1/2 – 1 cup sugar
2/3 cup tastee wheat
1/2 cup desiccated coconut
1 1/2 cups self-raising flour
1/4 tsp yellow food colouring
1 cup milk
1 cup sugar
1 cup water
1 cinnamon stick
4 whole elachi
Pinch of saffron
1 tsp rose water
Using an electric mixer, beat butter and sugar on high speed until pale and creamy.
Add eggs, 1 at a time, beating between each addition.
Stir in dry ingredients and then add milk. It is a thick batter.
Spread mixture into a greased pan.
Bake for +-30 minutes at 180 deg C or until a skewer inserted into the centre comes out clean.
Make the syrup while cake is baking:
Place all the ingredients besides the rose water in a saucepan over low heat.
Cook, stirring for 5 minutes or until sugar has dissolved.
Increase heat to high.
Bring to the boil and boil for 4 to 5 minutes without stirring or until mixture thickens. Remove the whole spices and add rose water.
Pour the syrup over the baked cake (whilst cake is warm).
Prepared, tried and tested by: Irene Dasari