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Photo of Eggless Rasmalai cake by Poonam Kothari at BetterButter
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Eggless Rasmalai cake

Aug-10-2018
Poonam Kothari
20 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Eggless Rasmalai cake RECIPE

As named this cake is rasmalai flavoured , with rasmalai made at home , rasmalai is made of cow milk , and the milk for dipping the rasmalai is full fat milk , for garnishing I have used homedried rosepetals , pistachio and almond silvers so friends try this eggless rasmalai cake

Recipe Tags

  • Dessert
  • Healthy

Ingredients Serving: 4

  1. Ingredients for rasmalai
  2. Cow milk 2litres
  3. Sugar 1 cup for rasmalai
  4. Saffron strands for garnish
  5. Full fat milk 1litre
  6. Lemon juice 3tsp
  7. Sugar 1cup for milk
  8. 1Tsp cardmom powder
  9. 8-9Saffron strands
  10. 3Glass of water
  11. Extra water to wash paneer
  12. 1Muslin cloth
  13. Ingredients for cake
  14. 1&1/2Cup of all purpose flour
  15. 1Cup of sugar
  16. 1Tsp of baking powder
  17. 1/2 tsp of baking soda
  18. Pinch of salt
  19. 3/4 cup of milk
  20. 1/2 cup of of curd
  21. 1Tsp of rasmalai essence
  22. 1/2 Cup of oil
  23. For garnishing
  24. Dried rose petals
  25. Pistachio silvers
  26. Almond silvers

Instructions

  1. KEEP 2 LITRE OF COW MILK TO BOIL
  2. AS SOON AS IT STARTS BOILING ADD 3 TSP OF LEMON JUICE
  3. IT STARTS CURDLING
  4. KEEP A MUSLIN CLOTH ON SEIVER
  5. POUR CURDLED MILK ON CLOTH
  6. GATHER THE CLOTH AND MAKE A POTLI AND SQUEEZE ALL THE EXTRA WHEY
  7. NOW OPEN CLOTH AND ADD COLD WATER AND WASH PANEER PROPERLY
  8. SQUEEZE ALL THE EXTRA WATER
  9. REMOVE PANEER IN PLATE FROM CLOTH AND MASH WITH THE BACK OF YOUR PALM
  10. MASH SMOOTH TILL IT TURNS SOFT DOUGH LIKE
  11. TAKE SMALL PORTION AND MAKE CRACK FREE BALL AND PRESS LITTLE
  12. ADD 1 CUP SUGAR AND THREE GLASS OF WATER TO A DEEP AND BROAD PAN
  13. KEEP IT FOR BOILING
  14. AS SOON AS SUGAR AND WATER STARTS BOILING ADD ALL BALLS OF RASMALAI
  15. COVER AND KEEP ON FAST FLAME FOR 10 MINUTES AND AFTER THAT ON SLOW FOR 10 MINUTES AND SWITCH OF FLAME DO NOT OPEN IN MIDDLE OR AFTER , LET IT COOL DOWN COMPLETELY
  16. NOW ADD 1LITRE MILK TO A PAN
  17. ADD 1CUP SUGAR AND 1 TSP OF CARDMOM POWDER
  18. ADD 8-9 OF SAFFRON STRANDS SOAKED IN MILK
  19. GIVE A GOOD STIR AND AS SOON AS SUGAR MELTS SWITCH OFF FLAME
  20. NOW FOR CAKE ADD 1&1/2 CUP OF ALL PURPOSE FLOUR TO SEIVE
  21. 1 TSP OF BAKING POWDER AND 1/2 TSP OF BAKING SODA AND PINCH OF SALT AND SEIVE ALL THE THINGS TOGHETHER
  22. ADD 1 CUP OF POWDERED SUGAR TO SEIVER AND SEIVE IT
  23. DRY WHISK IT
  24. FOR WET INGREDIENTS ADD 1/2 CUP OF MILK , 1/3 CUP OF CURD AND 1 TSP OF RASMALAI ESSENCE
  25. WHISK IT
  26. ADD 1/2 CUP OF OIL TO WET INGREDIENTS
  27. BRUSH CAKE TIN WITH OIL
  28. SPRINKLE ALL PURPOSE FLOUR AND SHAKE THE TIN SO IT SPREADS EVENLY EVERYWERE
  29. PLACE A PARCHMENT PAPER AT THE BASE
  30. ADD WET INGREDIENTS TO DRY INGREDIENTS
  31. MIX BATTER WITH SPATULA
  32. PREHEAT OVEN FOR 10 MINUTES
  33. NOW ADD BATTER TO BAKING TIN
  34. TAP THE TIN ON YOUR WORKING COUNTER SO THE EXTRA AIR COMES OUT FROM BATTER
  35. PLACE THE TIN IN PREHEATED OVEN FOR BAKING ON 160 DEGREES FOR 35 -40 MINUTES
  36. SQUEEZ THE RASMALAI AND ADD TO THE BOILED MILK
  37. REMOVE THE CAKE AND INSERT TOOTHPICK IF IT COMES OUT CLEAN CAKE IS BAKED
  38. COOL CAKE FOR 3-4 HRS AND THEN REMOVE ON WIRE RACK
  39. DIVIDE THE CAKE INTO TWO FROM BETWEEN WITH THE HELP OF KNIFE
  40. ADD CHILLED 2CUPS OF DAIRY FREE CREAM TO A BOWL
  41. WHIP IT TILL THE SOFT PEAKS ARE FORMED
  42. SOFT PEAKS ARE FORMED
  43. ADD LITTLE CREAM ON CAKE BOARD
  44. KEEP ONE PART OF THE CAKE ON CREAM
  45. SPREAD FROSTING ON CAKE
  46. SPREAD EVENLY WITH KNIFE
  47. MAKE PIECES OF RASMALAI AND SPREAD ON FROSTING
  48. PLACE THE OTHER PIECE OF CAKE ON THESE PIECES
  49. AGAIN ADD FROSTING
  50. COVER WHOLE CAKE WITH GOOD AMOUNT OF FROSTING/CREAM
  51. MAKE IT EVEN FROM ALL THE SIDES
  52. ADD LEMON YELLOW COLOUR TO LITTLE CREAM AND WHIP FOR 1MINUTE
  53. PLACE A NOZZLE IN PIPPING BAG
  54. ADD CREAM
  55. CUT THE POINT OF PIPPING BAG WITH SCISSOR
  56. DECORATE FROM BASE AS PER YOUR CHOICE
  57. MAKE ROSE FLOWER ON THE TOP OF CAKE
  58. ADD GREEN COLOUR TO LITTLE CREAM
  59. ADD LEAF SHAPE NOZZLE TO PIPPING BAG
  60. ADD GREEN FROSTING FOR LEAF
  61. MAKE LEAVES RANDOMLY
  62. SPRINKLE SOME PISTACHIO SILVERS OVER IT
  63. ADD SOME ALMONDS SILVERS
  64. SPRINKLE SOME PISTACHIO AND DRIED ROSE PETALS ON.THE SIDE OF THE CAKES
  65. SQUEEZE RASMALAI AND CUT HALF FROM MIDDLE
  66. PLACE THE HALF PORTION STANDING IN BETWEEN TWO ROSES
  67. SPRINKLE SOME STRANDS OF SAFFRON OVER RASMALAI
  68. RASMALAI CAKE IS READY

Reviews (2)  

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Payal Singh
Aug-13-2018
Payal Singh   Aug-13-2018

Looks amazing!

Neelam Barot
Aug-10-2018
Neelam Barot   Aug-10-2018

It's mind blowing yummy cake poonam. I wish to taste yaar:heart_eyes::heart_eyes::clap::ok_hand::kissing_heart:

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