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Semolina Saffron Almond Teacakes... One of my favorite recipes for the festive season, I love the fusion of flavours, especially where saffron meets almond. They are like an elevated Indian dessert, where mithai meets tea cake, and ever so addictive! Recipe below ↓ Ingredients 150g Semolina Flour 100g clarified butter/ghee 200g condensed milk {1/2 tin} 40g almond meal 1 teaspoon baking powder  ½ cup water Few drops almond essence Generous pinch saffron strands 25g pistachios, chopped  Lime syrup ¾ cup sugar ½ cup water Juice of 1 lime Method Preheat oven to 180C. Keep 6 silicon molds/baking molds/ramekins ready on a baking tray. Place all ingredients for tea cakes in bowl of stand mixer. Beat on medium high speed for 3 minutes. Divide between molds/ramekins. Bake for approximately 30 minutes / until firm to touch and springy. Syrup In the meantime, make the lime syrup. Place the sugar and water in a saucepan. Bring to boil. Turn off heat, add the lime juice and allow to cool. Assemble Demold the still warm tea cakes, and poke with a wooden pick. Place the tea cakes in a shallow baking tin and pour the syrup over the tea cakes. They will absorb some syrup while the rest will pool around. Shake to distribute the syrup. Wrap the tea cakes in the tin with clingwrap, and leave in the fridge for about an hour or two. By this time, they will have absorbed all the sugar syrup. Garnish with pistachio slivers, rose petals and saffron strands. Serve cold as is, or with single unsweetened cream if you wish.

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