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Roshmalai Cake | The Hungry Coderr

Roshmalai Cake

Roshmalai Cake

20 mins prepServes 10

This Roshmalai Cake is a delightful dessert that combines a cake with saffron and cardamom, soaked in a delicious Roshmalai mix. It features layers of flavor and is topped with whipped cream, rose petals, and pistachios. Perfect for special occasions!

10 servings

What you need

sugar

⅛ tbsp sugar

cinnamon stick

1 cinnamon stick

cardamom powder

⅛ tbsp cardamom powder

oil

¾ cup oil

heavy cream

1 ½ cup heavy cream

flour

1 ½ cup flour

semolina

½ cup semolina

rose water

1 fl oz rose water

baking powder

2 tsp baking powder

condensed milk

⅓ cup condensed milk

vanilla essence

1 tsp vanilla essence

milk

⅓ cup milk

saffron

1 pinch saffron

organic eggs

evaporated milk

1 cup evaporated milk

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Instructions

1: Mix all the cake ingredients thoroughly.

2: Bake the cake at 350°F for 30-40 minutes.

3: Soak the baked cake in the Roshmalai mix.

4: Beat heavy whipping cream, sugar, and cardamom powder on medium-high until soft peaks form.

5: Gently cover the cake with whipped cream.

6: Garnish the cake with rose petals and pistachios.

View original recipe

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