Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, saffron semolina coconut (ssc) cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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. Use coconut oil instead of ghee. Semolina cakes soaked in syrup are so numerous all over the Middle East and vary in so many ways it is hard to find a single definition or an accurate enough name to fit.
Saffron Semolina Coconut (SSC) Cake is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Saffron Semolina Coconut (SSC) Cake is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook saffron semolina coconut (ssc) cake using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Saffron Semolina Coconut (SSC) Cake:
- Get 1/2 cup butter
- Make ready 1 cup powdered sugar
- Take 1 1/2 cup Semolina (Sooji)
- Take 1/2 cup all purpose flour (Maida)
- Prepare Pinch salt
- Prepare 1/4 tsp Cardamom (elaichi) powder
- Take 3 tbsp dry coconut powder / flakes
- Take 1/4 tsp Cinnamon (dalchini) powder,
- Make ready 1/4 cup curd
- Take 1 cup milk
- Take 3/4 tsp baking powder
- Make ready 1/2 tsp baking soda
- Get 1 tbsp Chopped Cashew (Kaju) & Almonds (badam)
- Take 8-10 Saffron (kesar) threads
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. Semolina gives lovely textures to cakes too. The Semolina coconut cake or Basbousa that was baked last week had a soft crumb and great texture.
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.
Drenched in sweet syrup, this cake is very easy to make. This semolina cake with coconut is pretty dense and rich in taste. The semolina flour is dry-roasted and so they are nutty in flavor. The coconut milk gives a wonderful creamy taste to the cake. I like how the salt gives this cake a salty flavor, which really balance the sweetness and richness of the cake.
So that’s going to wrap it up for this special food saffron semolina coconut (ssc) cake recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
