Spiced Saffron & Coconut Pumpkin Cake Recipe | Archana's Kitchen

Ingredients

• 2 cups All Purpose Flour (Maida)
• 1/2 cup Sugar
• 1/4 teaspoon Salt
• 2 teaspoons Baking soda
• 1/4 cup Jaggery powdered
• 1/4 teaspoon Saffron strands dissolved in 3 tablespoons of hot milk
• 1/4 cup Fresh coconut or desiccated coconut, grated
• 1/2 cup Butter (Salted)
• 2 Whole Eggs
• 1 cup Pumpkin puree or butternut squash, pureed
• 1/2 cup Whole Almonds (Badam) blanched, de-skinned and chopped