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What's inside
Everything that goes in, by weight
Per batch
- Maida
- 1 cup
- Cornflour
- 1 tbsp
- Curd
- ½ cup
- Sugar
- ½ cup
- Oil
- ¼ cup
- Milk
- ½ cup
- Baking powder
How we bake it
Curd and sugar are whisked smooth; oil and vanilla follow.
Sieved maida, cornflour, baking powder, and soda are folded in, then milk, to a lump-free batter.
Baked at 180°C for 30–35 minutes in a six-inch tin and cooled completely.
Holes are poked right through the crumb.
The rose milk soak is poured over and the cake rests in the fridge for 2–3 hours.
Finished with whipped cream and dried rose petals.
Once it reaches you
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf life
- Best within 5 days of packing.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
- From this kitchen
Bowls and trays are sanitised between batches. Finished bakes are handled with gloves and packed the same day they leave the oven. Serve chilled.
Before you order
Is the leches eggless?
Yes. Baked without egg, start to finish.
How long does it keep?
Best within 5 days of packing. Keep it airtight and away from direct sun and heat — there is nothing in it holding the date open for you.
When is it baked?
After you order, not before. Allow about 2 days for it to be baked and packed, then dispatch on top of that.
What are the allergens?
Contains wheat, milk. Everything here comes out of one kitchen, so traces of nuts, wheat, and dairy are possible in any bake.
From the same hand
