Last updated on Nov 12th, 2020 at 11:18 am

There are few things as decadent as roses and chocolates.

This traditional Indian chocolate cake is the perfect celebratory food and one of the very few mays to make a chocolate cake even better.

Ingredients

  • 4-liter full-fat milk
  • 1 tsp. Alum (fatkadi) or 2 tbsp. vinegar
  • 250 g sugar
  • 3 tbsp. ghee
  • 3 tbsp. rose syrup
  • 2 tbsp. NESTLÉ COCOA powder
  • 3 tbsp. pistachio finely chopped + 2 tbsp. pistachio slivers
  • 2 tbsp. dried or fresh edible rose petals

How to

  •  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 it separating, remove at least one cup of the whey.
  • Continue to cook and stir until the milk starts grainy consistency.
  •  Add sugar and keep cooking until the mixture gets thick.
  • Add ghee and keep cooking and stirring until the mixture leaves the pan.
  • Add finely chopped pistachios.
  • Once the mixture is nice and thick. quickly halved into equal parts.
  • In one part add rose syrup and in other chocolate and mix well.
  • Transfer first rose syrup mixture evenly into greased tray or thali.
  • After a couple of minutes pour the chocolate mixture on top of the rose mixture and press gently with the spatula.
  • 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 serve at room temperature.
    Enjoy!

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Recipe courtesy of NESTLÉ