• Recipes

Baked Indian sweet made from eggs, semolina and ghee, scented with cardamom and saffron.

  • Yield : 36 pieces
  • Prep Time: 25 min
  • Cook Time: 25 min
Nutrition Facts
½ cup (125 ml) ¼ cup (125 ml) 4 1 cup (250 ml) 10-12 ½ cup (125 ml) 1 tsp. (10 ml) ½ cup (125 ml) ¼ cup (60 ml) 1/8 tsp. (.625 ml) ¼ cup (60 ml) 1 tbsp. (15 ml) 1 tbsp. (15 ml)
half-and-half cream skim milk powder eggs sugar saffron strands ghee, melted (or melted butter) cardamom seeds, crushed semolina (sooji) all-purpose flour baking soda raw cashews, halved pistachios, coarsely chopped, to garnish raw almonds, coarsely chopped, to garnish
Step 1
Line a rectangular baking pan (11” x 7” x 2”) with parchment paper. Set aside. Preheat oven to 350°F.

Step 2
In a small non-stick saucepan, add half-and-half cream and skim milk powder. Heat to simmer on medium-high heat, stirring constantly for 15-20 minutes to reduce until mixture solidifies (like khoya). Take care not to burn cream. Set aside.

Step 3
In a large bowl, whisk eggs with sugar, saffron, ghee and cardamom seeds. Add semolina, all-purpose flour and baking soda and mix well. Fold in reduced cream (khoya) and whisk or stir well until smooth.

Step 4
Pour mixture into baking pan. Sprinkle on cashews, pistachios and almonds. Bake in the centre of oven for 25 minutes, until the top is golden brown and a knife runs clean through middle of mithai. Cool and remove to cutting board. Cut mithai on a diagonal line to create diamond shape pieces.


This is a perfect “tea-time” cake for yourself or your guests, served with a steamy cup of Masala Chai.