Preheat the oven to 180C
Add the all purpose flour, semolina, almonds to a blender and blend well. Add the khoya and blend again to a coarse mixture
In a seperate bowl, add milk, cream and a generous pinch of saffron and mix well. Set aside
In a large bowl, add the ghee, sugar, the milk mixture, curds and baking soda. Mix all the ingredients well
Add the flour and khoya mix to the wet ingredients and mix well to ensure no dry flour remains
Transfer the batter to a greased 8" round tin. Bake for around 50 minutes or till the toothpick inserted comes clean
Cool the cake in the cake tin for 5-10 minutes. Then unmould the cake carefully and cool completely on a wire rack. Enjoy!