Delicate Rose Milk Cake: A Floral Symphony in Every Bite

rose milk cake

Rose milk cake is a delicious dessert that combines the flavors of rose and milk with the moistness of cake. Here’s a recipe to make rose milk cake:

Ingredients:

For the Cake:

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup unsalted butter (at room temperature)
  • 1/2 cup milk
  • 2 eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract

For the Rose Milk Syrup:

  • 1/2 cup milk
  • 1/2 cup condensed milk
  • 1/2 cup rose syrup (readily available in stores)
  • A few drops of rose essence (optional, for added flavor)
  • A few drops of pink food coloring (optional, for color)

For Garnish:

  • Chopped pistachios or almonds
  • Dried rose petals (for decoration)

Instructions:

1. Prepare the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and baking soda.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
  6. Pour the cake batter into the prepared cake pan and smooth the top.
  7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack.

2. Prepare the Rose Milk Syrup:

  1. In a mixing bowl, combine the milk, condensed milk, rose syrup, rose essence (if using), and food coloring (if using). Mix well until everything is well combined.

3. Assemble the Rose Milk Cake:

  1. Once the cake has cooled completely, place it on a serving plate.
  2. Use a fork or toothpick to poke holes all over the surface of the cake. This will allow the rose milk syrup to penetrate the cake and make it moist.
  3. Slowly pour the prepared rose milk syrup all over the cake, ensuring that it soaks into the holes.
  4. Let the cake sit for a few hours or refrigerate it for a couple of hours to allow the flavors to meld and the cake to absorb the syrup.

4. Garnish and Serve:

  1. Before serving, sprinkle chopped pistachios or almonds on top of the cake for added texture and flavor.
  2. Optionally, decorate the cake with dried rose petals for a beautiful presentation.
  3. Slice and serve your delicious rose milk cake, and enjoy!

This rose milk cake is a perfect dessert for special occasions or as a sweet treat for any day. The combination of the moist cake and the fragrant rose milk syrup is sure to delight your taste buds.

सामग्री:

केक के लिए:

  • 1 कप मैदा
  • 1/2 कप चीनी
  • 1/2 कप अनमोल घी (कमरे के ताप पर)
  • 1/2 कप दूध
  • 2 अंडे
  • 1 छोटी चम्च बेकिंग पाउडर
  • 1/2 छोटी चम्च बेकिंग सोडा
  • 1/2 छोटी चम्च वेनिला एक्सट्रैक्ट

रोज़ मिल्क सिरप के लिए:

  • 1/2 कप दूध
  • 1/2 कप कंडेंस्ड मिल्क
  • 1/2 कप गुलाब सिरप (बाजार में उपलब्ध है)
  • कुछ कत्ता गुलाब का अर्क (वैकल्पिक, स्वाद के लिए)
  • कुछ कत्ता गुलाब का रंग (वैकल्पिक, रंग के लिए)

सजाने के लिए:

  • कटा हुआ पिस्ता या बादाम
  • सूखे गुलाब के पेटल (सजाने के लिए)

निर्देश:

1. केक तैयार करें:

  1. अपने ओवन को 350°F (175°C) पर प्रीहीट करें। एक 8-इंच गोल केक पैन को पार्चमेंट पेपर से ग्रीस और लाइन करें।
  2. एक मिक्सिंग बाउल में अनमोल घी और चीनी को फुफुलाहट वाला बनाएं।
  3. अंडे एक-एक करके डालें, प्रत्येक डालने के बाद अच्छी तरह मिलाएं। वेनिला एक्सट्रैक्ट मिलाएं।
  4. एक अलग बाउल में मैदा, बेकिंग पाउडर, और बेकिंग सोडा को मिलाकर विस्क करें।
  5. धीरे-धीरे सूखे सामग्री को गीली सामग्री में मिलाएं, दूध के साथ बदलते हुए। सूखे सामग्री के साथ शुरू करें और समाप्त करें। ज्यादा मिलाने का प्रयास न करें।
  6. केक की बेटर को तैयार किए गए केक पैन में डालें और सतह को स्मूथ करें।
  7. पूरी तरह से ठंडा होने तक पकाएं, लगभग 25-30 मिनट, या जब तक की बीच में डाले गए टूथपिक सामग्री के बीच से साफ न निकलें।
  8. केक को ओवन से बाहर निकालें और उसे करीब 10 मिनट के लिए पैन में ठंडा होने दें। फिर, उसे एक वायर रैक पर पूरी तरह से ठंडा होने दें।

2. रोज़ मिल्क सिरप तैयार करें:

  1. एक मिक्सिंग बाउल में दूध, कंडेंस्ड मिल्क, गुलाब सिरप, गुलाब का अर्क (यदि उपयोग किया जा रहा है), और खाने के रंग (यदि उपयोग किया जा रहा है) को मिलाएं। सभी को अच्छी तरह से मिलाएं।

3. रोज़ मिल्क केक को सजाएं:

  1. जब केक पूरी तरह से ठंडा हो जाए, उसे सर्विंग प्लेट पर रखें।
  2. एक फॉर्क या टूथपिक का उपयोग करके केक की सतह पर छेद करें, ताकि गुलाब सिरप केक में घुस जाए और इसे गीला बनाए।
  3. धीरे-धीरे तैयार किया गया गुलाब सिरप केक के ऊपर सभी छेदों में डालें, यह सुनिश्चित करें कि यह छेदों में घुस जाता है।
  4. स्वादों को मेल्ड होने और केक को सिरप अब्जॉर्ब करने के लिए कुछ घंटे या फिर उसे दो घंटे के लिए फ्रिज में रखें।

4. सजाने और परोसने का काम:

  1. सर्विंग से पहले केक पर कटा हुआ पिस्ता या बादाम छिड़कें, और आपके चुटकुले के रुचिकर रसगुल्ले का आनंद लें।
  2. वैकल्पिक रूप से, सजावट के लिए सूखे गुलाब के पेटलों को प्रयोग करें।
  3. अपना स्वादिष्ट रोज़ मिल्क केक काटकर परोसें और आनंद लें!

यह रोज़ मिल्क केक विशेष अवसरों के लिए या किसी भी दिन मिठास का स्वाद लेने के लिए एक पूरी तरह से उपयुक्त मिठाई है। गीले केक और सुगंधित गुलाब सिरप का मिलन आपके स्वाद को खुश करने के लिए पूरी तरह से काबू में करेगा।

Can I use whole wheat flour instead of all-purpose flour for a healthier option?

Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a slightly denser texture.

How do I store leftover rose milk cake?

Store leftover rose milk cake in an airtight container in the refrigerator for up to 3-4 days. It may become even more flavorful as it sits.

Can I make this cake without eggs for a vegetarian version?

Yes, you can substitute eggs with egg replacers like applesauce, yogurt, or buttermilk to make an eggless version of this cake.

What can I use if I can’t find rose essence?

If you can’t find rose essence, you can omit it. The rose syrup will provide sufficient rose flavor.

Can I make this cake ahead of time for a party?

Yes, you can make the cake a day in advance and let it soak in the rose milk syrup in the refrigerator. This will allow the flavors to meld and the cake to become more moist.

Can I use other nuts for garnish instead of pistachios or almonds?

Yes, you can use other nuts like cashews or walnuts for garnish based on your preference.

Is dried rose petal decoration necessary?

Dried rose petals are optional and primarily used for decorative purposes. You can skip them if you don’t have access to them.

Can I make the rose milk syrup less sweet?

Yes, you can adjust the sweetness of the rose milk syrup by reducing the amount of condensed milk or rose syrup used according to your taste.

Can I use homemade rose syrup instead of store-bought?

Absolutely! Homemade rose syrup can add a unique touch to the cake. Just ensure it’s well-strained and has a good rose flavor.

Can I use a different shape of cake pan if I don’t have an 8-inch round pan?

Yes, you can use a different cake pan shape, but be aware that it may affect the baking time. Adjust the baking time accordingly and use a toothpick to check for doneness.

What’s the best way to serve rose milk cake?

Rose milk cake is best served chilled. You can cut it into slices or squares and garnish with chopped nuts and dried rose petals before serving.

Can I use low-fat milk or non-dairy milk alternatives in this recipe?

Yes, you can use low-fat milk or non-dairy milk alternatives like almond milk or soy milk if you prefer. The flavor may vary slightly, but it should still be delicious.

To make a dietary-friendly version of rose milk cake, you can make a few modifications to the original recipe to suit specific dietary needs. Below are some suggestions for making the recipe suitable for different dietary preferences:

1. Vegan Rose Milk Cake:

  • Replace the eggs with a vegan egg substitute (such as flaxseed meal or applesauce).
  • Use plant-based butter or coconut oil instead of regular butter.
  • Substitute dairy milk with a non-dairy alternative like almond milk, soy milk, or coconut milk.
  • Ensure that the condensed milk is also dairy-free (you can find vegan versions).
  • Check that the rose syrup and essence are free from animal-derived ingredients.

2. Gluten-Free Rose Milk Cake:

  • Use a gluten-free all-purpose flour blend in place of regular all-purpose flour.
  • Confirm that all other ingredients, including baking powder and baking soda, are labeled gluten-free.
  • Double-check that the rose syrup and other flavorings are gluten-free.

3. Reduced Sugar Rose Milk Cake:

  • Reduce the amount of sugar in the cake batter to your preferred level or use a sugar substitute.
  • Use a sugar-free or low-sugar condensed milk alternative.
  • Adjust the sweetness of the rose milk syrup to your taste by reducing the condensed milk or using a sugar-free version.

4. Low-Fat Rose Milk Cake:

  • Use a lower-fat butter substitute or applesauce in place of some of the butter.
  • Choose a low-fat or skim milk or a non-dairy milk alternative.
  • Opt for reduced-fat condensed milk or a sugar-free version.

5. Nut-Free Rose Milk Cake:

  • Skip the chopped pistachios or almonds for garnish.
  • Ensure that none of the ingredients you use (including flavorings) contain nuts or were processed in facilities that handle nuts.

6. Low-Calorie Rose Milk Cake:

  • Use a sugar substitute in both the cake batter and the rose milk syrup.
  • Reduce the amount of fat by using a lower-fat butter substitute or applesauce.
  • Use a skim milk or a non-dairy milk alternative with fewer calories.
  • Consider portion control when serving.

By making these adjustments, you can create a rose milk cake that aligns with specific dietary requirements while still enjoying the delightful flavors of this dessert. Please be mindful of individual dietary restrictions and preferences when making these changes.

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