Sri Lankan Pol Cake 🥥

Sri Lankan Pol Cake Recipe

Ingredients:

- 200g grated fresh coconut (or desiccated coconut)

- 250g semolina

- 200g jaggery (or brown sugar)

- 100g butter or margarine

- 4 eggs

- 100g cashew nuts (chopped)

- 1 tsp cardamom powder

- 1/2 tsp nutmeg powder

- 1/2 tsp cloves powder

- 1 tsp vanilla extract

- 1/2 cup milk

- A pinch of salt

Instructions:

1. Preheat the oven to 180°C (350°F). Grease and line a baking tin.

2. Prepare the coconut mixture:

   - In a large bowl, mix the grated coconut with the semolina.

   - Set aside for about 30 minutes to let the semolina absorb the moisture from the coconut.

3. Prepare the jaggery syrup: 

   - In a saucepan, melt the jaggery with a little water until it forms a thick syrup.

   - Let it cool slightly.

4. Mix the wet ingredients: 

   - Beat the eggs in a separate bowl until they are fluffy.

   - Add the melted butter (or margarine) and vanilla extract to the eggs.

   - Pour in the cooled jaggery syrup and mix well.

5. Combine all ingredients:

   - Add the egg mixture to the coconut and semolina mixture.

   - Stir in the chopped cashew nuts, cardamom powder, nutmeg powder, cloves powder, and a pinch of salt.

   - Gradually add the milk to achieve a batter-like consistency.

6. Bake the cake: 

   - Pour the batter into the prepared baking tin.

   - Smooth the top with a spatula.

   - Bake in the preheated oven for about 45-50 minutes, or until a skewer inserted into the center comes out clean.

7. Cool and serve:

   - Allow the cake to cool in the tin for about 10 minutes.

   - Transfer to a wire rack to cool completely before slicing.

Tips:

- If using desiccated coconut, you might need to add a bit more milk to achieve the right consistency.

- The cake can be stored in an airtight container for several days.

- For a richer flavor, you can toast the semolina lightly before mixing it with the coconut.

Enjoy your delicious Sri Lankan Pol Cake!