- Prep Time:
- 25 min
- Cook Time:
- 25 min
- 1/2 cup (125 mL) half-and-half cream
- 1/4 cup (60 mL) skim milk powder
- 4 eggs
- 1 cup (250 mL) sugar
- 12 saffron strands
- 1/2 cup (125 mL) ghee, melted (or melted butter)
- 1 tsp (5 mL) cardamom seeds, crushed
- 1/2 cup (125 mL) semolina (sooji)
- 1/4 cup (60 mL) all-purpose flour
- 1/8 tsp (0.5 mL) baking soda
- 1/4 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
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.
This is a perfect “tea-time” cake for yourself or your guests, served with a steamy cup of Masala Chai.