Tres Leches with Rose & Pistachio recipe just in time to pretty up your #EidTable or Ramadan Iftar table! Trust me it’s so easy, tastes absolutely heavenly and an incredibly indulgent sophisticated, more’ish and rich looking dessert, looks so good and you just can’t say no to!

#RamadanSeries #ramadanrecipes #EidRecipes #Ramadan2021

Now…. Who’s gonna try this out? WIth Eid just around the corner, you’ll have to take my word for it and make this, your family will love you for it! 🌟 I think you’ll wanna SAVE this one!

To Make the Rose, cardomom sponge 👇

160 grams Self Raising flour

160 grams Granulated sugar

4 eggs separated

1/2 tsp Baking Powder

40mls milk

1/2 tsp cardomom powder

2 tbls Rose syrup

Separate egg yolks and whites.

Add half the sugar to the yolks and whisk till pale in colour. Add in the rose syrup.

Pour the milk and sift in the flour and baking powder. Add in the cardamom powder and gently fold in till combined.

Whisk the egg whites with the remaining sugar till stiff peaks. Fold the whites in the egg yolks mixture carefully.

Line a rectangle Pyrex dish (approx 11 “x 7 “ ) with baking paper and pour the mixture in.

Bake on 180 degrees for 25 mins or till cake is cooked through.

Rose Milk 👇

Full can Evaporated Milk

200 mls full fat milk

200 mls double cream (optional)

150grams condense milk add more or less depending on your sweetness.

1 tbls Rose syrup

Pinch of cardomom

Mix everything together. Poke holes all over the cake and slowly pour the milk mixture all over. Leave some milk mixture for serving. Refrigerate for a few hours or best overnight so the cake soaks up the milk.

Rose cream 👇

300mls Double cream

1 -2 tbls Rose syrup

Whisk till soft peaks and spread over cake. Decorate with chopped pistachios, rose petals and cardomom powder.