Saffron Rose Milk Cake (Velvety Milk Dessert With Kesar & Rose Infusion)
A luxurious fusion dessert where soft milk-soaked sponge is infused with aromatic saffron and delicate rose flavours for a rich and elegant sweet experience.
Description
This indulgent dessert combines the softness of milk cake with the royal aroma of saffron and rose. The sponge absorbs a creamy saffron milk mixture, creating a melt-in-the-mouth texture with floral richness in every bite. Garnished with pistachios and rose petals, it delivers a perfect balance of elegance and comfort.
Ingredients
For The Cake
- 1 Cup All-Purpose Flour
- ½ Cup Sugar
- ½ Cup Milk
- ¼ Cup Butter
- 1 Tsp Baking Powder
- 1 Tsp Vanilla Extract
For The Saffron Milk
- 1½ Cups Full Cream Milk
- 10–12 Saffron Merchant Saffron Threads
- 2 Tbsp Condensed Milk
- 1 Tsp Rose Water
Garnish
- Chopped Pistachios
- Dried Rose Petals
- Few Saffron Threads
Preparation
01
Preparing The Batter
Mix flour, sugar, baking powder, butter, milk, and vanilla extract until smooth and lump-free.
02
Baking Process
Pour the batter into a greased baking tray and bake at 180°C for 25–30 minutes until golden and soft.
03
Saffron Infusion
Warm the milk and soak saffron threads for 10 minutes to release their rich aroma and golden colour.
04
Preparing The Milk Mixture
Add condensed milk and rose water to the saffron milk and stir until creamy and aromatic.
05
Soaking The Cake
Poke small holes in the warm cake and slowly pour the saffron milk mixture over it, allowing the sponge to absorb the richness completely.
06
Chilling & Garnishing
Refrigerate for 1–2 hours. Garnish with pistachios, rose petals, and extra saffron threads before serving.
Finish
Refrigerate for 1–2 hours. Garnish with pistachios, rose petals, and extra saffron threads before serving.