Eggless Rose Malai Cake No Oven

Take 1/4 cup oil and add 1/2 cup castor sugar, then whisk with a spoon or beater

Add 2 spoons rose syrup and mix well

Add 1/2 cup milk in parts while mixing to melt the sugar

Sieve 1 cup maida and add 1 teaspoon baking powder and 1/2 teaspoon baking soda

Gradually add the dry ingredients to the wet ingredients while mixing, adding more milk as needed

Preheat the oven to 180 degrees for 10 minutes or prepare a gas vessel with a salt base for the same time

Grease a baking bowl with oil and dust with maida

Pour the batter into the mould up to 3/4 full

Bake in the oven for 20 to 30 minutes or on gas for 25 to 30 minutes

In a pan, take 1 cup milk and heat until it boils

Mix 2 tablespoons milk powder with 2 spoons of milk and add to the boiling milk, stirring continuously

Add 1.5 tablespoons condensed milk and stir until the milk thickens

Cool the milk to room temperature

Stir the thick malai layer back into the milk to achieve a grainy texture, repeating as necessary when malai forms on top

Add 1 tablespoon rose syrup to the milk and mix gently

Randomly poke holes in the baked cake

Drizzle the rose malai mixture over the cake

Garnish with pistachios, cashews, and fresh rose petals

Refrigerate the cake for 1 hour to allow the milk to be absorbed

Avoid using peanut oil or sesame oil for the cake base

Normal sugar can be crushed in pulse mode in a mixer if castor sugar is unavailable

Baking time may vary by mould size; a small cupcake bakes in about 10 minutes in the oven

If milk powder is not available, boil the milk longer to thicken it instead

Adding sugar instead of condensed milk may require longer boiling time as sugar releases water