It always warms my heart to receive emails from my fellow bloggers for guest posts. I have known Pankthi for a quite some time now, when she used to the “techie mom”. But then, she took a break from blogging and then now is back with vengeance as “Cake and Curry”. I got an email from her asking if I would be keen on doing a guest post for her. Why wouldn’t I? I have loved doing guest posts and Alhamdulillah, in these five years of blogging, have never said “no” to requests that have come to me.
I have been mentioning that I have gone slow on cooking, especially making desserts, though I still do on and off, mostly for family. When her email came and especially mentioning that she would want to start at the earliest, I as usual dug into my drafts. I still have a lot of drafts to go, considering that from this year, I have slowed down doing my posts, since I don’t want to burden myself. My eyes went and landed on this Saffron Milk Cake that I baked earlier this year.
I really love saffron as a spice and love to add it to my food whenever possible. Some of my favorites are this Kesar Lassi or in shrikand, these meticulously scented cookies, or this lovely egg pudding. I love to add a crushing of it into my masala paal or Habbal Hamra. So somehow, it was natural that my first trial for milk cake would be of saffron. 😀 Many cafes in the UAE are now having many varieties of milk cake like saffron, pistachio, rose and chocolate being some among the popular ones. The idea is very similar to the famous Mexican “Tres Leches” cake but the difference is that the slice is served in a pool of flavored milk. I feel most of the cafes charge a very high price for this dessert, but considering that when you make it, you end up with a huge portion, most of them don’t mind shelling out that price!
OK, so coming back to the post, my first attempt had to be at making the saffron flavored one, and I went ahead with a super saffron spiked dessert, all in all. We took two days to finish off the whole thing but it was simply delicious! To read more about the post and the recipe, do hop onto Pankti’s page!