Ramzan Special Sheermal Cake Recipe

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Ramzan Special Sheermal Cake recipe

Ramzan Special Sheermal Cake Recipe

Description:

A Ramzan Special Sheermal Cake is a beautiful golden-brown cake, studded with vibrant green pistachios and creamy white almonds. The saffron threads, infused in the milk, add a subtle yellow hue throughout and provide a delicate, floral aroma. The cake is moist and subtly sweet, with a soft, slightly crumbly texture. The ghee gives it a rich, buttery flavor, while the semolina adds a delicate, slightly grainy texture contrasting the smooth flour. The top is slightly domed, showcasing the scattered nuts, and has a gentle sheen from the milk brushing, enhancing its overall visual appeal. It presents as a festive and elegant dessert, perfect for celebrating Ramzan.


Ingredients:

  • - 2 cups all-purpose flour
  • - 1/2 cup semolina (sooji)
  • - 1/4 cup sugar
  • - 1 teaspoon baking powder
  • - 1/2 teaspoon baking soda
  • - 1/4 teaspoon salt
  • - 1/4 cup ghee (clarified butter), melted
  • - 1/4 cup milk
  • - 1/4 cup warm water
  • - 1 teaspoon saffron strands, soaked in 2 tablespoons warm milk for 15 minutes
  • - 1/4 cup chopped pistachios
  • - 1/4 cup chopped almonds
  • - 1 tablespoon rose water (optional)
  • - 2 tablespoons milk, for brushing

Instructions:

  1. 1. In a large bowl, whisk together the all-purpose flour, semolina, sugar, baking powder, baking soda, and salt.
  2. 2. In a separate bowl, combine the melted ghee, milk, and warm water. Stir well to ensure the ghee is fully incorporated.
  3. 3. Add the wet ingredients to the dry ingredients and mix until a soft, slightly sticky dough forms. This may take about 5-7 minutes of kneading.
  4. 4. Gently fold in the saffron milk (including the soaked saffron strands), chopped pistachios, and chopped almonds. If using, add the rose water now.
  5. 5. Lightly grease a 9-inch round cake pan. Pour the batter into the prepared pan and spread it evenly.
  6. 6. Preheat oven to 350°F (175°C). Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
  7. 7. Once baked, let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. 8. Once completely cool, brush the top of the cake with 2 tablespoons of milk to add a slight sheen.

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