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Rose Milk Cake

  • Author: krmibk110
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A delightful dessert combining the flavors of rose syrup and creamy milk, perfect for special occasions.

Ingredients

Scale
  • 1 + 1⁄2 cups (180g) all-purpose flour
  • 1 tsp (4g) baking powder
  • 1 cup (285g) yogurt
  • 1⁄2 tsp (3g) baking soda
  • 3⁄4 cup (150g) castor sugar
  • 1⁄2 cup (120mL) vegetable oil
  • 1⁄4 tsp kewra extract
  • 1 tbsp (15g) Rooh Afza
  • Red food coloring (optional)
  • 1⁄2 cup (153g) condensed milk
  • 1⁄2 cup (115g) fresh cream
  • 1 + 1⁄2 cup (360g) milk
  • 4 tbsp Rooh Afza
  • Whipped cream
  • Chopped pistachios
  • Dried rose petals
  • Gold leaf (optional)

Instructions

  1. Preheat your oven to 180°C (350°F). Line a 9×13 inch rectangular pan with parchment paper.
  2. In a bowl, mix yogurt and sprinkle baking soda over it. Let it sit for 5 minutes to foam up. Then, add castor sugar, oil, Rooh Afza, and kewra extract to the yogurt mixture. Whisk until well combined. Sift in the flour and baking powder, then gently fold it into the batter until there are no lumps. If you want a pink hue, add a few drops of red food coloring. Be careful not to overmix.
  3. Pour the batter into the prepared cake pan and smooth the top. Bake at 180°C for 30-35 minutes, or until a skewer inserted into the center comes out clean.
  4. While the cake is baking, mix milk, fresh cream, condensed milk, and Rooh Afza in a bowl until fully combined.
  5. After the cake is baked, let it cool slightly. Trim the top to create a flat surface. Slowly pour the milk mixture over the cake, tilting the pan to help the liquid absorb evenly. Refrigerate for 1 hour to let the cake soak up all the flavors.
  6. Once set, remove the cake from the pan. Top it with a generous layer of whipped cream, then sprinkle chopped pistachios, dried rose petals, and a touch of gold leaf for decoration. Serve chilled with some extra milk soak on the side.

Notes

Store any leftover Rose Milk Cake in an airtight container in the refrigerator for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 25g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 15mg

Keywords: rose milk cake, Indian dessert, cake recipe, special occasions, creamy dessert

Find it online: https://sweettreatsrecipes.com/rose-milk-cake-recipe-delicious-easy-rose-milk-cake/