Rasmalai may be a traditional Indian Sweet that’s made up of Cottage cheese/ Paneer. This sweet is presented with thick milk overflowed with saffron, cardamom, and sugar—topped with a lot of pistachio and almonds. You’ll use homemade Rasmalai.
Rasmalai Cake gets everybody acquainted. Regular Rasmalai cakes are made of vanilla layers, which are souped and filled with topping and frozen in saffron milk and chunks of ras malai. Here I’ve made the Rasmalai Cake rich in saffron, cardamom, and pistachio.
Let’s make a spongy Eggless Rasmalai Cake at home with easy ingredients with the essence of Kesar and Rose and lots of Love. Give a quick scan of a recipe.
Enjoy the cake as it is or forms it tastier, fills, and frost it with topping.
|Prep Time||15 Minutes|
|Cook Time||25 Minutes|
|Total Time||40 Minutes|
Let’s Jump To Recipe!
For Cake Base:
- 60 g All Purpose flour/ Maida
- 70 g Sugar
- 1/4 tsp Baking Soda
- 3/4 tsp Baking Powder
- Pinch Salt
- 120 ml Yogurt/ Curd
- 60 ml Oil
- 1/2 tsp Vanilla Extract
- 1/2 or more tsp Saffron
- 1 tsp Cardamom Powder
- 3 tbsp Milk
- 20 g Crushed pistachio about 20 pistachio
How To Make Cake Base:
- For 10 mins, preheat the oven to approx 200 c.
- Sieve meal, baking powder, bakery soda, and cardamom powder into a medium blending dish. Add salt, whisk the dry ingredients together well. Put aside.
- Beat the butter and the sugar at medium-high speed until light, creamy, and scraping between the mixers takes around 2-3 minutes in the bowl of your stand mixer. Or an electric hand mixer/beater can be used.
- Continue to beat at a medium to high pace; add the yogurt next.
- The vanilla extract is then added—thirty seconds to beat at a medium pace.
- Add dry and mix milk ingredients until no bumps and lumps.
- Bake for 25-35 min in a 6″ pan or until the golden tip.
- Cool the cake within the tin for 10 minutes on a rack; at that time, eliminate it from the tin and funky completely on the rack. Just slice the cake after it has completely refrained.
For Soaking Syrup:
- 1/4 tsp Saffron
- 3 tbsp Sugar
- 1/4 c Water
- 1 tbsp Rose Petals fresh or dried
- 1/2 tsp Cardamom Powder
Ingredients For Frosting:
- 2 c Whipped Cream
- 5 Pc Rasmalai
- 10 Pistachio
Steps To Make Frosting
- Put the heavy cream, the ice-cooked ‘ras’ of rasmalai milk, and 5-6 drops of the yellow food in the bowl of your stand mixer with the whisk attachment.
- Whip the cream to add sugar at low speed and rise to a medium speed and beat to form steep peaks. Do not overbeat, or will the butter become otherwise? Cool the cream before you are prepared to frost the cake.
- When the cake is completely refreshed, break it into 3 layers or (if you prefer) 2 layers with a long knife. Cut the cake into pieces and soak them with sugar syrup.
2.Fill each layer of Rasmalai and pistachio with whipped cream and chunks. Run the whipped cream out of the outer circumference into the middle in circular motions. Flatten the cream and smooth it with the Spatula offset.
- Put the remaining cake on top of it and roughly cover the cake with a crumb coating. Cool for 30 minutes. Remove.
- Frost the cream on the cake and, if desired, top up the cake with Rasmalai
- Put some pistachios, slipped almond slices, and petals of dried rose on both sides.
Instead of sugar syrup, you can try using Rasmalai milk for better soaking. You can even serve it with Rasmalai milk. So, why wait? Just start making your own Rasmalai cake and enjoy it with your loved ones.