Pista Suji Cake
 
 
Ingredients
For cake
  • 1 cup (175gms) sooji
  • ¼ cup (25gms) pistachios
  • ½ cup (100gms) granulated sugar
  • ½ cup (142gms) yogurt
  • ¼ cup (60gms) ghee
  • ½ cup (120ml) milk
  • 6-8 strands saffron
  • 1 tsp (4gms) baking powder
For chashni
  • ¼ cup (50gms) granulated sugar
  • ¼ cup (60ml) water
  • 5-6 strands of saffron
To top:
  • More crushed pistas (before putting into baking)
  • Dried rose petals
Instructions
  1. In a blender, add semolina, granulated sugar and pistachios.
  2. Blend the three together till you get a fine powder and set this aside.
  3. In a separate bowl, add yogurt and ghee and using a whisk, combine well.
  4. Add in the dry ingredients to the yogurt ghee mixture and using a spatula, fold in gently till well combined.
  5. To a jar of warm milk, add a few strands of saffron and mix well.
  6. Add this milk to your batter and fold it in.
  7. Let the batter rest for 30 minutes.
  8. In a kadhai, add salt and place an aluminum idli tray or a small aluminum bowl on top of the salt.
  9. Let the kadhai pre-heat on the stove for 10 minutes on low-medium heat.
  10. After your batter has rested for 30 minutes, add in the baking powder and mix well.
  11. Transfer the batter to an 8 inch baking pan line with parchment paper.
  12. Top with some crushed pistachios and bake in the pre-heated kadhai on low-medium heat for 40-50 minutes / until a skewer inserted comes out clean.
  13. To make the chashni, take sugar, water and saffron in a pan. On a stove over low heat, cook the syrup till all the sugar has melted and the syrup is slightly thickened.
  14. Once baked, take the cake out of the kadhai and let it cool completely.
  15. Top the cake with some chashni and garnish with some more crushed pistachios and dried rose petals.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/pista-sooji-cake/