Thali sweets, the vibrant miniature desserts adorning Indian thalis, represent a delightful culmination of culinary artistry and cultural tradition. These bite-sized treats, often featuring a dazzling array of flavors and textures, are as visually stunning as they are delicious. From the delicate crunch of a boondi laddu to the rich, creamy indulgence of a barfi, thali sweets offer a journey through a diverse landscape of taste. They are more than just dessert; they are a celebration, a reflection of the region's heritage and a testament to the skill of its confectioners.
This particular recipe focuses on a captivating East Indian Coconut & Rose Cake, a delightful addition to any festive spread or a perfect treat for a quiet afternoon. This fragrant and subtly sweet cake offers a unique twist on traditional thali sweets, combining the delicate floral aroma of rose with the comforting richness of coconut. Ready to embark on this culinary adventure? Let's dive into the step-by-step process of creating this exquisite Thali Sweet.
Tools Needed
- Narrow jar (measuring jar)
- Electric whisk
- 11-inch pizza pan (or pie pan, cake pan)
- Spatula
- Oven
Ingredients
- Egg whites: 5
- Sugar: 400g
- Butter: 100g
- Egg yolks: 2
- Semolina: 350g
- Grated coconut: 3 cups (or 2 cups if using fresh coconut)
- Rose water: 1 teaspoon
- Baking powder: 1 teaspoon
- Royal icing
- Sweetened desiccated coconut
- Edible rose petals
- Halved almonds
- Silver edible leaf
Step-by-Step Instructions
Step 1. Prepare the Batter
- Whip together 5 egg whites until soft peaks form. Set aside.
- Cream together 100g butter and 400g sugar until well combined.
- Add 2 egg yolks one at a time, beating to incorporate.
- Add 350g semolina in stages, mixing well after each addition.
- Fold in almost half of the whipped egg whites, a tablespoon at a time.
- Add the remaining semolina and mix.
- Fold in the rest of the egg whites gently.
- Let the batter rest for 2-8 hours, covered and in a cool place.
- Add 3 cups grated coconut (adjust if using fresh coconut), rose water, and baking powder. Mix well.
Step 2. Bake and Cool
- Grease and line an 11-inch pizza pan (or similar). Pour in the batter and spread evenly.
- Bake at 350°F for 30-45 minutes, or until golden brown.
- Let the cake cool completely before unmolding.
Step 3. Cut and Decorate (Optional)
- Cut into diamond shapes.
- Drizzle with royal icing, sprinkle with desiccated coconut, rose petals, and halved almonds. Decorate with silver leaf.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Using a narrow jar helps whip eggs faster.
- Don't overcook the cake, as it can dry out.
Nutrition
- N/A
FAQs
1. Can I substitute the coconut milk?
While full-fat coconut milk provides the best richness and flavor, you can try using a light coconut milk or even heavy cream as a substitute. The texture might vary slightly.
2. How can I store leftover cake?
Store the cooled cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
3. Can I add other flavors to this recipe?
Absolutely! Experiment with adding cardamom powder, a pinch of nutmeg, or even some chopped pistachios for extra flavor and texture.
This East Indian Coconut & Rose Cake offers a delightful twist on traditional thali sweets, bringing a fragrant and subtly sweet treat to your table. Enjoy the satisfying process of creating this beautiful and delicious cake, perfect for sharing with loved ones or savoring on your own. Happy baking!