Ingredients:
- Maida (All-purpose flour) 1 & ½ Cup
- Baking powder 1 & ½ tsp
- Namak (Salt) ¼ tsp
- Baking soda ½ tsp
- Anday (Eggs) 5 (room temperature)
- Bareek cheeni (Caster sugar) ¾ Cup
- Cooking oil ½ Cup
- Rose essence ½ tsp
- Lal sharbat (Rose syrup) 2 tbs
- Dry nuts chopped ¼ Cup
- Red food color few drops (1-2) (optional)
Prepare Rose Milk Syrup:
- Pakola Full Cream Milk 3 Cups
- Cream 200ml
- Lal sharbat (Rose syrup) 1/3 Cup
- Sugar powdered ¼ Cup
Prepare Rose Frosting:
- Whipping cream chilled 300ml
- Sugar powdered ¼ Cup
- Rose essence ¼ tsp
- Lal sharbat (Rose syrup) 1 tsp
- Pista (Pistachio) sliced
- Badam (Almonds) sliced
- Dried rose petals
Directions:
In a bowl,add all-purpose flour,baking powder,salt,baking soda,mix well & set aside.
In a bowl,add eggs,caster sugar and beat until fluffy (3-4 minutes).
Add cooking oil,rose essence,rose syrup and beat well.
Now add dry ingredients and beat well (on low speed).
Add dry nuts and fold with the help of spatula.
Add red food color and mix well.
On 7 x 11” greased baking dish,pour batter and tap few times.
Bake in preheated oven at 180 C for 30-35 minutes.
Let it cool.
Prepare Rose Milk Syrup:
In a jug,add milk,cream,rose syrup & powdered sugar,whisk well & set aside.
Prepare Rose Frosting:
In a bowl,add whipping cream and beat well.
Add powdered sugar,rose essence and beat well for 2-3 minutes.
Add rose syrup,beat well & refrigerate until use.
Take out cake from oven and poke holes with the help of wooden skewer.
Slowly pour prepared rose milk syrup over the top of the cake,filling holes.
Cover with cling film and refrigerate for 1 hour.
Takeout from the refrigerator, apply rose frosting & garnish with pistachio, almonds, and dried rose petals.
Cut into desired slices & serve!
Ajza:
- Maida (All-purpose flour) 1 & ½ Cup
- Baking powder 1 & ½ tsp
- Namak (Salt) ¼ tsp
- Baking soda ½ tsp
- Anday (Eggs) 5 (room temperature)
- Bareek cheeni (Caster sugar) ¾ Cup
- Cooking oil ½ Cup
- Rose essence ½ tsp
- Lal sharbat (Rose syrup) 2 tbs
- Dry nuts chopped ¼ Cup
- Red food color few drops (1-2) (optional)
Prepare Rose Milk Syrup:
- Pakola Full Cream Milk 3 Cups
- Cream 200ml
- Lal sharbat (Rose syrup) 1/3 Cup
- Sugar powdered ¼ Cup
Prepare Rose Frosting:
- Whipping cream chilled 300ml
- Sugar powdered ¼ Cup
- Rose essence ¼ tsp
- Lal sharbat (Rose syrup) 1 tsp
- Pista (Pistachio) sliced
- Badam (Almonds) sliced
- Dried rose petals
Directions:
Bowl mein maida,baking powder,namak aur baking soda dal ker ache tarhan mix ker lein & side per rakh dein.
Bowl mein anday aur bareek cheeni dal dein aur fluffy hunay tak beat ker lein (3-4 minutes).
Cooking oil,rose essence aur rose syrup dal ker ache tarhan beat ker lein.
Ab dry ingredients shamil karein aur ache tarhan beat ker lein (on low speed).
Dry nuts dal ker spatula ki madad sa fold ker lein.
Red food color dal ker ache tarhan mix ker lein.
7 x 11” greased baking dish mein tayyar batter dal dein aur few times tap karein.
Preheated oven mein 180 C per 30-35 minutes kliya bake ker lein.
Thanda ker lein.
Prepare Rose Milk Syrup:
Jug mein doodh,cream,rose syrup aur powdered sugar dal ker ache tarhan whisk ker lein & side per rakh dein.
Prepare Rose Frosting:
Bowl mein whipping cream dal ker ache tarhan beat ker lein.
Powdered sugar aur rose essence dal ker 2-3 minutes kliya ache tarhan beat ker lein.
Rose syrup dal ker ache tarhan beat karein & use kernay tak refrigerate ker lein.
Cake ko oven sa nikal lein aur wooden skewer ki madad sa poke ker lein.
Tayyar rose milk syrup ko cake ka upper dal dein aur holes ko fill ker lein.
Cling film sa cover ker lein aur 1 hour kliya refrigerator mein rakh dein.
Refrigerator sa nikal lein aur rose frosting laga lein,pista,badam aur dried rose petals sa garnish ker lein.
Desired slices mein cut ker ka serve karein!
