Preheat oven to 325°F (163°C) Grease and line an 8-inch round or square pan with parchment paper.

Whisk yogurt and sugar until smooth and creamy. Add oil, milk, vanilla, and vinegar. Mix well.

Sift flour, baking powder, baking soda, salt into a bowl.Gradually fold the dry into the wet. Do not overmix—just combine until smooth.

Pour batter into the prepared pan. Tap the pan to release air bubbles.Bake for 28–32 minutes or until a toothpick comes out clean.Cool completely before poking holes and adding milk soak.

Add saffron strands and cardamom powder. Stir in condensed milk, evaporated milk & heavy cream.

Poke holes all over the cake with a fork or skewer. Make sure you poke holes all the way to the bottom.

Slowly pour the milk mixture over the cake, letting it absorb in stages. Chill for at least 4–5 hours or overnight.

Beat the chilled whipping cream with powdered sugar until soft-stiff peaks form.Spread over the soaked cake.

Cut or halve mini gulab jamuns and place on top. Garnish with chopped pistachios and rose petals.