Saffron Cardamom and Rose Eggless Mithai Cake -Ganesh Chaturthi

Semolina Cup Cakes with White Chocolate Rabri Glaze
Dal Makhani , Makhni Dal

Cake for Naivedyam . Prashad.

Well, everyone offers modak and laddoos, I made cake.

A Mithai cake. With the same flavours that Mithai generally has.

I generally make this cake with all purpose flour, but that night my stocks we’re superlatively  low. Yes… always low.

So I used whole wheat instead. Atta.

The difference , I added a little more liquid and some extra cardamom.
And of course ,I sifted out as much bran as possible.
And a pinch of baking soda extra… 
But the cake was super soft and nobody was any the wiser that this was a wholewheat cake. 
And just to make sure , I tinted the cake green.  
Yes I would go to any extended to ensure that no one would be any the wiser. This is cake guys . 
Non diary cream is by default flavoured with vanilla. And vanilla is so not a Mithai flavour. So saffron came to play. And some dried rose petals to get a classic Arabian / middle Eastern Flavored cake.
I made it Desi…
Very Indian mithai Flavors in the shape of a cake. And this will be prashad for the puja.
Make the cake at least six hours before you want to frost it.
And you need at least a couple of hours before you slice it. 
Saffron is not an option, because vanilla and cardamom are not the best pairings. In my honest opinion. 
You can also use saffron syrup.
So I used a fair bit of Saffron , Almost 5 GM’s. And even then I needed the aromas of the rose petals. 
If you use dairy cream then half the saffron would suffice. 
But it all depends on how you like it.
This involves a whole load of sifting… So turn on the music and move those triceps.
Preheat the oven to 180C.
I love Ellie Goulding when I’m baking.
Grease and line two 6 inch pans or one 8 inch pan. 
Sift the whole wheat flour or atta twice and then measure out the atta. 
Now add in the cornflour.
To this add the salt and sift onto a sheet of paper to ensure it’s homogenius.
Place the yogurt and oil in a bowl.
Grind the sugar with the Cardamom pods and sift the fibres out.
Mix the oil and the yogurt with the Cardamom sugar and the milk.
Add the food Color now.
Now add the baking soda and baking powder. Mix well. 
Once the frothing begins, lightly whisk in the flour mix in three batches.
Scrape into the prepared tin and place in the center of the oven. Bake for 35-40 minutes or until a skewer inserted comes clean . This cake shrinks away from the sides when it bakes…that’s an option too, if you don’t want to desecrate and poke that gorgeous cake. 
Once it’s done, place on a rack to cool. 
You may need to run a knife around the side of the cake, generally this cake just waltzes out when you invert it.
That little motzartish tune in the background is super encouraging.
In my mind… I’ve got Chris Martin crooning “I want something just like this…” When the cake turns over. 
Yeah, baby!!!
And when I’m having a particularly bad day…  “Invincible!!!”
Now that the cakes are out, warm or no, wrap the cakes in cling film and pop them into the fridge.
Warm a tsp of milk and place the saffron in it. 
Whip the cream to stiff peaks and add the saffron and the milk while it’s whipping.
Fold in the rose petals.
Place the cake on a turntable if you have one, keeping the knife parallel to the base, slice through the cake and separate into two layers . Or three ,if you will. 
If you’ve baked one cake, place the domed top at the bottom, flat part down. 
Brush the top with the Flavored milk and spread some frosting.
Use all layers , ending with the bottom on the top. 
Crumb coat the cake and pipe rosettes on the top. I scattered some rose buds and Cardamom pods and some lustre dust for some blingy drama. 
So it was a little uneven… But there’s beauty in imperfections. Pat your back if you’re perfectly imperfect like me. 
Too much symmetry will drive the world nuts… Believe me. 
You can eat those rosebuds..   or rescue them and brew the most amazing tea with them. But sometimes, beauty is just waiting at the table for you. 
Did I mention that I took this to my neighbors for her Ganpati. That was why I went with Desi Flavors. Too many modaks, pedas and laddoos… 
For the Cardamom , Saffron and Rose whole wheat cake you need…
Saffron Cardamom and Rose Eggless Mithai Cake -Ganesh Chaturthi
A basic whole wheat vanila sponge morphed into a indian sweet mithai offering to Ganpati on the occasion of Ganesh Chaturthi. Or for any festive occasion.
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  1. 11/4 cup whole wheat flour or atta
  2. 1/4 cup cornflour
  3. 1 tsp baking powder
  4. 1/2 plus 1/8 tsp baking soda
  5. 1/2 tsp salt
  6. 3/4 cup sugar
  7. 2-3 drops food colour optional
  8. 4-6 pods Cardamom
  9. 1/2 tsp rose essence optional
  10. 1/2 cup vegetable oil
  11. 1 cup yogurt
  12. 400 gms non dairy cream
  13. 5 gm saffron
  14. 1 tbsp warm milk
  15. Fistful dried rose petals
  16. 1/4 cup plain milk or flavour milk for soaking syrup
  17. Rosebuds, Cardamom pods lustre dust to decorate
  1. Preheat oven to 180C.
  2. Grease and line 2 6-inch tins.
  3. Grind the sugar and Cardamom together. Sift out the fibres.
  4. In a bowl, mix the yogurt and the sugar.
  5. Sift the whole wheat flour twice and then measure out the flour. Now sift the whole wheat flour and cornflour and salt.
  6. Into the sugar yogurt bowl add the oil, essence if youre using it,and ONE TABLESPOON WATER( coz this is extra because of whole wheat).
  7. Add in the baking powder and baking soda abd mix.
  8. Now whisk in the flour mix in two batches.
  9. Pour and scrape into the prepped tins. Pop into the centre of the oven and bake for around 35-40 minutes or till done.
  10. Place the saffron in the tablespoon of warm milk.
  11. To frost, in a bowl pour in the chilled cream and whisk. After 5 minutes the cream will have begun to thicken.
  12. Pour in the saffron milk. You may want to tint the cream pale yellow..optional. I tinted the cream a bit.
  13. Whisk till stiff.
  14. In about a cup of thecream , mix the dried rose petals.
  15. Slit the cakes .
  16. Place one slice on the bottom.
  17. Brush a spoon or two of soaking syrup milk on each slice.
  18. Too much will spoil the layers, too little will leave the cake dry.. so just a spoon or two brushed over is best.
  19. Sandwich the layers with rose petals.
  20. Crumb coat the cake and then finally frost the cake and decorate how you like it.
  21. Chill atleast two hours before you slice it.
  22. Enjoy
  1. I doubled the recipe and made 3 six inch cakes. For the tall cake, i used two cakes. Four layers in all. For safety or when traveling with the cake, you can use a drinking straw or a bamboo skewer in the centre to secure the cake.
  2. Use a serrated knife and. A turn table for best results.
  3. You can also use fresh rose petals, just wash and dry the petals first. The organic, desi gulab is edible..thats what gulukand or rose petal jam is made of.
Adapted from Eggless vanilla sponge
Semolina Cup Cakes with White Chocolate Rabri Glaze
Dal Makhani , Makhni Dal

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