Chocolate and Rose Indian Milk Cake | How to make Chocolate and Rose Indian Milk Cake

By Jagruti D  |  2nd Jun 2016  |  
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  • Chocolate and Rose Indian Milk Cake, How to make Chocolate and Rose Indian Milk Cake
Chocolate and Rose Indian Milk Cakeby Jagruti D
  • Prep Time

    10

    mins
  • Cook Time

    2

    Hours
  • Serves

    8

    People

109

0





About Chocolate and Rose Indian Milk Cake

Chocolate and Rose milk cake, adorned with fragrant dried rose petals and pistachio slivers.

The delicious and mouthwatering Chocolate and Rose Indian Milk Cake is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Chocolate and Rose Indian Milk Cake is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Chocolate and Rose Indian Milk Cake. Jagruti D shared Chocolate and Rose Indian Milk Cake recipe which can serve 8 people. The step by step process with pictures will help you learn how to make the delicious Chocolate and Rose Indian Milk Cake. Try this delicious Chocolate and Rose Indian Milk Cake recipe at home and surprise your family and friends. You can connect with the Jagruti D of Chocolate and Rose Indian Milk Cake by commenting on the page. In case you have any questions around the ingredients or cooking process. The Chocolate and Rose Indian Milk Cake can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Chocolate and Rose Indian Milk Cake with other users

Chocolate and Rose Indian Milk Cake

Ingredients to make Chocolate and Rose Indian Milk Cake

  • 4 l full fat milk
  • 1 tsp Alum ( fatkadi ) or 2 tbsp vinegar
  • 250 g sugar
  • 3 tbsp ghee
  • 3 tbsp rose syrup
  • 3 tbsp dark chocolate pieces or 2 tbsp cocoa powder
  • 3 tbsp pistachio finely chopped + 2 tbsp pistachio slivers
  • 2 tbsp dried or fresh edible rose petals

How to make Chocolate and Rose Indian Milk Cake

  1. In a heavy bottom pan or kadai bring the milk to a boil. Once started to boil add alum and keep stirring. Let the milk curdle, once you can see whey is separating, remove at least one cup of the whey.
  2. Continue to cook and stir until the milk starts turning to a grainy consistency. Add sugar and keep cooking until the mixture gets thick. Add ghee and keep cooking and stirring until the mixture leaves pan.
  3. Add finely chopped pistachios. Once mixture is nice and thick. Quickly divide it into two equal parts. In one part add rose syrup and in other add chocolate and mix well.
  4. Transfer first rose syrup mixture evenly into greased tray or thali. After couple of minutes pour chocolate mixture on top of the rose mixture and press gently with the spatula.
  5. Let it set the milk cake for at least 2-3 hours or overnight in a dry but cool temperature. Garnish the milk cake with rose petals and pistachio slivers. Cut into desire shapes and serve at room temperature.

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