Hello, I’m Kate. Today, I will show you a way to make rasmalai cake recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rasmalai cake Recipe
Rasmalai cake is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Rasmalai cake is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have rasmalai cake using 33 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Rasmalai cake:
- Take 1/4 cup condensed milk
- Take 1.5 cup maida
- Make ready 1/2 cup butter
- Prepare 1 tsp baking powder
- Get 1/2 tsp baking soda
- Take 1 tsp rose essence
- Prepare 1 tsp vinegar
- Get 1/4 cup warm milk
- Prepare Pinch salt
- Make ready 1 cup milk
- Prepare For Rasmalai:-
- Make ready For Chenna :
- Prepare 1 tsp cornflour
- Take 2 tbsp lemon juice
- Take 1 litre full fat milk
- Take For Rabdi:
- Take 1 litre milk
- Make ready 1/4 cup sugar
- Take 2 tbsp condensed milk
- Make ready 2 tbsp chopped almonds
- Make ready 2 tbsp chopped pistachios
- Take 2 tbsp chopped cashews
- Get 1 tsp cardamom powder
- Take 1/4 cup sugar
- Prepare 2 tbsp milk
- Take few kesar
- Make ready as required Pista essence
- Get as required Rose petals
- Get For mosturising cake:
- Get 1/2 cup rabri
- Make ready 3-4 rasmalai piece
- Prepare For Icing:
- Take 3 tbsp pista crush
Steps to make Rasmalai cake:
- For Sponge Cake: - - Grease a round baking cake tin 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 add all purpose flour, baking powder, baking soda, salt and mix well.
- 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 40 minutes. Do check the cake after 30 minutes
- Once done check the cake with a toothpick. If it comes out clean the cake is perfectly baked.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 6-10mins untill soft and oilly.
- Add 1/2 tsp if cornflour mix well and again knead chena for 2 mins. 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 and pan is covered by any and cook it.Once done take out and keep aside.
- Prepare the Rabdi:- - - Heat milk in a pan and let it boil till half in volume.Add chopped nuts, sugar, elaichi powder, kesar condensed milk and cook till it thickens.
- For Icing: - - In a bowl take heavy cream along with some rabri, pstachio essence and beat till the cream is fluffy and form soft peaks.
- Assembling the cake: - - Cut sponge cake in two parts, apply rabri,soked all side. 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 rabri mixture and cover the - cake with the prepared icing. - Decorating few pieces of rasmalai on top, sprinkle chopped pistachios all over cake with some rose petal and kesar
So that’s going to wrap it up for this exceptional dish rasmalai cake recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
