Rajasthani Milk Kesar Cake

Name: Rajasthani Milk Kesar Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Indian (Rajasthan)
Ingredients: Maida 200g, Baking powder 1 tsp (5g), Baking soda ½ tsp (2g), Salt pinch (0.3g), Ghee 80ml, Sugar 120g, Eggs 2 large (100g), Yogurt 80ml, Milk 120ml, Saffron strands 0.5g (soaked in 30ml warm milk 10 minutes), Cardamom powder ½ tsp (1g), Almonds 40g (sliced), Pistachios 30g (sliced)

🍗 Non-veg📊 Medium

Traditional 14. Rajasthani Milk Kesar Cake recipe

⏱️15 minPrep

🔥30 minCook

🕒45 minTotal

🍽️8Serves

🧺 Ingredients

Maida 200g, Baking powder 1 tsp (5g), Baking soda ½ tsp (2g), Salt pinch (0.3g), Ghee 80ml, Sugar 120g, Eggs 2 large (100g), Yogurt 80ml, Milk 120ml, Saffron strands 0.5g (soaked in 30ml warm milk 10 minutes), Cardamom powder ½ tsp (1g), Almonds 40g (sliced), Pistachios 30g (sliced)

👩‍🍳 How to make Rajasthani Milk Kesar Cake

Cream ghee and sugar together 4–5 minutes until light, fluffy, pale color.
Beat eggs in separate bowl, add to ghee-sugar mixture gradually, beating continuously (3 minutes). Add yogurt, mix well.
Sift maida, baking powder, baking soda, salt together. Add dry ingredients to wet mixture alternately with saffron-infused milk, starting and ending with dry. Mix gently, until just combined. Do not overmix.
Pour into greased 8x8 inch pan. Top with almonds and pistachios.
Bake at 180°C (350°F) for 25–30 minutes until golden, toothpick inserted in center comes out clean. Cool 10 minutes in pan, then turn out on wire rack.
Dust with cardamom powder. Serve sliced, warm or at room temperature.
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