Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, rasmalai cake. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Rasmalai Cake is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Rasmalai Cake is something which I have loved my whole life. They’re nice and they look wonderful.
Video tutorial on how make a delicious Eggless Rasmalai Cake. This festive rasmalai cake is a delicious fusion cake combining the best of both worlds making it an ultimate dessert to treat your sweet tooth! The cake, is a sponge cake, sliced in half and brushed with a milk syrup and frosted with a Rasmalai is an Indian dessert, and here I've adapted Melissa Clark's recipe for Rasmalai Cake to.
To begin with this recipe, we must first prepare a few components. You can have rasmalai cake using 37 ingredients and 31 steps. Here is how you can achieve that.
The ingredients needed to make Rasmalai Cake:
- Prepare For Sponge cake (eggless) :
- Get 1.5 cup all purpose flour
- Prepare 200 grams sweetened condensed milk
- Make ready 100 grams butter
- Get 1 tsp baking powder
- Make ready 1/2 tsp baking soda
- Get 1 tsp vanilla extract
- Get 1 tsp vinegar
- Get 1/4 cup warm milk or as required
- Prepare Pinch salt
- Prepare 1 litre cow's milk
- Make ready For Rasmalai - Chenna :
- Make ready 1 tsp cornflour
- Make ready 2 tbsp lemon juice
- Prepare 3 cup full fat milk
- Get For Rabdi:
- Prepare 1/4 cup sugar
- Make ready 2 tbsp sweetened condensed milk
- Get 2 tbsp chopped almonds
- Take 2 tbsp chopped pistachios
- Get 2 tbsp chopped cashews
- Get 1 tsp cardamom powder
- Make ready 2 tbsp milk
- Take strands Few kesar
- Get For mosturising cake:
- Take 2 tbsp condensed milk
- Take 2 cups heavy cream
- Make ready 1 tbsp milk masala powder
- Make ready For Icing:
- Prepare 3 tbsp cashew nuts
- Make ready 7 tbsp milk masala powder
- Take For Milk masala powder:
- Prepare 3 tbsp pistachios
- Make ready 3 tbsp almonds
- Take 2 tbsp sugar
- Get 1 tsp cardamom powder
- Take as needed kesar strands crushed
It takes two days to make. Rasmalai cake has been in my wish list for long. This is such a great fusion dessert, combining both the Indian flavours and the cake. Rasmalai balls: To make rasmalai balls the milk is first boiled and and then curdled by adding lemon juice or vinegar.
Instructions to make Rasmalai Cake:
- For Sponge Cake: Grease a round baking cake tin of 9×9 inches diameter with oil and preheat the oven at 200 degrees celcius.
- In a bowl take butter which should be at room temperature.
- Add sweetened condensed milk to it and beat till it's light and fluffy.
- Next seive all purpose flour, baking powder, baking soda, salt and mix everything well.
- Next add vinegar, vanilla extract, milk and beat again to form a smooth lump free batter.
- Pour the cake batter in greased tin and tap the sides of the cake tin.
- Bake the cake in a preheated oven for 35 minutes. Do check the cake after 30 minutes as the temperature vary from oven to oven.
- Once done check the cake with a toothpick. If it comes out clean the cake is perfectly baked.
- Allow the cake to cool down completely and keep aside.
- For Rasmalai: Heat milk in a pan and bring it to boil, add lemon juice stir well and milk will curdle and become chena.
- Strain the chena on a strainer lined with a cloth on it.
- Lift the cloth from all sides and squeeze out the excess water and let the chena cool down.
- Wash the chena with some cold water and again squeeze out the excess water.
- Take out the chena on a plate, knead it for 4-5 mins untill soft.
- Add 1/2 tsp if cornflour mix well and again knead chena for 2 mins. Dough is ready.
- Heat water in a pan add sugar and make sugar syrup of it.
- Make small size balls of chena and cook in sugar syrup for 10-12 mins on high flame.
- Once done take out and keep aside.
- Now prepare the rabdi heat milk in a pan and let it boil till it's half in volume.
- Add chopped nuts, sugar, elaichi powder, kesar strands, condensed milk and cook till it thickens.
- Once done switch off the flame and let it cool down.
- Once both rabdi and chena is cooled down, gently squeeze out the sugar syrup from chena and transfer in the prepared rabdi. The rasmalai is ready.
- In a grinder take all the ingredients of milk masala and grind into coarse powder.
- In a small bowl take condensed milk, milk, masala powder mix it well and keep aside. (This will be used for spreading on the cake at the time of layering)
- For Icing: In a bowl take heavy cream along with milk masala powder and beat till the cream is fluffy and form soft peaks.
- Assembling the cake: Cut sponge cake in two parts, apply condensed milk mixture with a help of brush.
- Spread a layer of rasmalai on the cake.
- Next evenly spread a layer on icing on the rasmalai.
- Keep another layer of cake, apply the condensed milk mixture and cover the whole cake with the prepared icing.
- Keep few pieces of rasmalai on top, sprinkle chopped pistachios all over the cake with some kesar strands and rose petals.
- Cut in slices and enjoy delicious Rasmalai Cake.
The thickened milk or the ras: The rasmalai balls are finally dipped in thickened. Ras malai - Ras literally translates to "juice" and malai to "cream". Making rasmalai at home is similar to making rasgulla. Both of these are easy but quite tricky to make them perfectly soft and juicy. This Rasmalai Tres Leches Cake celebrates the flavours and textures of traditional Rasmalai while giving it a modern twist, one that is. rasmalai recipe: firstly, generously pour the chilled rabri / rabdi over the squeezed paneer balls. finally, rasmalai is ready to be served. notes: firstly, make sure to have enough room for paneer balls.
So that’s going to wrap this up for this exceptional food rasmalai cake recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
