until a cake tester or toothpick inserted in the centre comes out clean. Total of 50 minutes of baking.
Cool completely before cutting into pieces.
Note:
(Serves 12)
You will need a wide shallow pan
Ingredients:
1 cup white butter (softened)
2 cups white granulated sugar
1 and 1/2 cups semolina (rava)
1/2 cup finely ground almonds
4 egg yolks
1 cup egg whites
3 cups fresh or frozen finely grated coconut (340 grams)
1 teaspoon rose extract
1/2 teaspoon baking powder
glazed red and green cherries (sliced) for garnishing
Method:
Using a stand mixer or with an electric beater, first beat the butter and then add sugar. When sugar is well incorporated, add yolks one at a time. Alternate with semolina and coconut followed by finely ground almonds, rose extract and baking powder.
In a separate bowl, beat egg whites until stiff. Incorporate them into the batter and combine well.
Cover bowl with a plastic wrap and leave overnight to
rest in a cool place.
Next morning, preheat oven to 300 F or 150 C.
Grease and line the cake pan only at the bottom with parchment paper.
Transfer batter into the prepared pan. Decorate with sliced glazed cherries.
Place cake pan on the centre rack of the oven. Bake for 30 minutes then, cover the pan loosely with a parchment paper on top to prevent it from browning. This ensures that the cake will bake, but remain white. Continue baking for an additional 20 minutes until a cake tester or toothpick inserted in the centre comes out clean. Total of 50 minutes of baking.
Cool completely before cutting into pieces.
Note:
- I used Crisco shortening that is white to make the cake.
- Also, almond flour was used.
- 1 cup measure used is 250 ml.
- In case of unsalted butter, add a tiny pinch of salt.
- Ensure to thaw frozen coconut well at room temperature.
- Rose water can be substituted for rose extract.
- Before baking, the cake can be garnished with slivered almonds and sliced pistachios.
