Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, saffron semolina coconut (ssc) cake. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Here is simple delicious nutty cake made with semolina, coconut and fresh orange juice. This cake gets its moistness from a syrup poured it on after baking. This elegant cake is soaked in a fragrant lemon syrup, perfumed by flower waters. The garnish is candied rose petals sprinkled with toasted coconut.
Saffron Semolina Coconut (SSC) Cake is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Saffron Semolina Coconut (SSC) Cake is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook saffron semolina coconut (ssc) cake using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Saffron Semolina Coconut (SSC) Cake:
- Take 1/2 cup butter
- Get 1 cup powdered sugar
- Get 1 1/2 cup Semolina (Sooji)
- Get 1/2 cup all purpose flour (Maida)
- Get Pinch salt
- Prepare 1/4 tsp Cardamom (elaichi) powder
- Make ready 3 tbsp dry coconut powder / flakes
- Prepare 1/4 tsp Cinnamon (dalchini) powder,
- Get 1/4 cup curd
- Take 1 cup milk
- Get 3/4 tsp baking powder
- Get 1/2 tsp baking soda
- Get 1 tbsp Chopped Cashew (Kaju) & Almonds (badam)
- Prepare 8-10 Saffron (kesar) threads
Semolina and coconut are one of the best combo whether it is savory or sweet, they shine well together. We have a breakfast dish made of semolina If you are trying semolina for first time, then you will feel like cornmeal cake, but it tastes different. If you use the semolina available here in US. Classic Egyptian basbousa made with semolina and coconut, and flavored with rose flavored sugar syrup.
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.
- Ready to serve and ENJOY!
If you use the semolina available here in US. Classic Egyptian basbousa made with semolina and coconut, and flavored with rose flavored sugar syrup. Treat your taste buds to the super moist and decadent Middle Eastern (Egyptian) classic made with semolina and coconut. Yotam Ottolenghi and Sami Tamimi explore a region of rich, cross-cultural culinary traditions in Jerusalem. 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.
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