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)
- 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!