This Easter, enjoy the simple but delicious Himalayan Honey & Rose Semolina Cake.Made with semolina flour, rose water, and sweet Himalayan Samavastra Honey, this cake brings spring flavors to your table. The combination creates a light, fragrant dessert that is perfect for celebrating the season of renewal.
The rustic texture of semolina gives this cake a satisfying crumb, while the delicate floral notes of rose water complement the rich sweetness of the mountain honey. Each slice offers a balanced taste of experience that is not just complex, but it feels special enough for your holiday gathering.
Mountain’s Bounty: The Sacred Ingredients
Our cake begins with treasures from nature’s pantry: 1 cup of fine semolina, the golden foundation that gives this dessert its satisfying texture. ½ cup of ghee lends its rich, buttery soul, while ½ cup of creamy yogurt and ¼ cup of milk promise tenderness in every crumb With ½ cup of raw Himalayan Samavastra Honey and 1 tablespoon of rose water, capturing spring’s essence. Add ½ teaspoon of cardamom powder and luxury from a pinch ofHimalayan Saffron soaked in warm milk. For the crunch, 2 tablespoons of chopped pistachios and almonds nestle into the batter, with extra reserved for topping. A scattering of edible rose petals completes this offering.
Alchemy in the Kitchen: The Ritual of Preparation
Toast the semolina in ghee for 3-4 minutes until nutty. In a bowl, mix yogurt, milk, and saffron-infused milk, then combine with the toasted semolina until smooth. Add the honey, rose water, and cardamom, stirring until well mixed. Fold in most of the chopped nuts, saving some for topping. Pour into a greased pan and bake at 350°F (180°C) for 25-30 minutes, until the edges pull away and the center springs back when touched. Once cool, drizzle with extra honey and sprinkle with remaining nuts and rose petals.
A Final Note: Sweetness Worth Savoring
This cake celebrates spring with natural ingredients that connect us to the season. The raw Himalayan Samavastra Honey brings special flavor to each bite, while rose and Himalayan Saffron add a traditional touch. Whether you enjoy it after Easter dinner or with a cup of chai tea, reminding you of those simple pleasures which are often the best.
Happy Easter, and may your celebrations be as radiant as this golden cake!
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