Name: Rose Milk Cake with Rose Water Syrup and Pistachio Garnish Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: Indian
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; ½ cup whole milk; ¼ cup rose water or rose essence; 1 teaspoon vanilla extract; ¼ cup yogurt (optional, for added moisture); 1 ¼ cups whole milk; 2 tablespoons rose water or rose essence; ½ cup granulated sugar; 1 tablespoon condensed milk (optional, for richness); 1 teaspoon cardamom powder (optional, for an extra layer of flavor); Rose petals (edible); Crushed pistachios or almonds

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Introduction

Rose Milk Cake is a fragrant and moist dessert infused with delicate rose water and cardamom flavors. This beautifully scented cake soaked in rose milk syrup is perfect for special occasions or when you want to impress with something unique and delightful.

The image shows a slice of pink layered cake on a white plate with a slight shine, placed on a white marbled surface. The cake has three layers: a golden crumbly biscuit base at the bottom, a thick smooth pale pink cream in the middle, and a fluffy white whipped cream layer on top. Sprinkles of crushed nuts or crumbs are scattered over the whipped cream, and a bright pink edible flower sits beautifully in the center as decoration. A silver fork lies beside the cake slice on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
½ cup whole milk
¼ cup rose water or rose essence
1 teaspoon vanilla extract
¼ cup yogurt (optional, for added moisture)
1 ¼ cups whole milk (for syrup)
2 tablespoons rose water or rose essence (for syrup)
½ cup granulated sugar (for syrup)
1 tablespoon condensed milk (optional, for richness)
1 teaspoon cardamom powder (optional, for extra flavor)
Rose petals (edible, optional, for garnish)
Crushed pistachios or almonds (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch square or round baking pan.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes using an electric mixer.
Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated. Then add the rose water and vanilla extract, mixing well.
Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined. If using, fold in yogurt for extra moisture.
Step 6: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: To make the rose milk syrup, combine the whole milk, rose water, and sugar in a saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves.
Step 8: For a richer syrup, add condensed milk and continue cooking for 2-3 minutes. Add cardamom powder if desired, and stir well. Remove from heat and allow to cool slightly.
Step 9: Once the cake is at room temperature, poke holes all over the surface using a skewer or fork. Slowly pour the rose milk syrup over the cake, allowing it to be fully absorbed. Let it soak for 30 minutes before serving.
Step 10: Optionally, garnish with edible rose petals and crushed pistachios or almonds for a beautiful finish and added texture.

Tips & Variations

Use full-fat yogurt to keep the cake moist and tender.
Adjust the amount of rose water according to your preference; start with less if you prefer a subtle flavor.
Add a pinch of ground cardamom to the batter for a warm aromatic twist.
Serve chilled for a refreshing dessert experience, especially in warm weather.
Substitute almond milk for whole milk for a dairy-free option, but keep in mind it may alter the texture slightly.

Storage

Store the Rose Milk Cake covered in an airtight container in the refrigerator for up to 3 days. Before serving, allow it to come to room temperature or enjoy it chilled. The soaked cake tends to stay moist and flavorful when refrigerated. Leftover cake can be gently reheated in a microwave for 10-15 seconds if preferred warm.

How to Serve

A slice of pink cake on a white plate with a silver fork next to it. The cake has three layers: a crumbly light brown base, a thick pink middle layer with a smooth texture, and a white creamy top layer sprinkled with small brown crumbs. A bright pink rose sits on top as a decoration. The scene is set on a white marbled table. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rose extract instead of rose water?

Yes, rose extract or rose essence can be used as a substitute for rose water. Use it sparingly as it tends to be more concentrated. Adjust to taste to avoid overpowering the cake.

How do I know when the cake is fully soaked?

The cake will absorb the rose milk syrup slowly; once the syrup is no longer pooling on the surface, and the cake feels moist throughout, it has soaked sufficiently. Poking holes ensures better absorption.