Thehungrycodercooks

Ingredients

For the Cake:

• 3 eggs
• 1 ½ cups flour
• ½ cup semolina/sooji
• 1 tsp vanilla essence
• 1 tsp cardamom powder
• ¼ cup condensed milk
• 1 cup sugar
• ¾ cup oil
• ⅓ cup milk
• 2 tsp baking powder
• 5–6 saffron strands soaked in water
• Tip: You can also use a boxed cake mix; just add saffron water and cardamom powder to the batter.

For the Roshmalai Mix (Cook 10–15 min):

• 2 cups Carnation milk
• ⅓ cup condensed milk (or more, to taste)
• ¼ tsp cardamom powder
• 1 cinnamon stick
• Rose water (add after the mixture has cooled)

For the Whipped Cream Icing:

• 1.5 cups heavy cream
• 3–4 tbsp sugar
• ¼ tsp cardamom powder

Directions

Preheat the Oven:

1. Set your oven to 350°F (175°C) and let it fully preheat while you prepare the batter.
2. Grease and line an 8-inch round baking pan with parchment paper to prevent sticking.

Prepare the Cake Batter:

1. In a large mixing bowl, crack 3 eggs and beat lightly.
2. Add sugar and condensed milk, and whisk until smooth and slightly fluffy.
3. Slowly pour in oil and milk, mixing gently to combine.
4. Sift together flour, semolina, and baking powder; add cardamom powder and gently fold into the wet mixture.
5. Finally, stir in the saffron soaked in water and vanilla essence until fully incorporated.
6. Tip: Fold gently to avoid overmixing; this keeps the cake light and fluffy.

Bake the Cake:

1. Pour the batter into the prepared 8-inch pan. Smooth the top with a spatula.
2. Bake in the preheated oven for 30–40 minutes.
3. Test doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs.
4. Allow the cake to cool for 5–10 minutes in the pan before transferring to a wire rack.

Prepare the Roshmalai Soak:

1. In a saucepan, combine 2 cups Carnation milk, condensed milk, cardamom powder, and cinnamon stick.
2. Cook on medium heat for 10–15 minutes, stirring occasionally to prevent burning.
3. Remove from heat and let it cool slightly. Add rose water after it has cooled to preserve the fragrance.
4. Tip: Taste and adjust sweetness if needed.

Soak the Cake:

1. Once the cake has cooled, gently pour the warm (not hot) Roshmalai mix over it.
2. Let the cake absorb the milk for 10–15 minutes. If desired, lightly poke holes in the cake with a skewer to help it soak evenly.

Prepare the Whipped Cream:

1. Chill your mixing bowl and beaters for 10–15 minutes for best results.
2. In the cold bowl, combine 1.5 cups heavy cream, 3–4 tbsp sugar, and cardamom powder.
3. Beat on medium speed until the cream thickens, then increase to medium-high until soft peaks form.
4. Continue whipping briefly to reach stiff peaks for easy cake spreading.

Frost the Cake:

1. Gently spread the whipped cream over the soaked cake using a spatula or piping bag.
2. Smooth the top and sides evenly without pressing too hard.

Make it look pretty!

1. Decorate the cake with rose petals and chopped pistachios.
2. Chill for 30–60 minutes before serving to allow flavors to meld.

Recipe Video

Notes