You can’t leave India without tasting rasmalai, one of the most famous Indian desserts. But instead of buying them at your local Indian restaurant, try this easy rasmalai cake recipe that you can make at home! It’s also gluten-free, which means that it can be enjoyed by people with dietary restrictions as well as those who don’t want to feel guilty about indulging in sweets.
We’re not sure if rasmalai cake has made its way to America yet, but we sure hope it does soon! Rasmalai cake is a delicious, fluffy dessert served in India and Pakistan at weddings and festivals, as well as with breakfast or simply as an afternoon snack.
What is Rasmalai cake?
Rasmalai is a popular dessert made with soft, melt-in-your-mouth paneer balls soaked in thickened sweetened milk flavored with cardamom, saffron, and almonds. Rasmalai cake is a fusion version of the popular dish.
Rasmalai cake is an eggless sponge cake with Ras as the main ingredient. It is a cake that has been soaked in rasmalai milk (ras or syrup), topped with rasmalai-flavored whipped cream, and garnished with nuts and rose petals.
It’s basically a creamy, milky syrup made from cottage cheese balls. The syrup is entirely composed of milk, sugar, cream, and saffron. The essence of the recipe is the exceptionally soft cottage cheese, which makes it a fantastic dessert for special occasions and should always be served chilled.
Ras is required for cake decoration and to give the cake a rasmalai flavor. This cake’s flavor is undeniably exquisite. There are many reasons to order a Rasmalai cake, but one of the most important is that it is delicious. The deep, rich, and creamy flavor can be savored repeatedly, with each bite increasing the desire.
Rasmalai Cake Recipe
Recipe: Rasmalai Cake Recipe
Category: Dessert
Cuisine: Indian
Author: Primetizar
Preparation Time: 15 Minutes
Cooking time: 60 Minutes
Servings: 5
Average rating: 4.9 of 5.0 from 647 reviews
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About: Rasmalai cake recipe guide. Learn how to make your rasmalai cake.
Rasmalai cake Ingredients
- 3 cups of all purpose flour
- 1 cup of Yogurt
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- Butter
- 1/2 tsp Cardamom powder
- Almond extract
- 1/2 tsp Kewra water
- 2 1/2 cups Whipping cream
- Icing sugar
- 1 box Rasmalai juice (Ras)
- 4 drops Organic yellow color
- Dried rose petals
- 2 Silver foil
Rasmalai cake Recipe
Baking the cake
- Your oven should be turned on and preheated for 10 to 12 minutes to 180 degrees C.
- Two 10 inch cake pans should be butter-greased and lined with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt after sieving. Set aside.
- Beat the butter and sugar until they are light, frothy, and creamy in a separate mixing dish.
- In the center of the butter and egg bowl, make a hole, then add the yogurt.
- Beat again until well combined.
- Add half of the flour mixture gradually and beat for one minute.
- Add the entire flour mixture.
- To ensure that the batter turns out nicely, add milk and beat it again (do not add water)
- Add almond extract and cardamom powder as flavorings.
- For a further 30 seconds, beat.
- The baking tins should receive this batter.
- Bake them for 25 to 35 minutes after placing them in the oven.
- If the toothpick inserted to check the cake after 20 minutes comes out clean, bake it for only 5 more minutes.
- After 12 minutes, remove the cake from the oven and allow it to cool fully on a rack.
Making the Frosting
- In a mixing basin, add whipping cream.
- Whip initially until soft peaks appear.
- Add a few drops of yellow food coloring, icing sugar, kewra water, and a little ras from the rasmalai (according to preference)
- Whip the cream until firm peaks form after adding the sugar.
- Don’t overbeat it or it will become butter.
- Cream should be chilled for ten minutes.
Assembling and Decorating the Cake
- After the cakes have completely cooled, use a knife or cake slicer to separate each one into two layers. 4 cake pieces
- Separate Rasmalai pieces and ras in 2 bowls
- Squeeze additional ras off pieces of rasmalai and break them into little pieces
- Put a tablespoon of whipped cream on a cake board and put a little
- Put the cake’s first layer on top of it.
- Spread crumbled rasmalai pieces over the cake layer after adding 1 1/2 tablespoons of ras (milk from rasmalai). Finally, top with whipped cream.
- Use a spatula or a cake decorating knife to smooth it out.
- Repeat the process with the second layer of cake.
- Once the second layer is covered and smooth, apply the third layer and continue the process again to place the 4th and final layer and repeat the process so as to place Ras on it
- Start spreading little whipped cream all over and smooth with spatula
- the cake in the refrigerator for 15 minutes to chill
- Take it out, cover the cake with extra whipped cream, and smooth the edges. Transfer rest of the cream into a piping bag equipped with any nozzle size
- Decorate the cake with cream rosettes (any other design is fine) (any other design is fine)
- Put a few pieces of rasmalai on top, then garnish the cake with chopped pistachios and rose petals.
Rasmalai cake Pictures
Recipe Video
Video Title: How to make Rasmalai cake
Learn how to make rasmalai cake. ABOUT. This is a video on how to prepare fantastic rasmalai cake.
Endnote
Rasmalai translates to mouthful of cream, and this dessert more than lives up to its name! This spongy cake is filled with condensed milk and other ingredients, then steamed until puffy. Enjoy rasmalai by itself or use it as the base of other desserts, like rasmalai paratha or rasmalai thali. You won’t be able to stop at just one of these sweet treats!
