Grease a baking pot with butter & keep aside
Preheat oven @180°C for 10 minutes
In a bowl melt butter,add sugar,curd, cardamom powder, saffron infused milk & mix well
Now add baking powder & baking Sode into butter & leave it for 5 minutes
Take a big bowl ,seive maida & mix liquid ingredients into dry ingredients.mix well if needed then add milk as per your need.
Transfer cake better in to cake pot & let it bake for 25 to 30 minutes @170°C.
Do a square test after baking & let it cool.
Now take chill heavy cream & whipped it with a blender for 5 minutes gradually adjust speed from low to high
Add 1.5 tsp cardamom powder & 2 tsp saffron infused milk & whipp untill you get soft peeks
Keep ready piping bags with 1M nozel with half of this cream
Now take cake & slice into 3 equal parts
Use turn table, put cake board & 1 tsp whip cream to stable cake
Take 1 slice of cake & brush it with rabadi & add a handful amount of whipping cream,evan the cream,add some Rasgulla chunks & reapeat the same procedure for 3 times
Cover whole cake with whipped cream & put in refrigerator for stable the cream
Now decorat ur cake whipp cream rossets & mini Rasgullas
Garnish with Rose petals & pistachio
Inside cake pic
Closeup pic
