Badaam & Gulab Cake {Almond & Rose Cake}, a recipe inspired by Holi, the festival of colour. The no bake cake is eggless, simple & based on ayurveda. It’s no bake and gluten free too, yet above all, very delicious!
When you get to work with brands you admire, there’s bound to be endless inspiration like the Thandai Latte above. That’s just what’s happening as I work with Forest Essentials to create some colourful content around the brand philosophy.
The recipes are inspired by Holi, the festival of colour which is here. They are simple, in season and based on the principles of ayurveda.
I’ve done a bunch of recipes, a few you can catch on my gallery on Instagram, and Forest Essentials as well. I love how easily they capture colour, look festive and inspire too!
This particular recipe of the Badaam & Gulab Cake {Almond & Rose Cake} is inspired by their Almond, Pistachio & Honey Paste, is a huge favourite and tastes like a bite of almond heaven! It’s slightly adapted from a recipe the brand team shared with me. You must try making it.
If you wish to make it tomorrow, please soak the almonds right away. The most work it takes is peeling the almonds, and it’s well worth the effort. This yields a small cake, about 4″ wide approximately, and a little goes a long way.
You can also set the Badaam & Gulab Cake {Almond & Rose Cake} in a thali/flat tray and cut it into diamond shape pieces like barfi. If you choose to do that, perhaps line the tray with parchment first, or grease the tray to keep things simple. Or simpler, should I say!!
Don’t forget to tag me if you make this – Instagram Facebook Twitter
There are some more Holi Recipes you can catch on my friend Monika’s blog at Sinamontales too! Have a HAPPY HOLI! Hope it’s filled with a lot of colour, joy & happiness.
And for those who’ve been asking, I’m finally trying to shoot videos on recipes and food styling tutorials too. I’ve added a couple here, so please follow me on YouTube if you’d like to learn a little about how I style my frames, bake etc.
Badaam & Gulab Cake {Almond & Rose Cake}
Ingredients
- 1 cup almonds
- 3/4 cup sugar
- 1 pinch saffron, generous
- 1/8 tsp cardamom powder
- 1/2-3/4 cup water {or cow’s milk}
- 4 tbsp cow’s ghee
- Few drops of rose water
- Pistachios, rose petals, saffron strands to garnish
Instructions
- Wash and soak almonds in lot of water for 4 hours {or overnight}. Discard water, peel off the skins and rinse the almonds well.
- Blend almonds, sugar, cardamom powder, saffron with water {or milk} to
- a smooth paste {or a slightly rough grind depending on desired consistency}.
- Heat a pital/brass kadhai/wok or heavy bottom pan, add 2 tablespoon of ghee to it.
- Add the ground paste and constantly stir the mixture as it can burn easily.
- Add an additional 2 tbsp of ghee and cook till the halwa thickens, stirring constantly.
- When it reaches desired consistency, stir in the rose water. Transfer to a brass (kansa) container to set.
- Garnish with almond slivers, pistachios, rose petals.