Sift together flour, baking powder and soda. preheat oven @180C for 10 minutes.
Mix together sugar, butter, milk and rose essence
In the liquid add milk powder and mix again till smooth.
Add gulkand to the liquid mixture.
Now add dry and wet mix in 2-3 portions until well combined.
Pour in a greased and lined baking tin. I used a big loaf tin, 11*5 inch size.
Bake for 35 minutes @180C and for 10 minutes @160C.
Insert a toothpick in the centre and check if it comes out clean.
Cool the tin over a wire rack for 5 minutes.
Invert the cake over the wire rack and cool completely before slicing.
Slice and serve with tea.
