Easiest Way to Refreshing To Try At Home Saffron Semolina Coconut (SSC) Cake

Maria Bradley
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
Easiest Way to Refreshing To Try At Home Saffron Semolina Coconut (SSC) Cake
Page content

Easiest Way to Refreshing To Try At Home Saffron Semolina Coconut (SSC) Cake Delicious, fresh and tasty.

Saffron Semolina Coconut (SSC) Cake. Whisk together coconut, semolina flour, baking powder, and salt in a large bowl until combined. In a separate large bowl, whisk together eggs, sugar, and oil until light and fluffy. Add milk mixture and yogurt; stir to combine.

The coconut really is the star in this dessert and not to mention the ghee which makes is quite rich and sweetened condensed milk which gives a wonderful body to the cake.

Lightly roast on low heat the remaining saffron strands, to bring out the deep saffron scent.

Heat the remaining ghee in a heavy bottomed wok, put in the semolina.

You can cook Saffron Semolina Coconut (SSC) Cake using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Saffron Semolina Coconut (SSC) Cake

  1. Prepare 1/2 cup of butter.

  2. Prepare 1 cup of powdered sugar.

  3. Prepare 1 1/2 cup of Semolina (Sooji).

  4. It’s 1/2 cup of all purpose flour (Maida).

  5. Prepare Pinch of salt.

  6. You need 1/4 tsp of Cardamom (elaichi) powder.

  7. Prepare 3 tbsp of dry coconut powder / flakes.

  8. It’s 1/4 tsp of Cinnamon (dalchini) powder,.

  9. You need 1/4 cup of curd.

  10. You need 1 cup of milk.

  11. It’s 3/4 tsp of baking powder.

  12. Prepare 1/2 tsp of baking soda.

  13. Prepare 1 tbsp of Chopped Cashew (Kaju) & Almonds (badam).

  14. It’s 8-10 of Saffron (kesar) threads.

On medium to low flame, constantly stir it around until it turns lightly golden.

If necessary, broil ever so briefly so that the top of the basbousa gains color.

Here, Tyler Brown of Nashville's Hermitage Hotel uses saffron to flavor the pastry cream for his moist, airy take on coconut cake.

This Persian love cake is an aromatic cake that combines fragrant flavors such as rose, cardamom, saffron and almond.

Saffron Semolina Coconut (SSC) Cake instructions

  1. In a bowl take melted butter, powdered sugar and whisk the mixture continuously, till it turns silky smooth..

  2. Add Sooji, Maida, Salt, Cinnamon and Cardamom powder..

  3. To this preparation, add curd, coconut crush and milk. Mix well using blender or stirrer and soak for 40 minutes..

  4. 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..

  5. 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..

  6. Bake the cake at 180 degree Celsius for 30-35 minutes.

  7. 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..

  8. Finally, cut & serve SSC cake..

There are many versions of the cake.

Some that are like a simple cake, others that have a cream based frosting or a fragrant glaze.

Remove from heat and let steep at.

Mix all the dry ingredients first.

Semolina Coconut Cake - a trEATs affair.