Semolina and Saffron Tea cakes with Rose water Recipe

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Semolina and Saffron Tea cakes with Rose water Recipe

And finally my new blog is ready! Well not really new new but there has been so many changes in it. And I absolutely love how my blog is looking and doing at the moment. Effectively its been one year I shifted to my own domain and I am glad to own something that I absolutely love! And from this emotion comes the new name ~ Her little space! I hope this little space of mine remains a place that would get me closer to beautiful people, positivity and happiness! A a lot closer to my dreams!
This would be my first post with the new blog name and to start with … it has to be something “meetha”. I really hate writing unnecessary huge intros in my recipe blogs because usually when I click on a blog for recipe, I really don’t read what is written above. And I am hoping most of you must be doing the same. So, I would just go straight at it
And I hope you all will love this extremely simple and delicious recipe! And if you do.. please do let me know. And don’t forget to like and share.

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  • 1 cup Semolina/Sooji
  • ½ cup Ghee/Clarified Butter I don’t know if normal butter would give the same taste. I strongly suggest using of Ghee. I used home-made cow ghee.
  • ½ tin Milkmaid. Add 2 tbsp more to make it sweeter according to your taste.
  • ¼ cup Almond meal/Almond Flour
  • 2 tbsp Crushed Almond+Pistachio
  • 2 pinches Saffron Be generous with the amount of saffron
  • ½ cup Warm Water


Rose water

  • 1 cup Water
  • ½ cup Sugar
  • 1 handful Rose petals. I have a lot of roses in my garden and I used petals of two full grown roses. Make sure the roses you use, are not sprayed with harmful chemicals. The other alternative remains using store bought rose water which can be used for consumption. Use with water in 1:1 ratio.
  • Few drops Lemon Juice
  • Few drops Rose essence



  1. Pre-heat oven at 170 degree Celsius.
  2. Pre-heat oven at 170 degree Celsius.
  3. Prepare 6 ramekins of normal size, I used normal tin ones
  4. In a large bowl add all the ingredients together and mix well till no lumps are formed.
  5. Now transfer the mixture to the ramekins distributing them equally.
  6. Now carefully place these ramekins in the pre-heated oven and bake them for 30 minutes.
  7. Keep an eye on the cakes, take them out once they are turn into a beautiful golden colour.
  8. **Do not over bake! 30 minutes is the maximum time the mix should stay in the oven. Spending more time in the oven will only make the cake biscuity and hard.
  9. Take the cakes out immediately and demould them while they are hot.
  10. Take a tooth pick and prick holes all over the cake so that it soaks in the rose water once you pour it on them.


Rose water

  1. Make the rose water while the cakes are in the oven.
  2. In a heavy bottom pan add all the ingredients except the rose essence. And let it simmer for 10 minutes. Once it has boiled for 10 minutes check the consistency and add more water if required.
  3. The consistency of the rose water will not be like a little watery than a regular syrup but flavorful.
  4. Add the syrup on the cakes while it is still warm.
  5. Serve warm!

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