Pistachio Rose Diwali Milk Cake Baketitude

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Some cakes are destined for greatness.

Some cake is destined to be written about and praised because of how they look, how many tiers they have and how much frosting and how big they are. 

But some cakes are simple, beautiful and so perfect for the occasion that you make them again and again and again.

My Pistachio Milk Malai cake is just one of those and I have enhanced it to a Mithai status for Diwali by the addition of the milk Malai essence from Ossoro.

This is a classic cake made with butter and has a richness due to the addition of milk powder. 

It was originally made with mawa it khoya. Just like the Parsi mawa cake. But there’s always a difference. The mawa cake is very Cardamom heavy and I for one am not very fond of Cardamom. 

Also, I’m not too fond of adding whole nuts into my cake. I find that Nut meal it powders makes the cakes so rich that you’ll never guess you’re not eating something totally enriched. 

So, I added almond or pistachio flour, whatever was available. 

I’ve never blanched Pistachio before, but I did this time… The green is now prettier. I didn’t find the very plump pistachio though. 

The glaze, that’s a festive touch to the cake. This cake can be made a week prior and stored in the fridge without getting spoilt.  Whipped cream and butter cream will spoil or get messy, the glaze stays and also retains the jewelish rose petals and Pistachio.

So, you can cut small squares of the cake and serve. 

For festivities, I make this into an eggless cake, you can just as easily add an egg and make it with the egg. 

I’m not very fond of baking with condensed milk. There’s always a degree of uncertainty in that. Also, the amount of sugar is too much for me. 

You need shelled Pistachio. Some is used and a topping and the rest you grind with the sugar.

Rose petals are not added to the cake while baking it. 

Just at the end as a garnish. If you really like the taste of rose petals, make sure you grind the petals and use a tiny bit. 

I’ve made this in a loaf tin, because I wanted to serve small pieces. This will be a small 5-inch round cake otherwise. 

For the 

Pistachio Rose Diwali Milk Cake Baketitude

you need

1/4 cup shelled Pistachio

2/3 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

60 GM’s or 4 tbsp butter (at room temperature)

1/2 cup caster sugar

1/2 cup milk powder

1 tsp regular Vinegar

1/2 cup plus 3 tbsp milk

1/2 tsp Ossoro Milk Malai Essence


For the garnish


5 tbsp icing sugar

2 drops Ossoro Milk Malai essence

2-3 tsp cold milk 

Rose petals to garnish


Preheat your oven at 180C and grease and line a loaf tin. 

Sift the flour with the baking powder and salt.


Set aside 2 tsp Pistachio and place the remaining Pistachio and the sugar in a dry grinder. 

Grind the sugar and Pistachio mix to a coarse powder. Sift the flour, baking powder and salt a few times.

Place the butter in a bowl. 

Add in the ground sugar and the milk powder.

Slowly whisk together. 

It’ll be dry and crumbly. Slowly whisk in the milk, once the milk is whisked in, whisk in the vinegar. 

Fold in the flour and baking powder mix into the wet ingredients. Add the Ossoro Milk Malai Essence.

Add half the Pistachio if you want them within. 

Scrape the batter into the tin and tap on the counter a few times. 

Bake for 20-25 minutes or till a skewer comes clean. 

Cool and invert on a wire rack.  Slice off the risen top so that when the cake is inverted, it’s going to stand. Place the icing sugar and two drops milk Malai essence in a small jug. 

Mix in only as much cold milk, so that the sugar milk mix is a thick glaze if pourable consistency. 

Pour over the cake and decorate with rose petals and remaining Pistachio.

Allow the glaze to set for a while and cut slices.

The cake sets like a pound cake. And is not as crumbly as a fat free sponge.

So, the rich cake, is a lovely taste in a small bite. You can make this cake and cut the pieces up. Store them in a Tupperware or glass container in the fridge. This stays for more than a week. Remember the cake is eggless. Perfect for Diwali.

Try the cake out. It’s a great alternative to a mawa cake.

If you have no qualms about eggs, remove the three-extra tbsp of milk and add the egg.

The essence and milk powder are available on amazon, you can check out the affiliate links below.

Follow us on Instagram and twitter and like us on Facebook. If you make the cake, please tag us #baketitude, so that we can find you and drool over your stuff.



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One comment

  1. bhawana Smita says:

    Hi Mrs Digvijay know about your eggless rasmalai cake

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