Soak sooji in regular temperature milk (use a small portion from the quantity mentioned in the recipe) for 15 minutes at least.

Add flour, baking powder, soda, salt, powdered cane sugar and milk powder in a wide bowl (pic 1).

I powdered raw cane sugar, cardamom pods (warm up the whole pods, remove skin & cool before powdering) and milk powder in a food processor.

In the sooji soaked bowl add oil, thick curd, few tbsps of milk, mix well and add it to the flour mixture (Pic 2).

Always reserve the liquid/milk for adjusting the batter at the end.

Blend this mixture to smooth consistency like shown in Pic 3.

You can use hand whisk to make this batter and use stove top to bake this cake, do check that way of making HERE.

Grease the baking pan with butter or oil and flour or just parchment paper as shown in the video.

Pour the prepared batter (Pic 4), even and tap it (Pic 5).

Bake in preheated oven at 350 F / 180 C for 22-25 minutes.

For me all the three 8 inch cake layers took exactly 22 minutes to bake (pic 6 & Look at that gorgeous crust in 1 below).

Check the doneness of cake by inserting tooth pick at few places and in the middle (Pic 2).

Also in Picture 3, check the bottom part of the cake.

The texture of perfect Eggless Milk Powder cake is proved from Pic 4 :-).

In a chilled bowl add 1.5 cups heavy cream/whipping cream.

Whip the cream till soak peaks, can check the Whipping Cream stages in this Video.

The soft peak is the stage where cream gets thicken and forms shapes but it won't hold it.

Now in another bowl , whip the Mascarpone cheese (Pic 2) for a minute or less , just to blend.

Pour the soft peak whipped cream into Mascarpone cheese (Pic 3).

Add flavors , powdered raw cane sugar or icing sugar and continue beating till it reaches stiff peak as shown in Pic 4.

It reaches that stage very quick because of Mascarpone cheese, so keep an eye after mixing them.

Can check the Video tutorial for clear stiff Mascarpone Whipped Cream Frosting consistency, once done refrigerate till use.

Take 1/4 of prepared cream and dilute with 1/4 cup heavy cream/whipping cream in a separate bowl video at 11:01minutes, whip till medium peaks to make soft filling, also refrigerate this filling till use.

Boil regular milk and evaporate in low flame till it reduce to 1.25 cups, approximately it takes 15 minutes after its first foam or use store bought milk.

When it is hot add gulkand/rose flavor/rose petal spread to it.

Also add milk powder or condensed milk of your choice.

Finally add heavy cream and soak the cake when its cold, warm or less temperature than warm but don't pour too hot mixture over thawed cake.

My cake layers were porous so I didn't poke it, do it if necessary.

Can make the rose milk ahead and chill in refrigerator till use.

Can strain the rose petals in rose flavored milk but I added as it is over the sponge.

Also do add optional sugar to this milk mixture in case if you use unsweetened condensed milk or other milk combos.

Can trim (Pic 1) or add the cake layers as it is, if you like to know the demo for full cake without trimming do check this video.

Since I made two different recipe for this 3 cake layers, I need to adjust the height of each layers by trimming the top (Pic 1).

Add a pinch of prepared cream in the middle of cake board (to have grip for the cake) and place first layer of cake with bottom part touching the cake board.

Pour prepared rose flavored milk gently all over the sponge (Pic 2).

Add dollop of this filling over first layer of cake and even it, leave the edges like shown in Pic 3.

For next layer do soak both the side of layer with rose milk like shown in the video.

Add Mascarpone Cream filling (Pic 4) and spread evenly.

For the third layer also do soak both sides with rose milk.

I scraped the rose petals and brown crust on top of the cake like shown in Pic 5 for neat finish over cake.

Now decorate the cake with prepared Mascarpone Whipped Cream Frosting (Pic 6).

Add dollop of cream on top of the cake (Pic 6 above) and spread it using frosting spatula on all over the sides of the cake (Pic 1).

Can add second coat and even the frosting on all over the cake.

Now make neat finish on top of the cake (Pic 2).

Also neat the edges of the cake (Pic 3).

The cake is ready in Pic 4 to decorate to your creativity.

I added some mithais and if you like to pipe you can do it.