Name: Chocolate and Rose Indian Milk Cake recipe by Jagruti D at BetterButter
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 8
Ingredients: 4 l full fat milk; 1 tsp Alum ( fatkadi ) or 2 tbsp vinegar; 250 g sugar; 3 tbsp ghee; 3 tbsp rose syrup; 3 tbsp dark chocolate pieces or 2 tbsp cocoa powder; 3 tbsp pistachio finely chopped + 2 tbsp pistachio slivers; 2 tbsp dried or fresh edible rose petals

Ingredients Serving: 8

4 l full fat milk
1 tsp Alum ( fatkadi ) or 2 tbsp vinegar
250 g sugar
3 tbsp ghee
3 tbsp rose syrup
3 tbsp dark chocolate pieces or 2 tbsp cocoa powder
3 tbsp pistachio finely chopped + 2 tbsp pistachio slivers
2 tbsp dried or fresh edible rose petals

Instructions

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

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