Description
A delightful Saffron Pistachio Milk Cake that combines rich flavors and a unique texture, perfect for special occasions.
Ingredients
Scale
- 1 cup all-purpose flour (120 g)
- 3/4 cup sugar (150 g)
- 1 cup milk (240 ml)
- 1/4 teaspoon saffron strands
- 1/2 cup pistachios, chopped (plus extra for garnish)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cardamom
- 1/4 cup ghee (or unsalted butter) (60 g)
- A pinch of salt
Instructions
- Soak the saffron strands in 2 tablespoons of warm milk for 10-15 minutes.
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan with ghee.
- In a mixing bowl, combine the all-purpose flour, baking powder, ground cardamom, and salt.
- Beat the ghee and sugar together until light and fluffy, about 3-4 minutes.
- Add the soaked saffron mixture and remaining milk to the ghee and sugar mixture.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the chopped pistachios.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Garnish with additional crushed pistachios, slice, and serve at room temperature.
Notes
- Store leftover cake in an airtight container at room temperature for up to three days.
- For longer storage, refrigerate or freeze the cake wrapped tightly in plastic wrap.
- Toast pistachios before adding to enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg
Keywords: Saffron, Pistachio, Milk Cake, Dessert, Indian