Put two 6 inch round cake pans in the oven and preheat it to 180 degrees Celsius.

Add some cardamom powder and a few strands of saffron to a bowl of milk. Mix thoroughly, then set this away for a few minutes to infuse.

Yogurt should be added to a separate basin with baking soda sprinkled on top, then let to bubble up.

In a another dish, whisk the castor sugar and oil until they are pale and well blended.

Add vanilla and kewra extracts.

Now add the milk that has been infused with the yogurt mixture, sugar, and oil, and stir thoroughly.

Add baking powder and maida to the wet ingredients. Make sure there are no lumps by whisking.

Bake for 30-35 minutes at 180C, or until a skewer inserted in the center of the cake emerges clean.

Use a serrated knife to divide each cake in half after allowing the cakes to cool completely.

For the frosting, whip the cream until firm peaks form, then fold in a couple spoonfuls of the rasmalai liquid.

A few drops of yellow food colouring should be added.

Drizzle some of the rasmalai liquid over one layer of cake. Whipped cream should be piped in a thick layer.

Place the second layer of cake after adding some chopped pistachios. Repeat as necessary with additional layers.

Whipping cream should be added in dollops and distributed evenly over the top. Add a few ras malai pieces as a garnish.