Coconut Rosewater Jalebi Crunch Cake

Experience the delightful fusion of Indian and Middle Eastern flavors in this Coconut Rosewater Jalebi Crunch Cake. This delectable dessert combines the crunch of jalebi with the sweetness of coconut and rosewater, finished with toasted nuts for added texture.

🛒 Ingredients

• 1.5 cups Coconut milk
• 0.25 cups Ghee
• 1.5 cups Confectioners' sugar
• 0.25 cups Cornstarch
• 0.125 teaspoon Salt
• 1 tbsp Rosewater
• 0.75 teaspoon Cardamom powder
• 2 tbsp Jalebi powder
• 0.75 cup Chopped pistachios
• 0.75 cup Chopped almonds

👨‍🍳 Instructions

1. 1

   Step 1: Preheat the oven to 350°F (175°C) and grease a 9-inch (23 cm) round cake pan.

2. 2

   Step 2: In a medium saucepan, combine the coconut milk, ghee, confectioners' sugar, cornstarch, and salt.

3. 3

   Step 3: Cook over medium heat, stirring constantly, until the mixture thickens and forms a smooth batter.

4. 4

   Step 4: Stir in the rosewater and cardamom powder and cook for 1-2 minutes.

5. 5

   Step 5: Remove the saucepan from the heat and let it cool slightly.

6. 6

   Step 6: Stir in the jalebi powder and chopped nuts.

7. 7

   Step 7: Pour the batter into the prepared cake pan and smooth the top.

8. 8

   Step 8: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

9. 9

   Step 9: Remove the cake from the oven and let it cool in the pan for 5 minutes.

10. 10

    Step 10: Transfer the cake to a wire rack to cool completely.

💡 Pro Tips

To ensure the cake is light and fluffy, do not overmix the batter. Store the cake in an airtight container at room temperature for up to 3 days.

📊 Nutrition per Serving