How long can I store leftovers?

Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead and store it in an airtight container.

What can I substitute for ghee?

You can use unsalted butter or coconut oil as an alternative to ghee.

Is it necessary to use saffron?

Saffron adds a unique flavor and color, but you can skip it or use a few drops of saffron essence if unavailable.

How can I make the cake vegan?

Substitute yogurt with coconut yogurt and ghee with coconut oil.

Fluffy Indian Saffron and Cardamom Semolina Cake with Almonds

Name: Fluffy Indian Saffron and Cardamom Semolina Cake with Almonds
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: 1 cup semolina (suji); 1 cup sugar; 1 cup yogurt; 1/4 cup ghee (clarified butter); 1/2 cup milk; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon ground cardamom; A pinch of saffron strands; 1/4 cup sliced almonds; 2 tablespoons ghee; A pinch of saffron strands soaked in 1 tablespoon warm milk; 1/4 cup almonds, chopped

A light and aromatic dessert inspired by Indian flavors

This delicately spiced semolina cake combines saffron and cardamom for a truly exotic treat topped with crunchy almonds.

1 h 30 min
8
Intermediate

Ingredients

For the Cake

1 cup semolina (suji)

1 cup sugar

1 cup yogurt

1/4 cup ghee (clarified butter)

1/2 cup milk

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cardamom

A pinch of saffron strands

1/4 cup sliced almonds

For the Topping

2 tablespoons ghee

A pinch of saffron strands soaked in 1 tablespoon warm milk

1/4 cup almonds, chopped

Preparation

Preparing the Wet Mixture

Dissolve sugar in yogurt

In a bowl, mix yogurt and sugar until the sugar dissolves.

Add milk and ghee

Add milk and ghee to the mixture and stir well.

Ensure the butter is melted but not hot when added to the batter to prevent premature cooking.

Infuse saffron

Infuse the milk with saffron strands for a minimum of 10 minutes.

Preparing the Dry Ingredients

Combine dry ingredients

In another bowl, combine semolina, baking powder, baking soda, and ground cardamom.

Mix wet and dry

Gradually add the wet mixture to the dry ingredients, stirring gently to combine.

Rest the batter

Let the batter rest for 15 minutes to thicken.

Toast the almonds lightly for extra crunch and flavor.

Cooking Process

Preheat Oven

Preheat your oven to 350°F (180°C).

Mixing Process

Mix the saffron-infused milk into the batter.

Baking Process

Pour the batter into a greased 8-inch round cake pan and sprinkle with sliced almonds. Bake for 40-45 minutes or until a toothpick comes out clean.

Plating & Serving