Kheer Rooh Afza Jelly Fusion Cake Recipe

Cooking Directions

• STEP 1.Prepare the kheer by cooking rice, milk, sugar, and cardamom powder until the rice is soft and the mixture thickens.
• STEP 2.Let the kheer cool completely.
• STEP 3.Prepare the Rooh Afza jelly by dissolving the jelly powder in hot water and letting it set in the refrigerator.
• STEP 4.Prepare the sponge cake by mixing flour, sugar, baking powder, milk, oil, and kheer essence.
• STEP 5.Bake the cake in a preheated oven until a toothpick inserted in the center comes out clean.
• STEP 6.Let the cake cool and then cut it into layers.
• STEP 7.Place one layer of cake in a serving dish and spread a layer of whipped cream on top.
• STEP 8.Place a layer of Rooh Afza jelly on top of the cream.
• STEP 9.Repeat the layers until all the cake, cream, and jelly are used.
• STEP 10.Refrigerate the cake for a few hours to set.
• STEP 11.Garnish with chopped nuts and rose petals before serving.

Cooking Tips

• Make sure to let the kheer and jelly cool completely before using them in the cake.
• You can add a few drops of rose water to the whipped cream for an extra floral flavor.
• To make the cake more festive, you can decorate it with edible silver or gold leaf.

Storage and Serving

• The Kheer Rooh Afza Jelly Fusion Cake can be stored in the refrigerator for up to 3 days.
• Cover it with plastic wrap or store it in an airtight container to prevent it from drying out.
• Serve the cake chilled as a dessert for special occasions or celebrations.