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.
- 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
- 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.
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Recipe courtesy of NESTLÉ