Rose Milk Cake

Rose Milk Cake A new and unique recipe for your Eid table #HappyCookingToYou #FoodFusion #PakolaFullCreamMilk

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  • Maida (All-purpose flour) 1 & ½ Cup
  • Baking powder 1 & ½ tsp
  • Namak (Salt) ¼ tsp
  • Baking soda ½ tsp
  • Anday (Eggs) 5 (room temperature)
  • Bareek cheeni (Caster sugar) ¾ Cup
  • Cooking oil ½ Cup
  • Rose essence ½ tsp
  • Lal sharbat (Rose syrup) 2 tbs
  • Dry nuts chopped ¼ Cup
  • Red food color few drops (1-2) (optional)

Prepare Rose Milk Syrup:

  • Pakola Full Cream Milk 3 Cups
  • Cream 200ml
  • Lal sharbat (Rose syrup) 1/3 Cup
  • Sugar powdered ¼ Cup

Prepare Rose Frosting:

  • Whipping cream chilled 300ml
  • Sugar powdered ¼ Cup
  • Rose essence ¼ tsp
  • Lal sharbat (Rose syrup) 1 tsp
  • Pista (Pistachio) sliced
  • Badam (Almonds) sliced
  • Dried rose petals


In a bowl,add all-purpose flour,baking powder,salt,baking soda,mix well & set aside.

In a bowl,add eggs,caster sugar and beat until fluffy (3-4 minutes).

Add cooking oil,rose essence,rose syrup and beat well.

Now add dry ingredients and beat well (on low speed).

Add dry nuts and fold with the help of spatula.

Add red food color and mix well.

On 7 x 11” greased baking dish,pour batter and tap few times.

Bake in preheated oven at 180 C for 30-35 minutes.

Let it cool.

Prepare Rose Milk Syrup:

In a jug,add milk,cream,rose syrup & powdered sugar,whisk well & set aside.

Prepare Rose Frosting:

In a bowl,add whipping cream and beat well.

Add powdered sugar,rose essence and beat well for 2-3 minutes.

Add rose syrup,beat well & refrigerate until use.

Take out cake from oven and poke holes with the help of wooden skewer.

Slowly pour prepared rose milk syrup over the top of the cake,filling holes.

Cover with cling film and refrigerate for 1 hour.

Takeout from the refrigerator, apply rose frosting & garnish with pistachio, almonds, and dried rose petals.

Cut into desired slices & serve!

Recipe By: Seema Hanif

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