Goan Tavsali

Create the Batter

• To the cucumber-jaggery mixture, add the coarse rava, freshly grated coconut, cardamom powder, and salt.
• Stir everything until just combined to form a thick batter, similar in consistency to idli batter. Do not add any extra water.
• Cover the bowl and let the batter rest for 20 minutes. This step is essential for the rava to absorb the moisture and swell, ensuring a soft cake.

Steam the Tavsali

• While the batter rests, prepare your steamer. Fill the base with 2-3 inches of water and bring it to a rolling boil over medium-high heat.
• Generously grease a 7 or 8-inch round cake tin or a steel plate (thali) with ghee.
• Give the rested batter a final stir and pour it into the greased tin, spreading it evenly with a spatula.
• Sprinkle the chopped cashew nuts evenly over the top.
• Carefully place the tin inside the steamer. Cover with a lid that won't drip condensation onto the cake (you can wrap the lid in a kitchen towel) and steam for 20-25 minutes on medium heat.

Cool, Slice, and Serve

• After 20 minutes, check for doneness by inserting a toothpick or knife into the center. If it comes out clean, the tavsali is cooked. If not, steam for another 5 minutes.
• Turn off the heat and carefully remove the tin from the steamer. Place it on a wire rack.
• Allow the tavsali to cool down completely at room temperature for at least 30-45 minutes. This is a critical step to prevent it from crumbling.
• Once fully cooled, run a knife around the edges and cut into diamond or square-shaped pieces. Serve with tea or as a standalone snack.