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..!!!"Â
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 , Â 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 milkto 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 sugarand 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.
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Amber says
What size pan does this go into? I looked up Thali (aka tray) and it just says a round platter used to serve food. But what size should we use for this cake? 8"? 10"?
Also, is your recommendation to store in a dry cool place a refrigerator?
Making this for my friends birthday and I just want to make sure it is perfect.
Hayley says
Hi Amber
Thank you for your question. I would suggest using 8" round or square (square maybe easier to cut). Store in a cool place in your kitchen, not a refrigerator. Hope this heps.
vaishali sabnani says
Sounds super delicious, just perfect for the upcoming festival. I am making it tomorrow. Thanks for such a wonderful recipe.
Mayuri Patel says
What a flavorful combination for milk cake or kalakand as its usually known as. I remember when I was at school in Mt. Abu, we use to have always buy milk cake whenever we got our pocket money.
Anonymous says
hii there!How do o we get that pink colour in the rose layer..is rose essence n rose syrup different things..waiting for ur reply
Hayley says
@Anonymous, we have used rose syrup (pink) for this recipe. Yes, rose essence and rose syrup is diffrent. Rose syrup is thick pink coloured syrup comes in a big bottle. Rose essence is clear and available in 40/50 ml bottle.
Hope this helps.
great-secret-of-life says
totally new to me interesting combo.. Love the recipe