It was the first full moon of Autumn yesterday. The Moon rose early. We could see the buttery radiance suffused on the sky behind the Banyan tree. Soon, a huge Moon appeared, a little pale but majestic and mesmerizing.
The first Full moon of Autumn is also our harvest festival- Sharad Purnima. On this day, the Moon is nearer to the Earth and hence looks larger than any other full moon night. It is believed that the Moon showers amrit (elixir) today. The rays of the Moon impart medicinal qualities to the herbs on Earth. People prepare kheer (rice pudding) and keep it under the moonlight. The nutrition of the Moon cools the Pitta in the body thus imparting a calming effect.
Next morning we baked a very coconutty Coconut Cardamom Semolina Cake. We had a fresh coconut at home. It was grated and added to the batter. We added roasted coconut oil for a deeper flavour. Cardamom added a beautiful aroma. The cake was loved by all. I recommend that you add coconut oil to get a more intense flavour. How simple ingredients weave magic in this cake! You must bake one to believe.
Coconut Cardamom Semolina Tea Cake
- 1 cup fine semolina
- ¼ cup all-purpose flour
- 1 cup unrefined cane sugar or caster sugar
- ½ cup melted butter/ coconut oil
- ½ cup thick yogurt
- ¼ cup milk
- 1 cup finely grated fresh coconut
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3-4 green cardamoms
- In a large bowl, take the first five ingredients. Mix well to get a smooth batter. Cover and keep for 25 minutes.
- Preheat oven to 180 degrees C. Grease one 7 inch round cake pan or a bundt pan.
- Add grated coconut to the batter. Add milk little by little stirring well after each addition.
- Powder the cardamom seeds. Add to the batter.
- Add baking powder and baking soda. Stir well.
- Pour the batter into the prepared pan for 40-45 minutes or till the top turns golden.
- Remove from the pan after 5 minutes and cool on the rack.
- Slice when cold.