Ingredients
500g butter at room temperature
2 cups milk
2 cups fresh cream
2 tsp fresh cardamom pdr
1 tsp vanilla essence
2 cup semolina
2 cup desiccated coconut
2 cup flour
3 cup sugar (as per your taste)
2 heaped tsp baking powder
METHOD
Gently heat first 3 ingredients until butter melts. Add next 2 ingredients.
Place dry ingredients in bowl and whisk to combine. Combine wet & dry ingredients to create a smooth, lump free batter.
Pour
batter into a greased pan. Bake in a preheated oven for +/-35 minutes
at 180°C or until a skewer inserted into the centre comes out clean.
(Time is also influenced by the size and shape of the baking pan).
P.s.can
be baked in a oven suitable 20x30cm glass tray which can be used as a
serving tray too. While warm, pour over syrup. Once completely cooled,
top with burfee icing & coloured almonds.
Burfee Syrup
¾ cup sugar
¾ cup water
¼ cup klim- dehydrated whole milk powder
¼ tsp rose essence
Boil together for 5 minutes. Pour hot syrup over warm (not hot) cake.
Decadent Burfee Icing
Whisk
250g butter for 5 minutes. Next mix in 4 cups of icing sugar, 1 cup
klim & 2 tsp freshly ground elachi. Whisk for another 5 minutes. Add
¼ cup Milk / Fresh Cream & few drops rose essence. Whisk for 5
minutes.
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