🧂 Ingredients
For the Cake:
- 1½ cups semolina
- ½ cup desiccated coconut
- ½ cup sugar
- 1 cup plain yogurt
- ½ cup melted butter or ghee
- 1 tsp baking powder
- Pinch of salt
- ¼ tsp saffron threads (soaked in 1 tbsp warm milk)
- 1 tsp vanilla extract
- ¼ cup chopped pistachios (for topping)
For the Syrup:
- 1 cup sugar
- ½ cup water
- 1 tsp lemon juice
- 1 tsp rose water or orange blossom water (optional)
🍳 Method of Preparation
- Prepare the syrup
- In a saucepan, combine sugar and water.
- Bring to a boil, then simmer for 8–10 minutes.
- Add lemon juice and rose/orange blossom water. Let cool.
- Make the cake batter
- In a bowl, mix semolina, coconut, sugar, baking powder, and salt.
- Add yogurt, melted butter, vanilla, and saffron milk. Mix until smooth.
- Bake
- Pour batter into a greased baking dish.
- Smooth the top and sprinkle with chopped pistachios.
- Bake at 180°C (350°F) for 30–35 minutes until golden and firm.
- Add syrup
- While hot, pour the cooled syrup evenly over the cake.
- Let it soak for at least 30 minutes.
- Serve
- Cut into squares or diamonds. Enjoy warm or chilled.
