Suji Pista Cake
Ingredients
· 1 cup suji (semolina)
· 2 tbsp corn flour or custard powder
· ½ cup curd (yogurt)
· ½ cup milk, plus 1–2 tbsp extra if needed
· A pinch of kesar (saffron), soaked in 1 tbsp hot water
· ¼ cup melted ghee
· ½ cup sugar
· 2 tbsp milk powder
· 5–6 elaichi (cardamom) pods, powdered
· ¼ cup California pistachios (100–150 g), blanched and finely chopped
· Extra blanched pistachios, for topping
· 1 tsp baking powder
· ½ tsp baking soda
Instructions
- In a mixing bowl, combine the suji, corn flour or custard powder, curd, ½ cup milk, and saffron soaked in hot water.
- Mix well and set aside to rest for 20 minutes.
- In a separate bowl, combine the melted ghee, sugar, milk powder, powdered cardamom, and blanched, finely chopped California pistachios.
- Add the rested suji mixture to the ghee mixture and mix thoroughly.
- If the batter is too thick, add 1–2 tbsp of room-temperature milk and adjust the consistency.
- Gently fold in the baking powder and baking soda.
- Immediately pour the batter into a well-greased cake tin.
- Sprinkle the extra blanched pistachios over the top.
- Bake in a preheated oven at 180°C for 30–35 minutes, or steam until a skewer inserted into the centre comes out clean.
- Allow the cake to cool completely to room temperature before slicing and serving.
Recipe courtesy: Chef Meghna Kamdar
