I like this recipe because it doesn’t need any fancy ingredients—just cucumber, semolina, coconut, and jaggery. The cucumber releases enough moisture to bind everything together, which makes the cake naturally soft and spongy. I also love that it’s versatile—I can bake it, steam it, or even cook it on the stovetop. It’s a great gluten-free-friendly option when I want something traditional and different.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 1/2 cups cucumber, peeled and grated 1 1/2 cup jaggery, grated 1 cup rava (semolina) 1 cup freshly grated coconut 1/2 teaspoon baking soda 4 cardamom pods, peeled and crushed 10 cashew nuts, broken 1 teaspoon ghee or clarified butter (for greasing the baking pan) 1/2 teaspoon salt
Directions
I heat a skillet or wok and roast the semolina until lightly browned and fragrant, about 20 minutes. Then I let it cool completely.
In a mixing bowl, I combine the grated cucumber, jaggery, roasted semolina, coconut, baking soda, cardamom, cashew nuts, and salt. I let the mixture sit so the semolina soaks up the cucumber’s natural juices.
I grease a baking dish with ghee or clarified butter and pour in the mixture.
I bake at 200°C (about 390°F) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Alternatively, I steam the mixture using a double boiler method or cook it in a nonstick pan on low heat for 30 minutes, covered, until firm.
Once baked or cooked, I let it cool slightly before slicing and serving.
Servings and Timing
This recipe makes about 6 servings. Prep time is around 20 minutes, cook time is 40 minutes, and the total time is about 1 hour.
Variations
I sometimes add a handful of raisins for extra sweetness.
For a vegan version, I skip the ghee and use oil for greasing.
I like to sprinkle extra cashews or almonds on top before baking for more crunch.
Occasionally, I replace cardamom with nutmeg for a slightly different flavor.
Storage/Reheating
I store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, I steam slices for a few minutes or warm them gently in the microwave.
FAQs
What is Tavasali?
It’s a traditional Goan cucumber cake made with semolina, jaggery, coconut, and cardamom.
Can I use sugar instead of jaggery?
Yes, but I prefer jaggery because it gives a deeper, caramel-like flavor.
Do I need to add water?
No, the cucumber releases enough water to bind the mixture.
Can I make this gluten-free?
Yes, I use fine rice semolina or a gluten-free semolina substitute.
Can I steam instead of baking?
Yes, steaming gives it a softer, more pudding-like texture.
What type of cucumber should I use?
I use firm cucumbers, peeled and grated—avoid overly watery ones if possible.
Can I make it nut-free?
Yes, I skip the cashews or replace them with seeds like pumpkin or sunflower.
Why is my cake too soft?
It may need more time to bake, or the cucumbers released too much water.
Can I double the recipe?
Yes, I double the ingredients and use a larger pan, adjusting baking time slightly.
What’s the best way to serve it?
I like it slightly warm, with tea or coffee as a traditional Goan snack.
Conclusion
I love making Goan Cucumber Cake because it’s simple, earthy, and packed with nostalgic flavors. The combination of cucumber, jaggery, semolina, and coconut makes it a dessert that feels wholesome yet indulgent. Whether I bake, steam, or pan-cook it, this Tavasali always brings a taste of Goan tradition to my table.
Goan Cucumber Cake, also called Tavasali, is a traditional Goan dessert made with cucumber, jaggery, semolina, and coconut. Moist, soft, and fragrant with cardamom, this cake can be baked, steamed, or pan-cooked for a comforting sweet treat full of nostalgic flavor.
Total Time:1 hour
Yield:6 servings
Ingredients
2 1/2 cups cucumber, peeled and grated
1 1/2 cups jaggery, grated
1 cup rava (semolina)
1 cup freshly grated coconut
1/2 teaspoon baking soda
4 cardamom pods, peeled and crushed
10 cashew nuts, broken
1 teaspoon ghee or clarified butter (for greasing)
1/2 teaspoon salt
Instructions
Roast semolina in a skillet over medium heat for about 20 minutes until lightly browned and fragrant. Let it cool completely.
In a mixing bowl, combine grated cucumber, jaggery, roasted semolina, coconut, baking soda, cardamom, cashew nuts, and salt. Let the mixture sit for a few minutes so the semolina absorbs cucumber juices.
Grease a baking dish with ghee and pour in the mixture.
Bake at 200°C (390°F) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Alternatively, steam the mixture in a double boiler or cook in a covered nonstick pan over low heat for 30 minutes until firm.
Allow to cool slightly before slicing and serving warm or at room temperature.
Notes
Add raisins for extra sweetness.
Use oil instead of ghee for a vegan version.
Top with extra cashews or almonds before baking for added crunch.
Replace cardamom with nutmeg for a different flavor.
Store at room temperature for 2 days or refrigerate up to 5 days. Reheat by steaming or microwaving gently.
