Anday Ki Mithai
Baked Indian sweet made from eggs, semolina and ghee, scented with cardamom and saffron.
- Serves:
- 36
- Prep Time:
- 25 min
- Cook Time:
- 25 min
Ingredients
- ½ cup ( 125 mL ) half-and-half cream
- ¼ cup ( 60 mL ) skim milk powder
- 4 eggs
- 1 cup ( 250 mL ) sugar
- 12 saffron strands
- ½ cup ( 125 mL ) ghee, melted (or melted butter)
- 1 tsp ( 5 mL ) cardamom seeds, crushed
- ½ cup ( 125 mL ) semolina (sooji)
- ¼ cup ( 60 mL ) all-purpose flour
- 1/8 tsp ( 0.5 mL ) baking soda
- ¼ cup ( 60 mL ) raw cashews, halved
- 1 tbsp ( 15 mL ) pistachios, coarsely chopped, to garnish
- 1 tbsp ( 15 mL ) raw almonds, coarsely chopped, to garnish
Instructions
-
Line a rectangular baking pan (11” x 7” x 2”) with parchment paper. Set aside. Preheat oven to 350°F.
-
In a small non-stick saucepan, add half-and-half cream and skim milk powder. Heat to simmer on medium-high heat, stirring constantly for 15-20 minutes to reduce until mixture solidifies (like khoya). Take care not to burn cream. Set aside.
-
In a large bowl, whisk eggs with sugar, saffron, ghee and cardamom seeds. Add semolina, all-purpose flour and baking soda and mix well. Fold in reduced cream (khoya) and whisk or stir well until smooth.
-
Pour mixture into baking pan. Sprinkle on cashews, pistachios and almonds. Bake in the centre of oven for 25 minutes, until the top is golden brown and a knife runs clean through middle of mithai. Cool and remove to cutting board. Cut mithai on a diagonal line to create diamond shape pieces.
Notes
This is a perfect “tea-time” cake for yourself or your guests, served with a steamy cup of Masala Chai.