Hearty Spices

Cake -  Preheat the oven to 350F. In a medium bowl, take 1 1/2 cups of All Purpose Flour, 1 1/2 tsp of Baking Powder, 1/4 tsp of Salt, 1/2 tsp of Baking Soda and set aside. In another medium bowl, add 5 Eggs, 3/4 cup of Powdered Sugar and beat until fluffy for 3-4 minutes. Add 1/2 cup of Oil and 1/2 tsp of Rose Essence, 2 tbsp of Rose Syrup and beat well for another minute. Add 1/4 cup of chopped mixed nuts (Cashews, Almonds and Pistachios) and few drops of Red color and fold in with a spatula. Prepare a 7x11 baking dish by spraying oil and pour in the batter into it and bake for 32 minutes. Let it cool. Once cooled, poke holes in the cake with a wooden skewer. Rose Milk - In a bowl, add 3 cups of Milk, 200 ml of Whipping cream, 1/3 cup of Rose Syrup, 1/4 cup of Powdered Sugar and whisk until smooth. Gently and evenly pour the Rose milk on cake and let the cake absorb all of the Rose milk. Cling wrap the cake and refrigerate for an hour. Rose Frosting - Take 300 ml of heavy ...

In a pan, heat a tbsp of Ghee and roast 2 tbsp of Cashew nuts, 2 tbsp of sliced Almonds and a tsp of Raisins until golden brown and keep aside. Roast 3/4 cup of Moong Dal in a pressure cooker pan for 2 minutes. Add 2 1/4 cup of Water to it and pressure cook for 3 whistles.  Add a cup of Jaggery and 1/4 cup of Water in a saucepan and on low heat dissolve all the jaggery. Add the cooked Dal and a tsp of Ghee to the Jaggery saucepan and let it boil for 2 minutes, while mixing well. Add a cup of Coconut Milk and simmer for 2 mins, while stirring well.  Add the roasted nuts, 1/4 tsp of Cardamom Powder and 1/4 cup of Coconut milk and stir well. Remove from heat and serve warm.