GulKand Cake

Gulkand is a sweet preserve of rose petals. It is believed to be from ancient Indo-Persia, and is an incredible body coolant. Its used in making metha paan, and various other Indian sweets. Today, I am presenting Gulkand Cake for all my readers. Hope you enjoying preparing and serving this delight to your guest this Holi....Holi Hai

Ingredients:

All Purpose Flour / Maida/ wheat flour –  150 gms / 1 1/3 cup ( plus 1 tblspn for dusting over tutti fruity)
Gulkand –  ½ cup
Oil – 125 ml / ½ cup
Baking Powder – 1 tsp
Baking Soda – ½ tsp
Pan Essence – 1 tsp
Tutti Fruity – 200 gms / 1 1/3 cup
Raisins- 2 tsp
Condensed Milk- 60 ml / ¼cup
Whole Milk – 120 ml  / ½ cup
Sliced pistachio- 2 tsp


Method:
Preheat the oven to 180°C / 360°F….Take a  baking pan (bread mould) and Put a parchment paper in the bottom. Oil all the sides and dust it with flour.
Sift flour, baking powder and baking soda together and set aside. Take 1 tbsp. of flour and add it over the tutti fruity and raisins and toss well..
Take oil, gulkand and pan essence in a mixing bowl. Beat it for 3 mins..
Now add in condensed milk, milk and mix well.
Now sift in the sifted flour again and mix well.. Add in tutti fruity and mix well. Grease the cake tin with 1tsp oil and 2tsp plain flour, sprinkle sliced pistachio.
Pour into the tin and bake it for 45-50 mins or until the toothpick inserted comes out clean.
Let it cool down..Now invert it over a plate and slice it..
Serve with a cup of tea/coffee..

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