- Recipes
Baked Indian sweet made from eggs, semolina and ghee, scented with cardamom and saffron.
- Yield : 36 pieces
- Prep Time: 25 min
- Cook Time: 25 min
Ingredients
½ cup (125 ml)
¼ cup (125 ml)
4
1 cup (250 ml)
10-12
½ cup (125 ml)
1 tsp. (10 ml)
½ cup (125 ml)
¼ cup (60 ml)
1/8 tsp. (.625 ml)
¼ cup (60 ml)
1 tbsp. (15 ml)
1 tbsp. (15 ml)
half-and-half cream
skim milk powder
eggs
sugar
saffron strands
ghee, melted (or melted butter)
cardamom seeds, crushed
semolina (sooji)
all-purpose flour
baking soda
raw cashews, halved
pistachios, coarsely chopped, to garnish
raw almonds, coarsely chopped, to garnish
METHOD OF PREPARATION:
Step 1
Line a rectangular baking pan (11” x 7” x 2”) with parchment paper. Set aside. Preheat oven to 350°F.
Step 2
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.
Step 3
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.
Step 4
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.
Tip
This is a perfect “tea-time” cake for yourself or your guests, served with a steamy cup of Masala Chai.
