on Aug 16, 2024 If you’re looking for a fun, new dessert idea for rakhi, then this rasmalai cake is the one! Featuring the best of both worlds – the melt-in-your-mouth moistness of tres leches with the flavours of our favourite Indian mithai, rasmalai, it’s the ultimate Indian fusion dessert. I’ve never been a big fan of ‘fusion’, but with this one I’m a convert. Whoevers tried this cake instantly said ‘rasmalai’. And I’ll never share something with you that’s not worth it.
What you Need for Rasmalai Cake
This rasmalai cake uses no fancy ingredients, and if you bake once in a while, chances are that you already have most of the ingredients in your pantry. We replace butter with a neutral-flavored vegetable oil to make the sponge really, really moist. Most of the flavor of this cake comes from three main ingredients – rose water, cardamom powder, and saffron. Once the cake is baked, we poke tiny holes using a fork and pour a mix of milk and condensed milk over the cake for both flavour and that extra moist texture.
Richa’s Top Tips To Make The Best Rasmalai Cake
Make sure you use the best quality saffron, cardamom and rose water. These are the flavour pillars of this cake and with all of these, a little goes a long way. Avoid overmixing the batter. Over mixing can prevent the air bubbles from forming and can make the sponge dense instead of light and airy Use a neutral flavoured oil like sunflower, canola or rice bran. Avoid coconut oil for this recipe because it tends to solidify in the fridge and will make the cake dense once it’s cold. It is possible to make this vegan by using plant based ingredients. But honestly, I’m not sure what a plant based sub for condensed milk is. If you know, please leave us a comment below. You can store this rasmalai cake in the refrigerator in an airtight container for up to 4 day. I would recommend chilling this cake for about 3-4 hours in the fridge before serving. This helps the flavors to develop and improves the structural integrity of the cake.
Top this cake with whipped cream or my instant rabdi, pista and rose petals and I promise this will disappear within minutes of serving! If you make this rasmalai cake, be sure to leave a comment or drop a message on my Instagram to let me know what you think!
