Ingredients
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1 cup Suji (Semolina)
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2 tbs Corn flour or Custard powder
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1/2 cup Curd (Yogurt)
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1/2 cup Milk (plus 1-2 tbs extra if needed)
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A pinch of Kesar (Saffron), soaked in 1 tbs hot water
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1/4 cup Melted ghee
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1/2 cup Regular sugar
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2 tbs Milk powder
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5-6 Elaichi (Cardamom) pods, powdered
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1/4 cup California Pista (100 to 150 gm), blanched and finely chopped
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Extra blanched pistachios for topping
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1 tsp Baking powder
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1/2 tsp Baking soda
About
I just baked the most incredible Suji Pista Cake to kick off the festive season, starting with Raksha Bandhan! I loaded this beauty with protein-packed California pistachios, and honestly, you won’t believe how perfectly soft, rich, and aromatic it turns out. You absolutely have to try baking this one for your family!
Nutrition
This eggless cake brings together the gut-friendly benefits of curd and the high-protein, heart-healthy fats of California pistachios. Semolina provides a great source of sustained energy, while saffron and cardamom offer powerful antioxidants and aid in digestion.
Estimated nutritional values are calculated assuming the cake yields 8 servings.
* Calories: 260 kcal
* Protein: 6g
* Carbohydrates: 32g
* Fat: 12g
Steps
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1
Done
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In a mixing bowl, take the suji and add the corn flour (or custard powder), curd, 1/2 cup milk, and the saffron soaked in hot water. |
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2
Done
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Mix everything well and set the bowl aside to rest for 20 minutes. |
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3
Done
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3. In another bowl, combine the melted ghee, sugar, milk powder, cardamom powder, and the blanched, chopped California pistachios. |
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4
Done
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4. Add the rested suji mixture into the ghee mixture and combine thoroughly. |
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5
Done
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If the batter feels too thick, stir in 1 to 2 tablespoons of room-temperature milk to adjust the consistency. |
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6
Done
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Gently fold in the baking powder and baking soda right at the end. |
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7
Done
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7. Immediately pour the batter into a well-greased and lined cake tin, ensuring you do not overfill it. |
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8
Done
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Sprinkle the extra blanched pistachios over the top. |
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9
Done
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Bake in a pre-heated oven at 180°C for 30 to 35 minutes, or alternatively, steam the cake until a skewer comes out clean. |
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10
Done
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Let the cake cool completely to room temperature before slicing and enjoying. |
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11
Done
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Zero-Waste & Substitutes Zero-Waste Kitchen: Save your pistachio shells! You can soak or boil them in water to create a nutrient-rich "tea" to water your indoor plants. If you have extra curd that is starting to go sour, don't throw it out—use it as a quick, cooling face mask or a base for a tangy hair treatment. Substitutes: If you want a slightly earthier sweetness, swap the regular sugar for jaggery powder. If you are out of custard powder, stick to the corn flour and just add a few drops of vanilla essence for flavour. For a slightly lighter crumb, you can replace the melted ghee with any neutral-flavoured cooking oil. |
