Carrot Pola (Malabar Special) ~ Ramzan Special

The whole world is finding hard to move around freely due to a small tiny virus that has shaken many lives. The intial days here too were very scary and the news from around the globe is still alarming. The biggest q is when will the world be free of this virus? None has the answers to this and I was feeling so bad for all the people who lost their dear and near ones. Lock down was initiated here too and everyone at home, our work in the kitchen also increased. However, I wasn't feeling good to get hold of my camera and shoot food pics as there were many who were finding it hard to make ends meet. I cooked a lot during this lock down much more than I usually do but all were the basic recipes that I already shared in my page or cooked with whatever I readily had in hand, no fancy or festive cooking. Its more than a month since I posted something new in this page. Easter and Vishu got over in this lock down without much zeal and enthusiasm. Anyways life has to move on and so does this page. Today's recipe is an old draft that was made two years back and was buried there. Finally am happy that this recipe could be published in Ramadan time.


There are many recipes that I have treasured from my muslim friends especially the Malabar ones. All of the Malabar recipes tastes distinct and love them very much. I have posted many such recipes in the past and also have a kaya pola in the published ones.Many of the Malabar style recipes are  very calorie rich and so all health conscious may shy away or you may have to miss a meal to compensate. Carrot pola gives a beautiful colour and so its quite appealing to eyes.Unlike kaya pola there are no pieces to bite in and carrot pola is smooth like a dessert. The outside cover is crisp and can be easily cut. This is very easy to prepare and all y ou need is a thick bottomed small pan that holds the carrot batter. Try this out if you haven't, am sure you will love it !!

Preparation time ~ 20 minutes
Cooking time ~ 15-18 minutes
Author ~ Julie
Serves ~ one pola 8" size
Ingredients
carrot 2 large (3 medium sized)
eggs 3
all purpose flour/maida 3 tbsp
sugar 4 tbsp
cardamom powder / elakka podi 1 tsp

to garnish
raisins 1 tbsp
cashews 1 tbsp
ghee 1 tbsp

Method

• Peel the carrots and wash them under running water.Cut in cubes and cook them with half a cup of water. Cool these down and add to the blender jar.

• Add eggs,maida,sugar and cardamom powder to the mixer jar and blend this mixture well until carrots are ground well and the eggs are nicely mixed.

• In a thick bottomed pan or use cooker, add a tbsp of ghee. Fry the raisins and cashews. Drain them on a plate and retain the ghee in the pan or cooker.

• Pour the blend carrot mixture in the pan and garnish with the fried cashews and raisins on top. Cook covered for 15-18 minutes(remember to put the flame on lowest, I usually use my small burner and set on low flame) or until the tooth pick inserted in the center of the pola comes out clean. Use a spatula to transfer the pola on  a plate with the garnished side up. Cut and serve once cool.

NOTES
* Adding all purpose flour adds to the thickening consistency of the carrot mix.
* Cardamom powder gets rid of the egg smell. Use more as needed. One tsp was just correct as there was no obvious egg smell.
* Depending on the size of the pan or cooker,the cooking time and the thickness of pola may vary. I used a 8" pan.