Ingredients
Scale
- 1 cup raw unsalted pistachios
- 1 vanilla box cake mix
- 2 eggs
- 1/2 cup unsalted butter (melted)
- 1 cup whole milk
- 1/2 tsp cardamom
- 12 ounces evaporated milk
- 7 ounces sweetened condensed milk
- 1 1/4 cup whole milk
- 1/2 tsp pistachio extract
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
- 3 tbsp powdered sugar
- Remaining pistachios
- 3 tbsp dried rose petals
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, combine the box cake mix, melted butter, eggs, whole milk, cardamom, food color, and pistachio extract. Mix on medium speed for about 2-3 minutes.
- Pour the batter into the prepared baking pan and bake for approximately 30 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely before preparing the milk mixture by whisking together evaporated milk, sweetened condensed milk, additional whole milk, blended pistachios, cardamom, pistachio extract, and food color.
- Poke holes in the cooled cake and pour the milk mixture over it. Let it soak for at least 30 minutes.
- Whip heavy cream with vanilla extract and powdered sugar until stiff peaks form. Spread over the soaked cake and garnish with chopped pistachios and dried rose petals.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg