Mix milk& vinegar,set a side until curdle.
In Another bowl mix oil & sugar unti sugar dissolve..add rose essence & mix.
Now add one portion of milk mixture & one portion of dry ingredients in oil mixture.all mix well.add cardamom powder & mix.
Pour in to tin & bake @180°©for 25-30 min on convection mode.
Cool down completely.cut the cake in 3 layers.
Apply little whipped cream on board.put first layer.soak with chasni.apply whipped cream.put gulabjamun small pieces on it sprinkle some pistachio.
Put second layer of cake & repeat same procedure.
Put 3rd layer of cake & apply whipped cream.on top & sides to make crumb coat.
Put it in a fridge for 10-15 min.again apply whipped cream & make final finishing.
Make rosset with 1M nozzle.put gulabjamun on it. sprinkled some pistachio on it.put in a fridge for 2-3 hours.cut & serve chilled.
Gulabjamun cake more tasty when it chilled.
