125 g butter 1 cup caster sugar 2 eggs 2/3 cup taystee wheat semolina ½ cup desiccated coconut 1 ½ cups self-raising flour, sifted ¼ teaspoon yellow food colouring 1 cup milk
Syrup 1 cup caster sugar 1 cup water 1 cinnamon stick 4 whole Elachi (cardomom) Pinch of saffron 1 teaspoon rose water
Using an electric mixer, beat butter and sugar on high speed until pale and creamy. Add eggs, 1 at a time, beating between each addition. Stir in dry ingredients and then add milk. It is a thick batter.Spread mixture into a greased pan. Bake for +-30 minutes at 180 deg cel or until a skewer inserted into the center comes out clean.Make the syrup while cake is baking: place all the ingredients besides the rose water in a saucepan over low heat. Cook, stirring for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil and boil for 4 to 5 minutes without stirring or until mixture thickens. Remove the whole spices and add rose water. Pour the syrup over the baked cake (whilst cake is warm).