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Calicut Cravings

Recipe

Tharippola recipe (Malabar semolina & egg cake)

By Abdulla K P PT45M total

A wedge of golden Tharippola, the Malabar semolina-and-egg cake, with cashews and raisins.

The no-oven cake

Tharippola is the recipe to reach for when you want a warm cake without an oven. The only thing to get right is the heat: lowest flame, lid on, full time. Rush it and the top sets over a raw middle; give it patience and you get a soft, even, golden cake.

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Frequently asked

  • What is Tharippola?

    Tharippola — also written Thari Pola — is a Malabar semolina-and-egg cake. Roasted semolina is folded into beaten, sweetened eggs with cardamom and ghee, studded with fried cashews and raisins, and cooked covered on the stovetop until set. It needs no oven, which makes it one of the easiest iftar sweets.

  • Do I need an oven for Tharippola?

    No — that's the whole appeal. It's cooked covered on the lowest heat in a heavy greased pan or appachatti until the top sets, just like the traditional method.

  • Why roast the semolina first?

    Light dry-roasting brings out a nutty aroma and stops the cake tasting raw or pasty. Keep it pale — you want the flavour, not colour.

  • Why is my Tharippola dense or undercooked in the middle?

    The heat was likely too high, setting the top before the centre cooked. Keep it on the very lowest flame, covered, and give it the full time; resist lifting the lid early.