Cardamom Cake soaked in Kesar milk, with a gorgeous rich, silky, smooth Shrikand mixed in with fluffy whipped cream on top. This is an Indian Fusion Kesar Pista Shrikand Cake. Indulge in the decadent flavors of Shrikand with this fusion cake this Diwali and share with your loved ones! Watch a quick reel on how to make it on my instagram page @foodstoriesbytwisha. I hope you enjoy the recipe as much as I did and tag me @foodstoriesbytwisha, can’t wait to see your recreations!
Make buttermilk by mixing milk and vinegar. Keep aside for 10 minutes.
Combine all dry ingredients.
Combine all wet ingredients- buttermilk, oil, yogurt and sugar in a bowl.
Slowly add the dry ingredients to the wet ingredients and make a smooth lump free batter.
Add elaichi extract and mix.
Transfer the batter to a 9 inch greased and dusted cake pan. Tap to remove bubbles.
Bake at 180 C (355 F) for 25-30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Let the cake cool for 10-15 minutes.
Gently fold shrikand and whipped cream together.
Prick the whole cake using a fork.
Using a spoon soak the cake in kesar milk.
Top with prepared shrikand frosting.
Lastly garnish with chopped pista. Refrigerate for 4-5 hours before serving.
