Hi, I’m Clara. Today, we’re going to prepare rasmalai cake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Rasmalai Cake Recipe
Rasmalai Cake is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Rasmalai Cake is something which I’ve loved my whole life. They are fine and they look fantastic.
To be with this recipe, we have to prepare a few ingredients. You can have rasmalai cake using 37 ingredients and 31 steps. Here is how you can achieve it.
The ingredients needed to make Rasmalai Cake:
- Get For Sponge cake (eggless) :
- Prepare all purpose flour
- Take sweetened condensed milk
- Make ready butter
- Get baking powder
- Prepare baking soda
- Prepare vanilla extract
- Take vinegar
- Make ready warm milk or as required
- Get salt
- Take cow’s milk
- Make ready For Rasmalai - Chenna :
- Take cornflour
- Make ready lemon juice
- Make ready full fat milk
- Make ready For Rabdi:
- Get sugar
- Get sweetened condensed milk
- Make ready chopped almonds
- Make ready chopped pistachios
- Take chopped cashews
- Get cardamom powder
- Get milk
- Get Few kesar
- Prepare For mosturising cake:
- Make ready condensed milk
- Take heavy cream
- Make ready milk masala powder
- Take For Icing:
- Prepare cashew nuts
- Take milk masala powder
- Prepare For Milk masala powder:
- Get pistachios
- Get almonds
- Prepare sugar
- Prepare cardamom powder
- Take kesar strands crushed
Steps 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.
So that’s going to wrap this up with this special dish rasmalai cake recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
