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Suji (Semolina) Cardamom Rose Cake

Simple flavours are timeless. If you love Gulkhand or the combination of cardamom, banana, semolina and rose, then this one is for you. I made this crumbly melt-in-the-mouth delicious cake. The flavours are a match made in heaven - so refreshing and fragrant. Do try it and let me know how it turned out.


- 120 grams Whole wheat Semolina/ Rava/ Suji

- 80 grams butter (bring to room temperature)

- 80 grams brown sugar

- 1 ripe banana (cut and partially mashed. so some pieces will be visible)

- 1/2 tsp baking powder

- 1/2 tsp baking soda

- 1/2 tsp vanilla extract

- 1/2 tsp rose extract

- A pinch of salt

- 2 eggs

- 1 tablespoon of milk

- 2 grams edible dried rose petals

- 2 tsps cardamom powder

- 3 drops of saffron yellow food colour( optional)

Let's begin:

- Pre-heat oven to 180°C or 350° F

- Grease and line the baking tin with parchment paper

- Beat the eggs, sugar, a few drops of vanilla and rose essence, 1 tsp cardamom powder and butter until smooth

- In another utensil add the semolina, mashed banana, the remaining 1 tsp cardamom powder, dry rose petals, saffron food colour(optional), salt, baking powder and baking soda

- Pour the dry ingredients into the wet ingredients and gently mix

- To this you may now add a tablespoon or two of milk and stir

- Pour the batter into the lined tin. Sprinkle some more rose petals on top as well and bake for about 30-40 minutes or until done.

The outcome should be this crumbly, greasy texture and with the aromas of banana and rose. Tastes really nice. Happy Baking!


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