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Rose Milk Cake Recipe

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This Rose Milk Cake is a moist and fragrant dessert inspired by the classic rose-flavored milk drink. It features a soft cake base infused with kewra and rooh afza, soaked in a rich rose milk mixture, and topped with whipped cream, pistachios, dried rose petals, and a touch of gold leaf for an elegant finish. Perfect for rose lovers seeking an indulgent yet refreshing treat.

  • Total Time: 1 hour 50 minutes
  • Yield: 8-10 servings

Ingredients

For the Cake

  • 1 + ½ cups (180g) all purpose flour (maida)
  • 1 teaspoon (4g) baking powder
  • 1 cup (285g) yogurt
  • ½ teaspoon (3g) baking soda
  • ¾ cup (150g) castor sugar
  • ½ cup (120mL) vegetable oil
  • ¼ teaspoon kewra extract
  • 1 tbsp (15g) rooh Afza
  • Red food colour (as needed)

For the Soak

  • ½ cup (153g) condensed milk
  • ½ cup (115g) fresh cream
  • 1 + ½ cups (360mL) milk
  • 4 tbsp rooh afza

Toppings

  • Whipping cream
  • Chopped pistachios
  • Dried rose petals
  • Gold leaf

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 180°C (350°F) and line a 9 x 13 inch rectangular baking pan with parchment paper for easy removal.
  2. Activate Yogurt and Baking Soda: In a bowl, add the yogurt and sprinkle the baking soda over it. Set aside and allow it to foam up, which helps in leavening the cake.
  3. Mix Wet Ingredients: To the foamy yogurt, add castor sugar, vegetable oil, and rooh Afza. Mix thoroughly until well combined and smooth.
  4. Add Dry Ingredients: Gently sift the all-purpose flour and baking powder into the wet mixture. Stir carefully to combine everything, ensuring there are no large flour pockets. Add red food color and kewra extract, then mix lightly to incorporate. Avoid over mixing to keep the cake tender.
  5. Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven at 180°C for 30-35 minutes, or until a skewer inserted into the center comes out clean.
  6. Prepare Milk Soak: While baking, combine milk, fresh cream, condensed milk, and rooh Afza in a bowl to create the soaking mixture.
  7. Soak the Cake: Once the cake is baked, remove it from the oven, trim the top if needed, and immediately pour the prepared milk soak over the cake. Tilt the pan so the liquid covers the entire surface, allowing it to absorb fully.
  8. Chill and Set: Place the soaked cake in the refrigerator and let it set for at least one hour to enhance flavor and texture.
  9. Decorate and Serve: After chilling, carefully remove the cake from the pan. Top generously with whipped cream, sprinkle chopped pistachios, dried rose petals, and optionally add gold leaf for an elegant presentation. Serve chilled and enjoy your fragrant Rose Milk Cake.

Notes

  • Ensure not to overmix the batter after adding flour to maintain a soft crumb.
  • Adjust the quantity of red food coloring based on desired intensity of cake color.
  • The soaking liquid is key to this cake’s moistness; pour it gently and evenly.
  • Chilling the cake enhances the texture and flavor by allowing the milk soak to meld fully.
  • Use fresh whipped cream for best taste and texture when decorating.
  • For a kosher or halal version, verify all ingredients, especially rooh Afza, comply with dietary requirements.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Indian

Find it online: https://avascooking.com/rose-milk-cake-recipe/