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

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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.

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.