200gramsor ½ Tin Condensed Milk/Evaporated Milk/Mithai Mate
100gramsof white Chocolate
2-3pods of cardomom
few strands of Saffron
2Drops of yellow color
Garnish
5tablespooncrushed Rose Chikki
Few Strands of Saffron
Instructions
Mix the Flour,baking soda and powder and set aside
Heat the milk and butter till the temperature is just above what you would be comfortable touching.
Let the butter melt.Add the Saffron strands,Cardamom & vanilla.
In a Bowl beat or whisk together the eggs/Yogurt and sugar till the mixture turns pale and sugar is well incorporated.
Add the hot milk mixture to the egg mixture slowly(trickle it in).Make sure the milk is not too hot or boiling as it would curdle the eggs.Mix well.
Add in the flour mixture next and combine well.
Pour the batter in a prepared tin.
Bake for 30 minutes at 180 degrees C or 465 F or till the skewer comes out clean.If the cake seems to be browning too much but is uncooked from inside cover it with aluminium foil and continue baking for another 5-10 minutes.
White Chocolate Ganache
Heat the condensed milk in a sauce pan along with cardamom and saffron on medium low heat.Keep stirring or the condensed milk will start burning.
Once you see bubbles forming switch the gas off and add chopped white chocolate.
Add 1-2 drops of yellow color to give it a glow.(Can be skipped).
Stir the hot mixture till the chocolate is fully incorporated.Let it cool and come to room temperature before pouring on the cake.
Garnish the cake with crushed chikki and saffron strands.