Servings: 8 pieces
Calories: 250kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk
- Spatula
- 9x13-inch rectangular pan lined with parchment paper
- Measuring cups and spoons
Ingredients
- 180 g all-purpose flour
- 4 g baking powder
- 285 g yogurt
- 3 g baking soda
- 150 g castor sugar
- 120 mL vegetable oil
- 3 g kewra extract optional
- 15 g Rooh Afza
- 1 cup red food coloring optional
Instructions
- Preheat your oven to 180°C (350°F) and line a 9x13-inch pan with parchment paper.
- In a mixing bowl, combine yogurt and sprinkle baking soda on top; let it sit for 5 minutes until it foams.
- Add sugar, oil, Rooh Afza, and kewra extract, whisking until smooth.
- Sift in the flour and baking powder, folding gently to avoid lumps; add red food coloring if desired.
- Pour the batter into the prepared pan and smooth the surface; bake for 30-35 minutes or until a skewer comes out clean.
- In a bowl, mix condensed milk, sour cream, milk, and Rooh Afza until fully combined.
- Once the cake cools slightly, trim the top and pour the milk mixture evenly over the cake; refrigerate for an hour.
- Top the chilled cake with whipped cream, sprinkle chopped pistachios and dried rose petals; add gold leaf for decoration if desired.
- Slice and serve chilled with a drizzle of extra milk on the side.
Notes
This recipe is loved for its ease and irresistible taste. A dessert that will showcase your pastry skills!
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 40mg | Potassium: 220mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 6mg
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