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Shahi Tukda Cake with Rose Petals: A Sweet Delight!

Shahi Tukda Cake with Rose Petals, Cinnamon Toast Crunch, and Rabdi Custard
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Shahi Tukda Cake is a delightful fusion dessert that combines the traditional flavors of Shahi Tukda with a modern cake twist, topped with rose petals and served with a rich rabdi custard.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp baking powder
  • 1/2 tsp cardamom powder
  • 1/4 cup rose petals, for garnish
  • 1 cup rabdi custard
  • 1 cup Cinnamon Toast Crunch cereal

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, combine the flour, baking powder, and cardamom powder.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, until well combined.
  6. Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
  7. Let the cake cool completely before frosting.
  8. Top the cooled cake with rabdi custard and sprinkle with Cinnamon Toast Crunch and rose petals.

Notes

  • Ensure the cake is completely cool before adding the custard to prevent it from melting.
  • For a richer flavor, you can add a few drops of rose essence to the batter.
  • Store any leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://howeats.com/shahi-tukda-cake-rose-petals-cinnamon-toast-crunch/