Safed Musli or simply Musli comes from the plant Chlorophytum borivilianum. The plant is grown in various parts of peninsular India that are tropical and wet. The roots are popular for its use as an adaptogen and its aphrodisiac properties, while the plant is eaten as a leaf vegetable. The herbal products are used even outside India in the western countries due to their other benefits.
- it contains important antioxidants and vitamin C.
- people with asthma use Musli to strengthen the immune system and to boost energy.
- Musli is said to be helpful in healing arthritis and some cases of diabetes.
We love Musli and due to its benefits, we propose you a sweet and tasty Musli recipe:
Lemon Cake with Musli
- 4 cups Musli
- ¾ cup butter, softened
- 1 cup brown sugar
- 3 eggs, beaten
- 1 tsp baking powder
- 4 lemons
- 6+ tbsp brown sugar
- Greek yogurt, lightly sweetened with honey (if you like to make it extra sweet), optional
- Preheat the oven to 180°C . Grease and line a round 20cm (8 inch) loose-based cake pan.
- Whizz the musli in a food processor until finely ground. Think of the texture of ground almonds, so keep processing in short bursts until it reaches that consistency.
- Cream the butter and sugar in a large bowl until light and fluffy. Gradually add the eggs, beating well between each addition. Stir in the ground musli and baking powder, and then add the grated zest from 1 lemon and the juice of half a lemon. Get your muscles going and mix well, then spoon into the prepared tin, leveling the surface.
- Bake on the middle shelf of the oven for 45-50 minutes. Check the lemon cake after 45 minutes – you’ll know it’s ready when a fork comes out clean.
- While the lemon cake is baking, grate the rind from 2 lemons and extract the juice from the remaining 3 1/2 lemons. Place the lemon rind and juice in a small saucepan with the 6 tablespoons of sugar. Stir to combine and then heat over low heat until the sugar has dissolved into an aromatic lemon syrup.
- When the lemon musli cake is done, remove it from the oven and prick it all over with a fork, then spoon the lemon syrup over the hot cake. (It seems like a lot of syrup, but it will all soak in). Leave the cake to cool in the cake pan, then remove it and serve yourself a slice; you’ve earned it. You can wrap the rest in foil or put it in an airtight tin to save for later.