The first step is you have to Preheat the oven to 180°C (350 degrees Fahrenheit).
Make a 7-inch cake pan by greasing and lining it.
Make little chunks out of the betel leaves.
Just have a little water to make a paste out of it.
Remove the extract by pouring it into a sieve.
Add this extract to the milk you've set aside to make the cake. Mix in the appropriate amount of food color.
In a bowl, beat butter and sugar together until smooth.
Mix in the eggs until well mixed.
Add cumin seeds and gulkand, and mix until combined.
Combine all the dry ingredients like flour and baking powder in a different container and taste for salt.
For the egg and milk mixture bowl, add the filtered milk and flour mixture one at a time.
First, add a small portion of milk. Then add the flour. Continue adding interlacing until everything is well combined.
Ensure that the batter is smooth and properly mixed.
Pour the baking pan with this mixture.
Garnish with sliced pistachios.
Bake for 40 minutes or until the cake is fully cooked.
After baking is complete, let the cake cool for a few minutes.
Then, using a wire rack, flip it over.
Once it's at room temperature, cut and serve.