Incredibly easy to make this traditional, eggless Semolina cake is a sweet, decadent treat. Sarda Farms Milk, Dahi and Ghee, made using time honoured traditional practices, gives this cake a sinfully rich, dense texture. This rose flavoured version of the cake adds a refreshingly delicate floral aroma. You can also flavour it with cardamom, saffron, cinnamon etc.
Makes: 7 inch cake
- 1 cup fine semolina (Rava)
- 1/2 cup Sarda Farms Dahi
- 1/2 cup Sarda Farms Milk
- 1/2 cup sugar
- 1/3 cup Sarda Farms ghee +~ 1 tablespoon for greasing
- 1/4 teaspoon Baking Soda
- 3/4 teaspoon Baking powder
- 2-3 drops rose essence (optional)
For the Rose syrup glaze & garnish (optional)
- 2 tablespoons Rose syrup
- Juice of 1/2 lime
- Rose petals
- Slivered pistachios (or any other nut of choice)
Mix together Semolina, Dahi, Milk and ghee in a mixing bowl. Cover and keep it aside for 15 minutes.
Pre-heat the oven to 160 degree C.
Grease a 7 inch baking pan with ghee.
Add rose essence, baking soda and baking powder to the semolina batter.
Mix and pour the batter into the greased pan. Spread the batter evenly using a spatula.
Bake for about 40-45 minutes or till a cake tester (or knife) inserted into it comes out clean. (Baking time may change depending on the oven efficiency)
Take the cake out of the oven and let it sit on the counter for about 10 minutes.
Run a knife around the edge of the cake and carefully invert it onto a serving plate.
Add lime juice to the rose syrup and mix. Drizzle over the cake while it is still warm.
Cool cake completely.
Serve garnished with slivered pistachios and rose petals.