By Tanisha Salwan
Image credits: Instagram/masterchefpankajbhadouria
Take a bowl and add 200 gm butter. Whip into a smooth consistency. Add 1 1/2 cups powdered sugar and whip till light and fluffy.
Then, add 4 eggs one by one to the batter. Whisk everything together. Add 200 gm khoya and mix well.
Add 2 cups all-purpose flour, 1 tsp baking powder, and 1 tsp cardamom powder and sift them into the batter. Add 150 lt milk. Mix well.
Add batter to the mould and sprinkle chopped pistachios and almonds over it.
Bake the cake for 45 mins in an oven at 180 degrees Celsius. When done, top it with rose petals and serve. Garnish with dry rose petals and serve.