How To Make Pondicherry Cake with Rose Basundi
Pondicherry Cake with Rose Basundi is a Franco Pondicherry fusion dessert combining both the Tamilian and French flavours and crafted to suit the French palate. Semolina Cake with Rose Petal Basundi was served in Dakshin, ITC Maratha during the Franco Pondicherry Fest in 2013 ... Just saw the pic and the menu of the ITC Fest but was totally unaware of how it was prepared... So went on our own and tried to recreate this sensational dish in our own way. We replaced the Coconut Milk Basundi with a creamier version of Basundi having mild and distinct flavours of Rose and Coconut. The Semolina Cake that we made was inspired from the Vivikam Cake recipe of Priya Suresh with minor alterations.
- Prep Time30mins
- Cook Time90mins
Key ingredients for Pondicherry Cake with Rose Basundi
How to make Coconut Milk
How to make Ghee
Ingredients to make Pondicherry Cake with Rose Basundi
- Semolina (Sooji/Rawa) 1/2 Kg
- Sugar 1/2 Kg
- Unsalted Butter 150 gms
- Raisins 1/2 Cup
- Thick Coconut Milk 1 Cup
- Eggs 5
- Vanilla Essence 2 tbsp
- Baking powder 1/2 tsp
- Full Fat Milk 1 1/2 Litres
- Coconut Milk 1/2 Litre
- Sugar 5 tbsp
- Rose Syrup 2 tbsp
- Rose Water (Gulab jal) 2 tsp
- Pink Color (Optional) 4-5 Drops
Steps to make Pondicherry Cake with Rose Basundi
- Beat the Butter, Sugar and Eggs together till light and fluffy.
- Meanwhile take 1 tbsp Ghee in a wok and fry the Semolina till it releases a nice aroma.
- Take a bowl and add the egg mixture, semolina, raisins, 1 cup thick coconut milk, vanilla essence and mix well.
- Add the baking powder and mix. Set aside for 24 hours at room temperature if the weather is not humid or refrigerate for 2 days.
- Preheat the oven to 180 degree centigrade.
- Grease a baking mould (I used a round cake baking mould).
- Stir the batter once more and pour it in the greased mould.
- Bake for around 1 hour or till a knife inserted in the center comes out clear.
- Let the cake cool completely.
- For the Rose Basundi - Combine 1 1/2 litre full cream milk and 1/2 litre coconut milk and boil till it is reduces to half. Keep stirring occasionally scraping the sides of the vessel. Ensure that the milk does not spill out.
- Add Sugar, Rose Syrup and Pink Colour and continue boiling the milk scraping the sides till it reaches a thick consistency.
- Make sure you do not reduce the milk too much because it will thicken automatically when cooled.
- Add the rose water and stir. Turn off the gas and let it cool at room temperature.
- Slice the cake and serve with chilled Rose Basundi.