Bring the khoya|mawa to room temperature.

In a blender, pulse it along with milk and butter without any lumps.

Sieve the flour with baking soda and baking powder.

Soak the saffron in warm milk ( 2 tbsp of milk) for 15 mins.

Mix the khoya, and milk mixture along with the sifted flour and blend it again in a blender along with sugar, pistachios, cardamom, and soaked saffron.

Grease the cake pan and transfer this cake mixture to the pan.

Preheat the oven to 160 degrees Celcius for 10 minutes.

Bake for 25-30 minutes at 160 degrees celsius.

Garnish with the sliced pistachios and almond slices.

Insert a toothpick and check out whether it is done or not.

Allow this to cool and after 10 mins carefully invert the pan and take out the cake.

I used a silicon bundt pan, so I didn’t grease it before pouring the batter.

You can bake this in a normal cake pan or even can bake it as cute muffins too.