Have you ever tried a cake? Yes
Have you tried a no-bake cake? Umm, some of you might have.
What about a spicy, no bake, tempered cake that can be consumed during Fasting? No, And YASSSSS (because now you can)
You might be confused by now, well that cake that I have the recipe for today is Farali Namkeen Cake. It is made from Barnyard millet, also called Moraiyo/Bhagar/Sama in Hindi. Apart from tasting terrific, the barnyard millets have many health benefits as well.
Let us first quickly know our star ingredient- Moraiyo:
-It is basically wild seed and not a grain and is mainly grown in the hilly areas of Uttaranchal.
– It is the fastest growing crop, which can produce ripe grains within 45 days from the sowing time under good weather conditions.
-It is tiny, white, round grain, bigger in size than semolina (Rava) and a little smaller than sago (Sabudana).
Its health benefits are plenty, to begin with, it’s gluten-free that makes it easy to digest. Being low in calorie is gain a plus point and can be eaten as an alternative food item compared to high in calorie grains or dishes. Also, Barnyard millet has shown to contain high amounts of iron and was found to be richest amongst all millets and cereal grains. Barnyard millet could be a good source of iron for vegetarians.
Now the recipe for the cake is very simple, this mess-free namkeen cake is ready in minutes and tastes so amazing. It is a much healthier option during fasting if you are tired of having the regular ingredients.
Let’s get started!
Farali Namkeen Cake Recipe and Text Recipe Below
- 1/2 Cup Moraiyo/Bhagar/Sama
- 1/2 Cup Fresh Curd
- 1/3 Cup Grated Fresh Coconut
- 1 Tsp Cumin seeds
- 1 Tbsp Sesame Seeds
- 2 Tbsp Roasted and Coarsely Crushed Peanuts
- 10-15 Chopped Kismish
- 2 Tbsp Finely Chopped Coriander
- 2-3 Crushed Green Chili
- 1 Tsp Black Salt
- 1/4 Tsp Black Pepper
- 1/2 Tbsp Clarified Butter(Ghee) to -shallow Fry Cakes and grease the tin
- Sendha Salt to Taste
- In a small mixing jar add moraiyo and fresh curd, close the lid and grind well.
- Pour the mixture in a bowl, simultaneously add half water of glass in the same mixing jar shake it well and add the same in the bowl.
- Heat a pan and add clarified butter once it melts then cumin seeds, sesame seeds, chopped green chilies and roast them.
- Next step is to add moraiyo and curd mixture in the same pan and stir continuously to avoid any lumps.
- You will observe that the mixture is getting thicker and lower the flame and add sendha namak, black sea salt, black pepper, crushed peanuts, Kismish, grated coconut and finally finely chopped coriander. Mix all ingredients well.
- Cook it on low medium flame for 4-5 minutes. Turn off the flame.
- Grease a glass bowl or use a baking dish or cake mold.
- Now add the mixture into the greased bowl and even it out with the help of a spatula.
- Now let it set and cool off for 10-15 minutes. The thickness can vary according to your liking.
- After 15 minutes, scrape off the sides with help of a knife.
- Now place a chopping board (or any plate or tray) on top of the glass bowl.
- Next turn it upside down, and you will observe that the cake has come onto the chopping board this means the cake has set well.
- Cut it into square pieces or of the shape of your choice.
- Now you either serve them directly or shallow fry them.
- Heat a pan, and grease it with clarified butter.
- Place the individual cake piece in the pan.
- Keeping the gas on medium flame, cook until golden in color from all sides.
- Be careful while flipping the sides to avoid breaking to avoid breaking them, as the core is soft.
- Serve them with home green chutney and enjoy
Your palate will be thankful to you for this amazing cake recipe. You will for sure take your folks by surprise. It is a must try and so share your experience of cooking the dish.
Your feedback is of great value to me so keep posting them.