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Rose Milk Cake with Rose Water Syrup and Pistachio Garnish Recipe

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★★★★★

4.9 from 113 reviews

Rose Milk Cake is a fragrant and moist dessert that combines the delicate floral notes of rose water with a soft, buttery cake soaked in a luscious rose-flavored milk syrup. It’s perfect for special occasions or whenever you crave a uniquely delicious, aromatic treat.

Ingredients

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Cake Batter

  • 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)

Rose Milk Syrup

  • 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)

Garnish (Optional)

  • Rose petals (edible)
  • Crushed pistachios or almonds

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch square or round baking pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 3 to 5 minutes.
  4. Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully blended before adding the next. Then mix in the rose water and vanilla extract for fragrant flavor.
  5. Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredient mixture into the butter mixture, alternating with the whole milk. Start and end with the dry ingredients. Mix just until combined to avoid overmixing. Fold in the optional yogurt gently for added moisture if using.
  6. Bake the Cake: Pour the batter into the prepared baking pan and smooth the top. Bake it in the preheated oven for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  7. Make the Rose Milk Syrup: In a saucepan, combine the whole milk, rose water or essence, and granulated sugar. Heat over medium heat, stirring occasionally until all the sugar has dissolved completely.
  8. Add Condensed Milk and Cardamom (Optional): For a richer syrup, stir in the condensed milk and cook for another 2 to 3 minutes. Add the cardamom powder for an extra fragrant and spicy layer, stirring well to combine.
  9. Cool the Syrup: Remove the saucepan from heat and allow the rose milk syrup to cool slightly before use.
  10. Soak the Cake: Once the cake is completely cooled to room temperature, poke holes evenly all over the surface using a skewer or fork. Slowly pour the rose milk syrup onto the cake, allowing it to soak in thoroughly. Let the cake absorb the syrup for at least 30 minutes before serving.
  11. Garnish: Optionally, decorate the cake with edible rose petals and sprinkle crushed pistachios or almonds on top to add color, texture, and an extra burst of flavor.

Notes

  • Make sure the cake is completely cool before pouring the syrup to avoid it becoming soggy.
  • Use good quality rose water or essence for the best floral flavor.
  • The yogurt is optional but helps make the cake more moist and tender.
  • Cardamom powder adds a nice complementary spice but can be omitted if undesired.
  • Edible rose petals are a beautiful garnish and safe to eat; be sure to source them from a food-grade supplier.

Keywords: Rose Milk Cake, Rose Cake, Floral Cake, Indian Dessert, Moist Cake, Rose Water Cake

Find it online: https://dailysimplerecipe.com/rose-milk-cake-with-rose-water-syrup-and-pistachio-garnish-recipe/