Milk Cake of Rosa

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Milk Cake of Rosa

Introduction

Milk Cake of Rosa is a lovely dessert that brings joy to every gathering! With a soft texture and sweet rose flavor, it’s a treat for everyone. Whether it’s a special occasion or a cozy family dinner, this cake can shine on any table.

Why Make This Recipe

You should definitely try making the Milk Cake of Rosa because it’s simple, quick, and delicious! It’s perfect for weekends when you want to bake something special. Plus, your family will love the flavors and the beautiful presentation. Once you try it, it might just become your new favorite!

How to Make Milk Cake of Rosa

Making this cake is easy! Just follow these steps:

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/2 cup yogurt
  • 1/2 cup milk
  • 1 tablespoon rose syrup (Rooh Afza)
  • 1 teaspoon vanilla extract
  • 1/2 cup condensed milk
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1 tablespoon rose syrup
  • 1 cup whipped cream
  • 2 tablespoons chopped pistachios
  • 1 tablespoon dried rose petals

Directions:

  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. In one bowl, mix together the flour, baking powder, baking soda, and salt. In another bowl, beat the melted butter, sugar, yogurt, milk, rose syrup, and vanilla until smooth. Now, combine the wet and dry ingredients.
  3. Pour the batter into the prepared pan and bake for 30-35 minutes. Let it cool completely afterward.
  4. While the cake is cooling, prepare the milk mixture. Combine the condensed milk, whole milk, heavy cream, and an additional tablespoon of rose syrup in a bowl.
  5. Once the cake has cooled, poke holes in the top and pour the milk mixture evenly over it. Chill the cake in the refrigerator for 1 hour.
  6. Finally, cover the cake with whipped cream, sprinkle with chopped pistachios, and garnish with dried rose petals. Slice it up and enjoy!

How to Serve Milk Cake of Rosa

Serve this beautiful cake chilled. It’s perfect as a dessert after dinner or as a sweet treat during tea time. You can slice it and place it on plates for everyone to enjoy.

How to Store Milk Cake of Rosa

If you have leftovers, store the cake in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. Make sure to keep the whipped cream topping separate if possible, so it stays fluffy!

Tips to Make Milk Cake of Rosa

  • Make sure your ingredients are at room temperature for the best results.
  • You can adjust the amount of rose syrup according to your taste.
  • Always check the cake with a toothpick to ensure it’s cooked through; it should come out clean.

Variation

You can try adding some chopped nuts, like almonds or walnuts, to the cake batter for an extra crunch. You can also swap the rose syrup for other flavors like saffron or cardamom for a different twist!

FAQs

  1. Can I use low-fat milk for this cake?
    Yes, you can use low-fat milk, but the cake might be slightly less rich.

  2. Can I make this cake ahead of time?
    Absolutely! This cake can be made a day in advance. Just keep it in the fridge and add the toppings before serving.

  3. What if I don’t have rose syrup?
    If you can’t find rose syrup, you can use any other flavored syrup, or simply skip it for a plain milk cake.

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