Rose & Chocolate Indian Milk Cake
This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 9: Full cream milk
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.
Step2 of 9: Lemon Juice, Raw
Add in the 2 teaspoons of lemon juice, mix thoroughly and allow for mixture to curdle.
Step3 of 9: Sugars, Granulated
Gradually mix in 1/2 cup white sugar.
Step4 of 9: Sugars, Granulated, Butter, Clarified butter (ghee)
Thereafter mix in the 4 tablespoons of ghee and mix thoroughly.
Step5 of 9: Butter, Clarified butter (ghee)
Allow the mixture to thicken further, then remove from heat.
Step6 of 9: Syrup, fruit flavored, Cocoa, dry powder, unsweetened
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
Step7 of 9
Line mold/ baking tray. Smoothen the chocolate mixture on the bottom half and the rose mixture on top. Alternatively mold separately.
Step8 of 9
Set in fridge.
Step9 of 9
Unmold, cut into slices and garnish with edible rose petals and pistachios.