Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, saffron semolina coconut (ssc) cake. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Saffron Semolina Coconut (SSC) Cake is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Saffron Semolina Coconut (SSC) Cake is something which I’ve loved my whole life. They’re nice and they look wonderful.
Semolina flour gives this easy-to-make cake its pleasantly coarse texture and, with an assist from saffron, its lovely yellow hue. Bring to a boil, reduce to a simmer, and stir constantly until sugar dissolves. Category - Healthy dessert, Festival food One of the few cakes that you can bake in a microwave oven - using semolina (rava), banana and coconut milk.
To begin with this recipe, we have to prepare a few ingredients. You can have saffron semolina coconut (ssc) cake using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Saffron Semolina Coconut (SSC) Cake:
- Make ready 1/2 cup butter
- Prepare 1 cup powdered sugar
- Prepare 1 1/2 cup Semolina (Sooji)
- Prepare 1/2 cup all purpose flour (Maida)
- Prepare Pinch salt
- Get 1/4 tsp Cardamom (elaichi) powder
- Take 3 tbsp dry coconut powder / flakes
- Get 1/4 tsp Cinnamon (dalchini) powder,
- Get 1/4 cup curd
- Prepare 1 cup milk
- Get 3/4 tsp baking powder
- Get 1/2 tsp baking soda
- Take 1 tbsp Chopped Cashew (Kaju) & Almonds (badam)
- Get 8-10 Saffron (kesar) threads
The Semolina coconut cake or Basbousa that was baked last week had a soft crumb and great texture. Drenched in sweet syrup, this cake is very easy to make. Get the recipe for Semolina-Coconut Cake with Orange and Rose Waters »Matt Taylor-Gross. Chef Kamel Saci of Il Buco Alimentari & Vineria likes his mother's version here: The semolina cake baked with dried coconut and sweetened condensed milk and then soaked in a fragrant lemony syrup with.
Steps to make Saffron Semolina Coconut (SSC) Cake:
- In a bowl take melted butter, powdered sugar and whisk the mixture continuously, till it turns silky smooth.
- Add Sooji, Maida, Salt, Cinnamon and Cardamom powder.
- To this preparation, add curd, coconut crush and milk. Mix well using blender or stirrer and soak for 40 minutes.
- After 30 mins of soaking time, preheat the oven for 7-8 mins at 180 deg Celsius - After 10 mins, while you take the cake mix out to bake, please add baking powder and baking soda.
- Add kaju, badam and kesar. Mix well. Now, prepare the cake mould or cake tin. Apply butter to mould / tin or insert butter paper. - Afterwards, transfer the cake mix to this tin / mould. Shake the mould / tin lightly such that the mix takes uniform height. Make sure the mix is lump-free.
- Bake the cake at 180 degree Celsius for 30-35 minutes
- Now, once the cake is baked (wait for the nice smell), allow it to cool for 20 mins. Now, you can transfer the cake to desired bowl or tray.
- Finally, cut & serve SSC cake.
My grandmother's semolina gnocchi - round dumplings sprinkled with parmesan and grilled until puffy, golden-brown and just a little crisp - is the only Crisp couscous and saffron cakes. Serve these with tomato chutney or relish and a green salad. If you want, add fresh herbs such as dill, parsley or mint. This cake is very popular all over the Middle East and every country makes it slightly different. For example, In Syria and Palestine they make the recipe with I use yogurt or sour cream because it give the cake a creamy flavor that's irresistible.
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