Carrot Egg Moist Cake/Carrot Pola

                     I have always admired the taste and innovations of Malabar dishes.This is one among them.Its really simple,but at the same time loved by everyone.It is a super moist cake which melts in your mouth.A very common delicacy of Malabar.Even the beginners would know to prepare it.Even then I am posting it,for those who are not from Malabar and for those who don't know this recipe.Carrot Egg Moist Cake/Carrot Pola possess a very mild taste.Good to have with tea or as such.The only problem is that it is too heavy as it contains lots of eggs.....

 Ingredients

5 Eggs
5 Tblspn Sugar
5 Tblspn Milk Powder
2 Big Carrots/3 Medium Sized Carrots(Approx 200 gms)
2 Cardamom pods
3 Drops of Vanilla Essence
Few Cashews and Raisins
1/2 Tbspn Ghee

Method

1. First scrape the outer skin of carrot and cut into chunks.
2. Then boil the carrots in water for 8 to 10 minutes or until cooked.
3. Break the eggs into a blender and add all the other ingredients including the cooked carrots.
4. Discard the outer cover of cardamom.
5. Now blend it until smooth paste is obtained.
6. Heat a non stick coated pan and spoon the ghee to it.
7. Fry the cashews and raisins in the ghee and pour the blended mixture to this.
8. Now simmer and by closing the lid,cook for about 20 to 25 minutes.
9. If cooked,a skewer inserted would come out clean.
10. Now keep a plate upside down on the pan and turn the pan upside down to get the dish on the plate.
11. Keep back the pan on flame and slide the cake with a spoon to the same pan or to a frying pan for the upper layer to get fried a little bit.