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We hope you got insight from reading it, now let’s go back to saffron semolina coconut (ssc) cake recipe. To cook saffron semolina coconut (ssc) cake you need 14 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Saffron Semolina Coconut (SSC) Cake:
- Prepare 1/2 cup butter
- Take 1 cup powdered sugar
- Prepare 1 1/2 cup Semolina (Sooji)
- Provide 1/2 cup all purpose flour (Maida)
- Get Pinch salt
- Use 1/4 tsp Cardamom (elaichi) powder
- Get 3 tbsp dry coconut powder / flakes
- Use 1/4 tsp Cinnamon (dalchini) powder,
- You need 1/4 cup curd
- Use 1 cup milk
- You need 3/4 tsp baking powder
- Prepare 1/2 tsp baking soda
- Get 1 tbsp Chopped Cashew (Kaju) & Almonds (badam)
- Take 8-10 Saffron (kesar) threads
Instructions to make Saffron Semolina Coconut (SSC) Cake:
- In a bowl take melted butter, powdered sugar and whisk the mixture continuously, till it turns silky smooth.
- Add Sooji, Maida, Salt, Cinnamon and Cardamom powder.
- To this preparation, add curd, coconut crush and milk. Mix well using blender or stirrer and soak for 40 minutes.
- After 30 mins of soaking time, preheat the oven for 7-8 mins at 180 deg Celsius - After 10 mins, while you take the cake mix out to bake, please add baking powder and baking soda.
- Add kaju, badam and kesar. Mix well. Now, prepare the cake mould or cake tin. Apply butter to mould / tin or insert butter paper. - Afterwards, transfer the cake mix to this tin / mould. Shake the mould / tin lightly such that the mix takes uniform height. Make sure the mix is lump-free.
- Bake the cake at 180 degree Celsius for 30-35 minutes
- Now, once the cake is baked (wait for the nice smell), allow it to cool for 20 mins. Now, you can transfer the cake to desired bowl or tray.
- Finally, cut & serve SSC cake.
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