Recently someone celebrated their birthday in the family, and chose not to have an elaborate Birthday cakes or any big celebrations as recently we gorged on so many rich and sinful delicacies during Diwali ! More often than not it’s a birthday in the family that brings inspiration into my actions.
Indian Milk cake or ‘ Dudh no Halwo ‘ in Gujarati, one of our favourite Indian sweets. Sticky, slightly brownish and delicious Indian dessert is second to none. Serve in a bowl it’s ‘Halwo’ or set it in a tray and cut into slices then it’s a cake !
Because this dessert was meant for a birthday , I thought it will look lovely as cake and slices. Generally Indian Milk cake made with just few ingredients like Milk, sugar and Nuts, but here I made space for Chocolate and Rose syrup in this milk cake.
Since I prepared Kesar Kalakand in M/W more than three years ago, and the thought was always hovering since that time… I also mentioned this in that post “ This receipe is obviously very traditional, but I want to try it out one day by adding chocolate giving this authentic sweet a complete make over..!!!” and oh boy it took all these years to give this traditional recipe a complete make over. It was one of my most dreamy combinations that has made it through this mouthwatering milk cake.
What can I say about this make over, Chocolate and Rose Milk Cake actually tasted as delicious as it looks , the rose flavours in this cake is a win win situations, not too subtle and not too strong, but just you notice it and you will appreciate how it rounds up and smooths out the chocolate flavour. Rose and chocolate works so well with each other and instead of clashing the floral notes, blends and balances the dark bittersweet cake and compliments each other.
Chocolate and Rose milk cake, I adorned with fragrant dried rose petals and pistachio slivers, the contrast of garnishing , combinations of flavours and elegant looking milk cake turned out darn delicious and delectable and simply satisfying !
Chocolate and Rose Indian Milk Cake
Equipment
- 1 Kadai
- 1 Tray
- 1 Spatula
Ingredients
- 4 liter full fat milk
- 1 teaspoon alum fatkadi or 2 tbsp. vinegar
- 250 grams sugar
- 3 tablespoon ghee
- 3 tablespoon rose syrup
- 3 tablespoon cocoa powder
- 3 tablespoon pistachio finely chopped + 2 tbsp. pistachio slivers
- 2 tablespoon rose petals dried or fresh edible
Instructions
- In a heavy bottom pan or kadai bring the 4 liter full fat milk to a boil .
- Once started to boil add 1 teaspoon alum and keep stirring.
- Let the milk curdle, once you can see whey is separating, remove at least one cup of the whey.
- Continue to cook and stir until the milk starts grainy consistency.
- Add 250 grams sugar and keep cooking until the mixture gets thick.
- Add 3 tablespoon ghee and keep cooking and stirring until the mixture leaves pan.
- Add finely chopped 3 tablespoon pistachio
- Once mixture is nice and thick. quickly halved into equal parts.
- In one part add 3 tablespoon rose syrup and in other 3 tablespoon cocoa powder and mix well.
- Transfer first rose syrup mixture evenly into greased tray or thali.
- After couple of minutes pour chocolate mixture on top of the rose mixture and press gently with the spatula.
- Let it set the milk cake for at least 2-3 hours or over night in a dry but cool temperature.
- Garnish the milk cake with rose petals and pistachio slivers .
- Cut into desire shapes serve at room temperature.
- Enjoy !
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Chocolate and Rose Indian Milk Cake
Equipment
- 1 Kadai
- 1 Tray
- 1 Spatula
Ingredients
- 4 liter full fat milk
- 1 teaspoon alum fatkadi or 2 tbsp. vinegar
- 250 grams sugar
- 3 tablespoon ghee
- 3 tablespoon rose syrup
- 3 tablespoon cocoa powder
- 3 tablespoon pistachio finely chopped + 2 tbsp. pistachio slivers
- 2 tablespoon rose petals dried or fresh edible
Instructions
- In a heavy bottom pan or kadai bring the 4 liter full fat milk to a boil .
- Once started to boil add 1 teaspoon alum and keep stirring.
- Let the milk curdle, once you can see whey is separating, remove at least one cup of the whey.
- Continue to cook and stir until the milk starts grainy consistency.
- Add 250 grams sugar and keep cooking until the mixture gets thick.
- Add 3 tablespoon ghee and keep cooking and stirring until the mixture leaves pan.
- Add finely chopped 3 tablespoon pistachio
- Once mixture is nice and thick. quickly halved into equal parts.
- In one part add 3 tablespoon rose syrup and in other 3 tablespoon cocoa powder and mix well.
- Transfer first rose syrup mixture evenly into greased tray or thali.
- After couple of minutes pour chocolate mixture on top of the rose mixture and press gently with the spatula.
- Let it set the milk cake for at least 2-3 hours or over night in a dry but cool temperature.
- Garnish the milk cake with rose petals and pistachio slivers .
- Cut into desire shapes serve at room temperature.
- Enjoy !
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Charles N. Barnard
The perfect Christmas tree? All Christmas trees are perfect!
Once again, with the help of a little sparkle and glow, our home has turn into a winter wonderland with all these beautiful Christmas decorations as we always wanted. This year’s collection includes some new bought and handmade nostalgic Christmas decorations and we have a little something for everyone in the family – Gold tree baubles in many style adding glitter and sparkle, beautiful scented candles are spreading the cosy-ness and loads of tinsel and fairy lights adding light to the Christmas tree and home .
Panettone is a large, yeasted fruitcake, It’s an Italian Christmas Classic and traditionally eaten during Christmas period. In recent years it has become very popular around the world, and so does on our Christmas table too ! Perfect for a indulgent breakfast or brunch over the Christmas holidays or wrap with festive ribbon or bakers twine and give as a gift, they can make wonderful edible gift!!
Method :- Mix yeast and warm water in a bowl and let it bubble. It will take less than five minutes if yeast is not gone off. Meanwhile place milk, sugar and butter in a saucepan and let it heat, until just you see bubble around the edges. Let milk mixture cool down a bit, add into yeast mixture. Mix well. Pour this mixture in a big bowl or in stand mixer bowl with dough hook. Add cinnamon, vanilla, salt and orange blossom water. Stir in wheat germ and one cup flour and beat well for minute or two. Gradually add remaining flour and knead the dough for another 5 minutes. Dough will be sticky , place dough in a lightly oiled bowl and cover it with the cling film for 1 or 2 hour or until double in size. Leave bowl in a warm place. When the dough is risen, tip it out on a lightly floured surface and knead the dough for 5 minutes. Gradually knead the raisins, sultanas , cherries and mixed candid peels. Drop large muffin wrap in to 6 clean , 200 g tin. Cut into 6 equal pieces and drop into lined tin. Cover again leave until they are well risen. Heat oven to gas mark 5, Gentle make a cross on top of the risen dough and place 1/2 tsp. butter. Bake for 20 minutes and turn the gas oven down to mark 4 and bake Panettone for 15 minutes or until dark golden. Cool on a rack before slicing.
Recipe partly adopted from here
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