Rosewater Pistachio Yoghurt Cake (Eggless)By now, this is understood that I eat cake all the time. I don’t wait for occasions which is because I love sweets and also because I can’t wait. I’m in general an exponentially impatient person. Apart from days when I’m hogging on cake because my domestic help came on time (hurray) or hasn’t come at all (I’m dying if I haven’t already), on days when there isn’t anything nice to eat or when the glutton in me has just completed a delicious meal, I find myself cutting an extra slice whenever the occasion calls for it.
And then out of the blue, god gave me a reason. While I was busy burying myself under the mammoth of backlog of my reading on an afternoon, I received a call. A friend who was expecting had delivered a baby girl. It was unexpected because she wasn’t due until few weeks. To the parent’s bewilderment the baby’s father was on a work trip and found himself running between airline counters and praying that time go backwards somehow. When I met him at the hospital a day later he said that, that hour in the flight had seemed like a lifetime.
After an hour of talking to the beaming parents I decided to take my leave and let the newbie mom rest. On my way back I couldn’t stop thinking of the power of creating things. How something that one creates is so precious to him. How one dedicates his life to his own child or his brain child, to a cause he we may have adopted, to designs he created, to a poem, to firms that are products of years of hardwork and offcourse to children. We find so much joy in our creations.
When I came back, I decided to try a new recipe for my friends and for the new parents . This recipe with its Indian flavors is almost Mithai like, topped with a sugar glaze it reminds you of Chashni dipped sweets. Its a perfect recipe to serve to people who enjoy desi sweets. With pistachios and rosewater the cake is a delight to both the tastebuds and ones sense of smell. And the best part is that, when you serve this to nosy Aunties who take two slices and then give you a vicious stare and say “Anda to nahi hai” ?, you don’t have to think twice.
Rosewater and Pistachio Yoghurt Cake.
1 cup dahi
3/4 cup granulated sugar
1 1/4 cup maida
1/4 cup Pistachio custard powder
1 tsp baking soda
1/2 tsp baking powder
2 tbsp milk
1/2 cup + 1 tbsp refined oil
1 1/4 cup Powdered Sugar
2 tablespoons Rosewater
Some pistachios and dried rose petals to sprinkle on top
Mix together curd, sugar and oil till the sugar is dissolved.
Gradually add maida and mix well to form a smooth batter.
add in milk and vanilla essence.
Pour the batter in a 8 inch cake tin or in smaller moulds like i have and bake on 160 for 45 minutes.
Make the glaze by mixing the sugar and rosewater and pour on the cake once cooled.
Sprinkle pistachios and rose petals.