Open in Cookpad AppSteps
- 1
Before starting the batter making process, make sure all the ingredients are measured correctly as per recipe directions and at room temperature. Do not add anything straight out of the fridge into the cake batter.
- 2
Add curd, ghee, power sugar, and mix using a spatula to make a batter. Set aside.
- 3
Combine semolina in a mixer. Blend once or twice to mix and make a powder. Then add pistachio powder and almond flakes.
- 4
Add baking powder, baking soda, and curd mixture to the semolina. Mix all together nicely.
- 5
Add two drops of yellow and green food color and mix it well. Then add milk with saffron to make a batter.
Add soaked semolina in small batches to the liquid mixture. Gently cut and fold the batter in one direction until combined well. Do not mix the batter for too long.
- 6
Line an 8-inch baking tin with parchment paper. Brush it with oil or ghee. Preheat the oven to 180 degrees Celcius for 10 minutes.
- 7
Pour the batter into the greased tin. Bake for 30 minutes or until the crust is golden and a toothpick inserted in the center comes out clean.
- 8
Once the cake is baked, let it sit in the cake tin for 5 – 10 minutes. Next, transfer it to a wire rack and allow it to come to room temperature.
- 9
Sprinkle pistachios flakes and almonds flakes on top.
- 10
Store semolina cake in the refrigerator. Do not leave it at room temperature for more than 2 – 3 hours, especially in the hot tropical climate.
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