MINI PISTA CAKES
 
 
Ingredients
  • ½ cup suji (semolina)
  • 6 tbsp castor sugar
  • ¼ cup ghee
  • ½ tbsp rose water
  • ¾ cup milk
  • ½ cup gulab jamun premix
  • ¼ baking powder
  • ¼ baking soda
  • ¼ tsp cardamom powder
  • Chopped pistachios,for top
  • For the syrup
  • ¼ cup sugar
  • ½ cup water
  • ¼ tsp cardamom powder
  • Few saffron strands
Instructions
  1. Heat ¼ cup sugar and ½ cup water in a pan. Once sugar dissolves, add cardamom powder and saffron. Simmer for 3-4 mins till slightly sticky. Keep aside - it should be warm.
  2. In a bowl, mix suji, gulab jamun premix, castor sugar, baking powder, baking soda and cardamom powder. Add melted ghee and rose water, mix. Slowly add warm milk to make a thick, smooth batter. Rest covered for 10 minutes.
  3. Heat paniyaram pan, add ½ tsp ghee in each cavity. Spoon batter till ¾th full. Cover with lid and cook on low flame for 3-4 mins. Once bottom is golden, flip gently with a skewer and cook other side for 2-3 mins till evenly golden and cooked inside.
  4. Take out the hot balls and immediately soak into the warm syrup. Let them soak for 10-15 minutes, flipping once in between.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/mini-pista-cakes/