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Photo of Rasmalai cake by Chaiti Chowdhury at BetterButter
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Rasmalai cake

Oct-19-2017
Chaiti Chowdhury
60 minutes
Prep Time
0 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Rasmalai cake RECIPE

Rasmalai cake is a fusion dessert in which a spongy cake soaked with thick cardamom & saffron flavour rabri. Layered and filling with saffron cream , cottage cheese dumpling and covered with cream , pistachios and almond flakes.

Recipe Tags

  • Medium
  • Festive
  • Fusion
  • Baking
  • Dessert
  • Low Fat

Ingredients Serving: 8

  1. Milk 1 litre
  2. Lemon juice 2 tablespoon
  3. Sugar 2 cups
  4. Water 5 cups
  5. Milk ( for rabri )1 litre
  6. Condense milk 200 grams
  7. Green cardamom powder 1 teaspoon
  8. Saffron stands soaked in luke warm water
  9. Eggs 3
  10. Sugar powder 1 cup
  11. Vanilla essence 1 teaspoon
  12. Refined oil 1/2 cup
  13. Refined flour 1 cup
  14. Baking powder 1 teaspoon

Instructions

  1. 1. For making cake , Beat the eggs. Add the sugar and beat again. Now add vanilla essence and oil, mix properly.
  2. 2. Now gently fold in flour and baking powder mixture.
  3. 3. Pour it in a greased cake tin. Bake the cake 175 degree for 30 mins in convection.
  4. 4.From making Rosogollas, need to make fresh chhena use 1 lit milk. Boil the milk for some time. Then add 2 tabsp lemon juice.
  5. 5. Take a clean muslin cloth and tie the chhena in it. Squeeze it gently to remove excess water and hang it over the hook for 30-40 minutes.
  6. 6. Make a smooth paste of it with palm and make small size balls.
  7. 7. For making syrup , take 2 cups sugar and 5 cups water and let it boil for 15 mins on high flame. Rossogollas are ready. Keep aside to cool.
  8. 8. Boil milk and continue till a layer of cream is formed over the milk and it sticks to the sides of the vessel.
  9. 9. Repeat the process for at least 5 times or till milk reduce to one third.
  10. 10. Further add condense milk, cardamom powder and saffron milk.
  11. 11. Give a good mix and let it boil .
  12. 12. Keep it aside for cooling.
  13. 13. Squeeze syrup from Rossogollas and put them in rabri and refrigerate for 2-3 hours.
  14. 14. For icing process , cut the cake into 2 layers.
  15. 15. Whip the cream and add saffron colour.
  16. 16. Place one part of the cake on serving plate.
  17. 17. Soak this part of the cake sprinkle rabri with a spoon.
  18. 18. On the soaked spread some whipped cream , then spread some rossogollas.
  19. 19. Place on the other part of the cake on the top of the spread cream.
  20. 20. Soak this part of cake with rabri again.
  21. 21. Spread again whipped cream covering the entire cake from the top and sides.
  22. 22. Fill the remaining cream in a pupping bag and make rose design.
  23. 23. Decorate the cake with almonds and pistachio flakes.

Reviews (1)  

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Shruti Jolly
Oct-20-2017
Shruti Jolly   Oct-20-2017

Great fusion dish

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