Rose-Pistachio Milk Cake

A festive, lightly perfumed milk cake soaked in a saffron rose syrup and topped with a generous layer of crushed pistachios, somewhere between a traditional Indian milk cake and a Western tres leches. Baked flat and cut into squares, it's a showstopper for any celebratory spread. Baked in the Cumin Co. Baking Tray, it turns out evenly golden with a soft, milk-soaked crumb.

The cookware that makes it

5.0

Baking Tray (8x8)

₹2,899 ₹3,699

Save 22%

Shyamal by Cumin Co. (4L)

₹6,849 ₹8,499

Save 19%

4.9

The Pivot: BPA-Free Spatulas - Set of 3 (Set of 3)

₹749 ₹1,099

Save 32%

Time

Prep

20 min

Cook

40 min

Total

60 min

Ingredients

1 serving

1.5
cups all-purpose flour (maida)
1.0
tsp baking powder
0.25
tsp baking soda
0.5
cup unsalted butter, softened
0.75
cup sugar
2.0
large eggs
0.5
cup milk
0.25
tsp cardamom (elaichi) powder
1.0
tsp rose water
1.0
cup full fat milk
0.25
cup condensed milk
2.0
tbsp sugar
A pinch of saffron strands
0.5
tsp rose water
0.5
cup fresh cream, whipped
2.0
tbsp powdered sugar
0.25
cup pistachios, finely crushed
A few dried rose petals, for garnish
A few saffron strands, for garnish

Method

Preheat your oven to 180°C (350°F). Grease the Cumin Co. Baking Tray and line with parchment paper.
Sift together flour, baking powder, and baking soda in a Mixing Bowl.
In a separate bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
Fold in the flour mixture in batches, alternating with milk, mixing gently until just combined — do not overmix, or the cake will turn dense.
Stir in cardamom powder and rose water. Pour the batter into the prepared tray, spreading evenly with the Cumin Co. Silicone Spatula.
Bake for 25 – 28 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool in the tray for 10 minutes.
Meanwhile, prepare the milk soak: warm the milk, condensed milk, sugar, and saffron together in the Cumin Co. No 9 Shyamal Dutch Oven over low heat until just combined and the saffron colours the milk. Remove from heat and stir in rose water. Let it cool slightly.
Once the cake has cooled slightly but is still warm, poke small holes across the surface using a skewer or fork. **
Slowly pour the milk soak evenly over the cake, allowing it to seep in fully. Let it sit for 15 minutes to absorb, then refrigerate for at least 2 hours.
Whip the cream with powdered sugar until soft peaks form, then spread evenly over the chilled cake.
Garnish with crushed pistachios, dried rose petals, and saffron strands. Slice into squares before serving.
** Poking holes while the cake is still slightly warm, not fully cooled, helps the milk soak absorb deeper and more evenly since a completely cooled, dense cake resists soaking and leaves the syrup pooling on top instead.

Serving suggestions

Serve chilled, cut into neat squares, as a festive centrepiece dessert alongside other Indian sweets.

Cumin Co. Expert Tip

Pour the milk soak in stages rather than all at once — letting the first pour absorb for a few minutes before adding more ensures the cake soaks evenly through instead of turning soggy at the bottom while staying dry at the top.

Cleaning & care guide

Once cooled, wipe the Cumin Co. Baking Tray with a damp cloth, then wash with mild soap and warm water — any milk residue lifts off easily without needing a heavy scrub.