Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, saffron semolina coconut (ssc) cake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Saffron Semolina Coconut (SSC) Cake is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Saffron Semolina Coconut (SSC) Cake is something which I’ve loved my whole life.

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. Drenched in sweet syrup, this cake is very easy to make. Here is simple delicious nutty cake made with semolina, coconut and fresh orange juice.

To get started 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 cook that.

The ingredients needed to make Saffron Semolina Coconut (SSC) Cake:

1. Get 1/2 cup butter
2. Make ready 1 cup powdered sugar
3. Take 1 1/2 cup Semolina (Sooji)
4. Get 1/2 cup all purpose flour (Maida)
5. Get Pinch salt
6. Prepare 1/4 tsp Cardamom (elaichi) powder
7. Prepare 3 tbsp dry coconut powder / flakes
8. Get 1/4 tsp Cinnamon (dalchini) powder,
9. Make ready 1/4 cup curd
10. Prepare 1 cup milk
11. Make ready 3/4 tsp baking powder
12. Prepare 1/2 tsp baking soda
13. Make ready 1 tbsp Chopped Cashew (Kaju) & Almonds (badam)
14. Make ready 8-10 Saffron (kesar) threads

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 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.

Steps to make Saffron Semolina Coconut (SSC) Cake:

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.

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. 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. My experiments and use of Semolina in baking are on.

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