L
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ike Mysore has its
Pak, Dharwad its Peda, Tirunalveli its Halwa, Karkala too has a delicacy to its
credit. Karkala Cake! Who
doesn’t love cakes? However, a Cake
lover’s jaws will drop to find a sweet dark pudding look-alike for a cake without
the customary baking. Soon the initial disappointment will give way to ecstasy once
you sink your teeth into it, albeit reluctantly. A die-hard cake fan too may find it
irresistible!
How this whole
wheat flour halwa, came to be known
as Karkala Cake, is still a mystery. Some say the humble small hotels in Karkala,
invented this easy to whip-up economical delicacy. It has succeeded in
acquiring a mouth watering spot in menus at various functions, be it big or
small. The humble delicacy can compete with any dessert if prepared properly.
All you need to
prepare Karkala Cake is equal amounts of wheat flour, ghee and sugar with some broken
cashew nuts and raisins.
Heat some ghee in a frying pan; add cashew nuts and then raisins. Once fried take them out and keep aside. Add some more ghee to the same pan and heat it. Add a cup of whole wheat flour to it and fry. Keep stirring. The wheat flour starts emanating a nice aroma as the colour changes. Keep stirring for some more time. Add one and a half cup of hot water to the wheat flour on a slow flame. Care should be taken so as no lump is formed. It turns into a sticky mass. Now add a cup of sugar and stir. Add some more ghee, if required. Stir until the mass starts leaving the surface of the pan. Add cardamom powder and garnish with cashew nuts and raisins.
Heat some ghee in a frying pan; add cashew nuts and then raisins. Once fried take them out and keep aside. Add some more ghee to the same pan and heat it. Add a cup of whole wheat flour to it and fry. Keep stirring. The wheat flour starts emanating a nice aroma as the colour changes. Keep stirring for some more time. Add one and a half cup of hot water to the wheat flour on a slow flame. Care should be taken so as no lump is formed. It turns into a sticky mass. Now add a cup of sugar and stir. Add some more ghee, if required. Stir until the mass starts leaving the surface of the pan. Add cardamom powder and garnish with cashew nuts and raisins.
