Rose & Chocolate Indian Milk Cake
- 4 litres full cream milk
- 1/2 cup white sugar
- 4 tablespoons ghee
- 3 tablespoons rose flavored syrup
- 3 tablespoons NESTLÈ Cocoa Powder
- 2 teaspoons lemon juice
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Add milk to a thick based pot and bring to boil, reduce to 1/2 of the quantity, stirring continuously so it doesn't burn, on medium heat.
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Add in the 2 teaspoons of lemon juice, mix thoroughly and allow for mixture to curdle.
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Gradually mix in 1/2 cup white sugar.
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Thereafter mix in the 4 tablespoons of ghee and mix thoroughly.
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Allow the mixture to thicken further, then remove from heat.
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Separate mixture into two bowls. Mix in the 3 tablespoons of NESTLÈ Cocoa Powder in one bowl and the rose syrup in the other. Mix well
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Line mold/ baking tray. Smoothen the chocolate mixture on the bottom half and the rose mixture on top. Alternatively mold separately.
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Set in fridge.
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Unmold, cut into slices and garnish with edible rose petals and pistachios.