- Preheat the oven at 160 degree Celsius.
- Greece the cake tin with oil and dust it lightly with maida flour.
- Mix whole milk and lemon juice in a jug. Set them aside for 10 minutes until it thickens slightly.
- You can now whisk in the oil and the rosewater.
- Add maida flour, milk power, sooji coarse, corn flour, sugar, baking powder, baking soda, salt, cardamom, and saffron to a large bowl and whisk them together.
- Gradually add the milk mixture to the bowl and continue whisking the mixture until its smooth. Don’t overwhisk it but make sure you get all the lumps out.
- Pour the batter into the greased tin. Bang the tin a few times to get rid of air bubbles.
- Bake the mixture for 55 – 60 minutes or until the cake is cooked. You can poke a skewer till the bottom of the tin and check if it comes out clean.
- That’s a sign that your cake is cooked. Don’t open the oven door for the first 40 minutes.
- Remove the cake from the oven and let it rest on a rack for 15 minutes.
- Invert it on the rack as it should come out easily. If it doesn’t then you can wiggle it a little to make it come out.
- Let it cool further until you prepare your sugar syrup.
- Take a saucepan and mix sugar, water, lemon juice, rosewater, cardamom, and saffron together.
- Bring the mixture to a boil. It should be slightly sticky.
- Place the cake with the wire rack on an oven tray to avoid making a mess.
- Drizzle the sugar syrup over the cake. Transfer the sugar syrup that you collected on the oven tray back into the saucepan and repeat the process.
- You can garnish it with pistachios and rose petals and serve it.
Panakam
Cool down and feel refreshed with a glass of naturally sweet and spiced Panakam. Made in minutes with jaggery, pepper, and cardamom, this traditional drink
