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Rose & Chocolate Indian Milk Cake

Serves 8 Prep 30 mins Cook 75 mins
  • 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
  1. 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

  2. Line mold/ baking tray. Smoothen the chocolate mixture on the bottom half and the rose mixture on top. Alternatively mold separately.

  3. 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.

  4. Gradually mix in 1/2 cup white sugar.

  5. Thereafter mix in the 4 tablespoons of ghee and mix thoroughly.

  6. Add in the 2 teaspoons of lemon juice, mix thoroughly and allow for mixture to curdle.

  7. Unmold, cut into slices and garnish with edible rose petals and pistachios.

  8. Allow the mixture to thicken further, then remove from heat.

  9. Set in fridge.


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