why make this recipe
Rasmalai Cake is a delightful fusion of traditional Indian sweets and a light, fluffy cake. It combines the rich flavors of rasmalai, which is made from paneer soaked in a creamy, sweet milk mixture, with a soft and airy cake. This eggless version is perfect for those who prefer not to use eggs and still enjoy a delicious dessert. The cake is not only visually appealing but also offers a burst of flavors, making it an excellent choice for celebrations, parties, or just a special treat at home.
how to make Rasmalai Cake
Ingredients:
- 2 tbsp water
- 12 oz can evaporated milk (or replace with whole milk)
- ½ cup whole milk
- ¼ tsp cardamom powder
- Pinch saffron
- 2 tbsp sugar
- 2 tbsp condensed milk (or replace with sugar)
- 1¼ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp cardamom powder
- ¼ cup sugar (since we have added ¼ cup sugar in rasmalai milk)
- ½ cup yogurt
- 1 cup rasmalai milk (recipe included)
- ½ cup oil (canola or vegetable oil)
- ½ cup rasmalai milk
- 1 cup heavy whipping cream
- ½ to 1 cup powdered sugar (depending on the sweetness you like; I use ¾ cup)
- ¼ cup rasmalai milk (recipe included)
- ½ tsp vanilla extract
- 6-7 almonds (sliced)
- 6-7 pistachios (sliced)
- Few strands saffron (optional)
- 1-2 tbsp rasmalai milk (recipe included)
- Dry rose petals (as needed)
Directions:
- To make rasmalai milk: In a bowl, mix evaporated milk, whole milk, sugar, cardamom powder, saffron, and condensed milk. Stir well until the sugar dissolves. Set aside.
- To make the rasmalai cake:
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and cardamom powder. In another bowl, whisk yogurt, oil, sugar, rasmalai milk, and water. Combine the wet and dry ingredients, mixing until smooth.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool completely.
- To make the frosting: In a bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
- To assemble the cake: Once the cake has cooled, cut it horizontally into two layers. Soak the first layer with rasmalai milk, spread a layer of frosting, and add some sliced almonds and pistachios. Place the second layer on top, soak with more rasmalai milk, and frost the top and sides of the cake. Garnish with remaining nuts, saffron, and dry rose petals.
how to serve Rasmalai Cake
Rasmalai Cake can be served sliced and chilled. It pairs beautifully with a cup of chai or coffee. For an added touch, serve it alongside some extra rasmalai milk for dipping.
how to store Rasmalai Cake
Store the Rasmalai Cake in an airtight container in the refrigerator. It is best consumed within 3-4 days. If the cake feels dry, you can soak it slightly with additional rasmalai milk before serving.
tips to make Rasmalai Cake
- Ensure all your ingredients are at room temperature for better mixing.
- Don’t overmix the cake batter; mix until just combined for a fluffier texture.
- Feel free to adjust the level of sweetness in the milk and frosting according to your taste.
variation
You can add cocoa powder to half of the batter to make a chocolate version of this Rasmalai Cake. This gives a delicious contrast to the traditional flavors.
FAQs
- Can I use regular milk instead of evaporated milk? Yes, you can replace evaporated milk with whole milk, but the creamy texture might differ slightly.
- Is it possible to make this cake gluten-free? Yes, you can use a gluten-free flour blend instead of all-purpose flour to make it gluten-free.
- Can I make this cake ahead of time? Yes, you can bake the cake a day in advance and frost it before serving. Just remember to store it properly in the fridge.
Rasmalai Cake
A delightful fusion of traditional Indian sweets and a fluffy cake, this eggless Rasmalai Cake combines rich flavors of rasmalai in a visually appealing dessert, perfect for celebrations.
Ingredients
Method
Prepare Rasmalai Milk
- In a bowl, mix evaporated milk, whole milk, sugar, cardamom powder, saffron, and condensed milk. Stir well until the sugar dissolves. Set aside.
Make the Cake
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and cardamom powder.
- In another bowl, whisk yogurt, oil, sugar, rasmalai milk, and water.
- Combine the wet and dry ingredients, mixing until smooth.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let it cool completely.
Make the Frosting
- In a bowl, whip heavy cream until soft peaks form.
- Gradually add powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
Assemble the Cake
- Once the cake has cooled, cut it horizontally into two layers.
- Soak the first layer with rasmalai milk, spread a layer of frosting, and add some sliced almonds and pistachios.
- Place the second layer on top, soak with more rasmalai milk, and frost the top and sides of the cake.
- Garnish with remaining nuts, saffron, and dry rose petals.
Nutrition
Notes
Store the Rasmalai Cake in an airtight container in the refrigerator for best freshness, consumed within 3-4 days. If the cake feels dry, you can soak it slightly with additional rasmalai milk before serving. Ensure ingredients are at room temperature for better mixing and don’t overmix the batter for fluffiness. Feel free to adjust sweetness as desired.