No-Oven Saffron Pistachio Cake

Mix 1/2 cup milk with 1 tablespoon lime juice in a small bowl and set aside

In another mixing bowl, combine 3/4 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda

In a large mixing bowl, add 1/4 cup odorless oil and 2 tablespoons milk

Place a strainer over the large bowl and sift in 1/2 cup powdered sugar and the flour mixture

Add a pinch of cardamom powder or vanilla essence if desired

Incorporate the milk and lime juice mixture to form a smooth batter

Line a baking mold or cake tin with parchment paper and pour in the batter

Preheat a pressure cooker with a stand inside for 10 minutes, then place the mold in the cooker

Cover the cooker without the whistle and cook for 40 minutes

Heat 1 cup milk in a small pan

In a separate bowl, soak saffron threads in 2-3 tablespoons warm milk

Add 1 tablespoon sugar and cardamom powder from 2 pods to the pan

Stir in the saffron milk mixture and cook on medium heat for 10 minutes

Check if the cake is done by inserting a toothpick; it should come out clean

Transfer the cake to a serving plate and poke holes with a toothpick

Pour the prepared milk mixture over the cake to allow absorption

Top with whipped cream, chopped pistachios, rose petals, and a sprinkle of cardamom powder

Serve and enjoy the cake

This cake is made without an oven using a pressure cooker, ideal for no-bake methods

Adjust cardamom and saffron amounts based on personal taste preference

Perfect for Diwali or other festivals, and it's eggless for dietary needs