Preheat the oven at 180°C for atleast 15 mins. Line the baking tray with butter paper.

In a bowl, add all purpose flour, powdered sugar, powdered pistachios, salt, baking powder and baking soda. Mix well. Set aside.

In another bowl, add all the wet ingredients – milk, curd, vanilla essence and oil. Whisk well.

Now add the wet mixture to the dry mixture and fold well so that there are no lumps. Pour the batter into the lined baking tray and baking at 170°C for 30-35 mins or until a tester comes out clean. Remove from oven and let it rest for 5-10 mins. Gently remove from baking tray and let the cake cool on wire rack for another mins.

Meanwhile, in a bowl add rose essence, powdered sugar and water. Make sure the mixture is thin and watery. Using a tsp, pour it all over the cake evenly. Top it with chopped pistachios.

Serve immediately. This stays well for a week in fridge in an airtight container.