Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, saffron semolina coconut (ssc) cake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Saffron Semolina Coconut (SSC) Cake is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Saffron Semolina Coconut (SSC) Cake is something which I’ve loved my entire life. They are fine and they look wonderful.
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.
To get started with this particular recipe, we have to first prepare a few components. You can have 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:
- Prepare 1/2 cup butter
- Take 1 cup powdered sugar
- Make ready 1 1/2 cup Semolina (Sooji)
- Take 1/2 cup all purpose flour (Maida)
- Take Pinch salt
- Get 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
- Make ready 3/4 tsp baking powder
- Take 1/2 tsp baking soda
- Make ready 1 tbsp Chopped Cashew (Kaju) & Almonds (badam)
- Get 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.
Instructions 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 this up for this exceptional food saffron semolina coconut (ssc) cake recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
