Rose Milk Cake

About the Recipe

Rose milk cake is soft, spongy and delicious in taste. It is prepared by first making rose flavored cake which will then be dipped in roof afza drink. This cake is perfect for the summer season. Oddy Uniwraps helps in setting the perfect cake without any greasing and no need for cleaning afterward.

Watch recipe video

Ingredients

All purpose flour- 1 cup & Chopped pistachio- 2 tbsp
Baking powder- 1 tsp & Chilled whipped cream- 1/2 cup
Baking soda- 1/2 tsp & Milk- 1/4 cup
Salt- Less than 1/4 tsp & Oil- 1/4 cup
Curd- 1/2 cup & Powdered sugar- 1/2 cup+1 tbsp
Rose syrup or rooh afza- 4-5 tbsp
Oddy Uniwraps & Malai- 1/2 cup
Full cream milk- 1/2 cup & Condensed milk- 1/2 cup
Rose syrup or rooh afza- 4 tbsp
Fresh rose petals (as required)

Directions

First we will make a rose cake. Take a glass cake tin and apply some oil on the sides of it. Keep it aside.
Take 1 kadhai and keep a stand in it. Cover it with a lid and preheat it for about 5-7 minutes on medium flame.
In a mixing bowl, sieve in the dry ingredients like all purpose flour, baking powder, baking soda and salt. Mix all the dry ingredients well. Keep it aside.
In another bowl, take curd and powdered sugar. Mix this well. Then add in the oil, milk and rose syrup. With the help of a whisk, mix everything well.
Mix the dry ingredients and wet mixture now. Add the wet batter gradually and not all at once. Pour the batter in a cake tin and bake it in preheated kadhai or in an oven at 180 Degrees for 40-45 minutes.
Cover the kadhai with a lid and cook it on low to medium flame for about 50 minutes.
Check if the cake is baked properly or not with the help of a toothpick. If it comes out clean, then it means it is baked properly.
To make rose milk, take malai in a bowl and beat it well with the help of a whisk. Now add full cream milk and condensed milk to this.
Then add in the rose syrup.Mix everything well. Keep the rose syrup in the freezer for about 10 minutes.
Prick the cake with a toothpick as shown in the video. Then pour half of the rose syrup on top of the cake. Wait for 2 minutes so that the cake soaks up the syrup.
Then we will pour some more so that the cake is moist from inside.Keep the cake and leftover rose syrup in the fridge for 5-10 minutes.
For frosting, we will use whipped cream. In a bowl, take chilled whipped cream and beat it with the help of a whisk or electric blender.
Spread a layer of whipped cream on top of the cake. For garnishing, sprinkle some chopped pistachios and fresh rose petals.
To set the cake, we will cover it with Oddy Uniwraps and keep it in the fridge for sometime. Once done, cut it into square pieces and serve them to your guests.

Recipe Images

Recipe by

Classy Bhava Kitchen

An MBA Lecturer & Personality Development Trainer by profession & a full on food enthusiast. Shivangee Singh believes that great food is foundation to genuine happiness.