Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C). Grease a loose bottom 7-inch tin with clarified butter and dust with semolina. Place on a baking tray.
2.
In a large bowl, whisk the
Clarified Butter (1/2 cup)
with the
Semolina (1 cup)
and stand for 10-15 minutes.
3.
Whisk in the
Sweetened Condensed Milk (1 cup)
,
Almond Meal (1/3 cup)
, and
Saffron Threads (1 pinch)
.
4.
Add half the batter to the prepared tin, and bake for approximately 20 minutes until light golden brown and firm to touch.
5.
While the cake is baking, prepare the cream filling. Whisk together
Cream (1 1/2 cups)
,
Milk (1/2 cup)
,
Corn Flour (2 1/2 Tbsp)
, and
Granulated Sugar (1 Tbsp)
in a heavy bottom saucepan until smooth. Simmer over low heat, stirring constantly, until it thickens to a custard consistency. Be careful since it can catch the bottom if left unattended.
6.
Take off heat and whisk well until smooth. Pour the thandai cream filling over the first baked layer and sprinkle with
Thandai Mix (2 Tbsp)
.
7.
Whisk the remaining half batter and gently spoon over the thandai mix and spread uniformly.
8.
Return the cake to bake for a further 20-25 minutes until the top is light golden brown and firm to touch.
9.
Take out of the oven, and pour over the
Sweetened Condensed Milk (2 1/2 Tbsp)
, then sprinkle over
Thandai Mix (2 Tbsp)
. Leave the cake to cool in the tin to room temperature, then refrigerate for 3-4 hours until set.
10.
While the cake is cooling, prepare the piping cream. Whisk together
Cream (1 cup)
,
Corn Flour (1 1/2 Tbsp)
,
Rose Essence (to taste)
, and
Beet Juice (as needed)
in a heavy bottom saucepan until smooth. Simmer over low heat, stirring constantly. Refrigerate until cold and of piping consistency. It'll be a light piping consistency.
11.
Gently remove the cake from the tin and place it on a serving platter. Pipe over with rose cream, scatter over rose petals, and pistachio slivers. Enjoy!
