Rose day recipes112
Food Health Recipes

Rose Day Special: Try Out Mouth Watering Rose-Flavored Desserts

Check out some rose flavored deserts that you can easily make it at home for your loved partner top jumpstart your Valentine week.

1. Rose Coconut Laddu

Preparation Time: 3 minutes
Total Time: 3 minute

You Will Need:

a) 1/2 tsp cardamom powder
b) 1.5 tbsp rose water
c) 1/4 tin condensed milk
d) 1 cup dried coconut
e) Ghee for greasing your palms
f) Pinch of red food color
g) Shredded coconut for garnishing
h) Rose petals for garnishing

 

Steps:

a) Mix rose water, cardamom powder, condensed milk, and coconut.
b) Combine it and grease your hands with ghee.
c) Take a tiny portion out of the above blend and roll it between your palms to make round balls.
d) Spread some rose petals and coconut onto the tray and once all the mixture gets used, roll them up in this to coat the balls.
e) Serve it immediately.

2. Rose-flavored Cake with Whipped Cream frosting and Pistachio Filling (gluten-free)

You Will Need:

For rose lime cake

a) 1 tsp Rose Extract
b) 1 tsp Vanilla Extract
c) 1 cup Milk
d) 1 cup Vegetable Oil
e) ¼ cup fresh Lime Juice
f) 1 tbsp Baking Powder
g) ½ tsp Kosher Salt
h) 2 cups Granulated Sugar
i) 4 eggs
j) 2 and a ½ cups Gluten-Free Flour Blend
k) Pink food coloring (Optional)

For Pistachio Cream

a) ¾ cups Raw Pistachios
b) ¾ cups Heavy Whipping Cream
c) ½ cup Superfine Sugar
d) 1 tsp Vanilla Extract
e) 4 tbsp Unsalted Butter

For whipped cream frosting:

a) 1 and ½ tbsp sugar
b) 1 tsp vanilla
c) 1 and ½ cups heavy whipping cream
d) Pink food coloring

Rose day recipes113

Steps:

a) Preheat the oven to 35 degrees and prepare 6 inches cake pans by cutting a circle of parchment paper to line the base.
b) With a stiff pastry brush, brush a light coating of soft butter on the bottom of the pan
c) Insert the parchment circle and smoothen out the wrinkles or bubbles.
d) Brush a light coating of butter over the parchment and on the sides of the pan.
e) Now, put a little amount of gluten-free flour in the pan and swish it across to coat the sides and pan base.
f) Turn upside down and tap the pan to eliminate any extra flour.
g) Mix the sugar and eggs in a bowl of a mixer.
h) Beat them on medium heat for about 2 to 3 minutes till the blend get thick and creamy.
i) Mix the milk, lime juice, vanilla, rose extracts and oil in the separate bowl.
j) Now, take a second medium bowl and combine the baking powder, salt and flour and stir it thoroughly.
k) Run the mixer at a medium pace and if needed add food coloring to it.
k) Fill the prepared cake pans evenly and put in the preheated oven for about 25 to 30 minutes.
l) Do this until the top of cake give a bounce back when pressed lightly.
m) Eliminate it from the oven and put the pan on a cooling rack for 15 minutes.
n) After cooling it in the pan for about 15 minutes, run a knife inside the cake and gently invert the cake onto a cooling rack.
o) Eliminate the parchment paper and cool it down entirely.

For Pistachio Cream:

a) Blend pistachio nuts in a bowl of food processor till they are granulated and stick together.

b) Add sugar and butter.
c) Now, mix vanilla and heavy whipping cream in a chilled bowl of a free-standing mixer with whisk attachment.
d) Beat this till stiff peak gets formed and fold the pistachio-butter into the whipped cream till they are thoroughly mixed.

For Whipped Cream Frosting

a) Mix the heavy whipping cream, vanilla, and sugar in the chilled bowl of a standing mixer with the whisk attachment.
b) Beat on a low speed to mix them all.
c) Add a little amount of food coloring to create a pale pink color if needed.
d) Increase the speed to high or beat it until the stiff peaks get formed.

How To Assemble Cake?

a) Level all the four cake layers and place the bottom layer on the cardboard cake round or serving platter.

b) Now, divide the pistachio cream into the third.
c) Spread this slowly onto the top of base layer.
d) Add the second layer and so this with the second third of pistachio cream.
e) Add the third layer to the cake and repeat with the last third of pistachio cream.
f) Put the fourth cake layer atop.
g) Frost cake using whipped cream frosting and serve it instantly.
h) Refrigerate it for sometime before serving.

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