Cooking Instructions
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Step 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.
Step 2
In a large bowl, whisk the
Clarified Butter (1/2 cup)
with the
Semolina (1 cup)
and stand for 10-15 minutes.
Step 3
Whisk in the
Sweetened Condensed Milk (1 cup)
,
Almond Meal (1/3 cup)
, and
Saffron Threads (1 pinch)
.
Step 4
Add half the batter to the prepared tin, and bake for approximately 20 minutes until light golden brown and firm to touch.
Step 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.
Step 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)
.
Step 7
Whisk the remaining half batter and gently spoon over the thandai mix and spread uniformly.
Step 8
Return the cake to bake for a further 20-25 minutes until the top is light golden brown and firm to touch.
Step 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.
Step 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.
Step 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!
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