In 1 cup of hot milk add vinegar and mix. Leave for some time for milk to curdle. Meantime prepare other ingredients.
Grease a 8 by 10 inch pan and coat it with wheat flour. Crush cardamom pods and remove the peel. Chop all the nuts and set aside.
In 1/2 cup of hot milk add saffron strands and leave for 10 minutes for soaking.
In a mixer pot add semolina, Amaranth flour and salt. Blend well, this will make sure everything mix well and semolina becomes fine.
To the same mixer jar add curdled milk and palm jaggery (I had in liquid form you can grate and use same quantity). Blend well.
Mix well.
Add the saffron milk and blend also.
Add ghee.
Add crushed cardamom and blend.
Set this mixture aside for 30 minutes, for semolina to swell and absorb the liquids.
15 minutes before mixing the leaveners in the mixture, preheat you oven at 170°C.
Remove in a bowl add baking powder and soda, chopped nuts and mix lightly, without beating or over mixing
Spread batter evenly in the pan. Bake in preheated oven for about 30-40 minutes or until toothpick test comes out clean.
Cool the bake and invert over a wire rack.
Slice and serve.
