Ingredients
Ingredients for Cake and 3 Milk Mixtures
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you! There are so many Indian Fusion versions of this cake, specifically speaking, Ras Malai Tres Leches. Despite this, I still wanted to make an Indian-inspired version of this cake, so I decided on Pistachio Tres Leches flavored with cardamom, of course! 🙂 With that said, the three-milk mixture and whipped cream are both from scratch, so you’ll definitely have that homemade element. This Pistachio Milk Cake is mindblowing and delicious, I promise you, and it’ll be a HUGE hit at your Diwali party. I had 10 people try this cake, including family, friends, and my son’s teachers, and trust me, everyone LOVED it. 2. Blend the pistachios in a mini food processor. The pistachios should be finely chopped. (Image 2) TIP: Do not over-blend the pistachios else you will end up with nut butter. 2. Add all the dry ingredients from the boxed cake. Mix until well incorporated, however do not over-mix. (Image 2) 3. Add green food color. I used a nontoxic brand of food color, hence I needed more. (Image 3) 4. Add 1/2 cup of ground pistachios. Fold into the batter. (Image 4) 6. Butter a 9×13″ baking dish or baking tray. Dust some flour on top to prevent the cake from sticking. (Image 6) 7. Pour the cake batter into the baking dish. Bake for 30 minutes in my case, however for timing, follow the instructions on your cake mix. (Image 7) 8. Cake is ready. Let it cool for about 30 minutes. (Image 8) 2. Use a whisk to mix well. If the color doesn’t turn green, it’s okay. There should be a subtle green color. The color will depend on how strong your food color is. Reserve 1 cup of the milk mixture for later. (Image 2) TIP: Reserve 1 cup of the milk mixture – cover and refrigerate. You’ll need a couple of spoonfuls of this milk sauce when serving the cake. It adds additional moisture and flavor. 3. Once the cake cools, use a fork to poke holes all over the cake about 1-inch apart. (Image 3) 4. Pour the remaining milk mixture over the cake distributing them evenly. You’ll notice bits of pistachios all over, this is okay. Cover the baking dish with plastic wrap and refrigerate for at least 6 hours or overnight. I left mine in the fridge overnight. (Image 4) 2. Then add 3 tablespoons of powdered sugar. Beat on medium or high speed as needed. (Image 2) 3. Keep blending until the whipped cream starts to form stiff peaks. (Image 3) TIP: Do not over-mix the heavy cream, or else you will end up with butter. We want stiff peaks to form. 4. Just like this. Do not overmix else you’ll end up with butter. (Image 4) 2. Add large dollops of whipped cream on top of the cake. (Image 2) 3. Spread evenly. (Image 3) 4. Top with the remaining blended pistachios and a few edible rose petals. Enjoy cold. (Image 4) ✓ Yellow Cake or White Cake Mix – For the best green color, a white cake would work better than a yellow cake. I used a yellow cake for this recipe, but I needed more food color. ✓ Best Results – Allow the cake to absorb the three milks overnight in the refrigerator, or for a minimum of 6 hours at the very least. ✓ Milk Mixture – Reserve 1 cup of the milk mixture – cover and refrigerate. You’ll need a couple of spoonfuls of this milk sauce when serving the cake. It adds additional moisture and flavor. ✓ Pistachios – Make sure you use raw unsalted pistachios. After dry roasting the pistachios, blend them in a food processor until you have ground pistachios. Don’t blend the pistachios to the point where they turn into nut butter. ✓ Whipped Cream – Do not overmix the whipped cream, or else you’ll end up with butter. Beat the heavy cream until stiff peaks form. ✓ Baking Dish – For this recipe, you will need a 9″ x 13″ baking dish. → English Tea – Serve with a light & floral cup of English Tea – it perfectly complements this cake.
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