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Photo of Rasmalai cupcakes by Shyama Amit at BetterButter

Rasmalai cupcakes

Shyama Amit
90 minutes
Prep Time
20 minutes
Cook Time
4 People
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ABOUT Rasmalai cupcakes RECIPE

Rasmalai and cake, is awesome combination of fusion taste, here i made rasmalai cupcakes, let us start

Recipe Tags

  • Veg
  • Medium
  • Fusion
  • Dessert

Ingredients Serving: 4

  1. For cupcake batter
  2. 1 /2 cup maida
  3. 1/4 cup milk powder
  4. 1/4 cup powderd sugar
  5. 1/2 cup Milk
  6. 2 tbsp flavour less oil or butter
  7. 4-5 drop saffron assence
  8. For rasmalai
  9. 1 litre milk for rabri
  10. 1 litre milk for chenna
  11. 1 cup sugar for chashni + 1/4 cup for rabri
  12. 3 cups of water for chashni
  13. Curd 2 tbsp
  14. 10-12 saffron strands
  15. 1 tsp Elaichi Powder
  16. 1 pinch nutmeg powder
  17. 1/2 cup whipping cream
  18. Saffron Pistachios fir garnishing


  1. First start boiling 1 litre milk, when it comes to boil, simmer the flame
  2. Cook with stirring with a intervel to avoid it yo burn
  3. Stick the malai on its sides , formed during boil
  4. Boil till it remains half of its quantity , add sugar, saffron, elaichi and nutmeg into it when its done, scrap the malai from the sides,
  5. Add pistachios , Cool on room temperature and then after chill in the fridge
  6. Boil another 1 litre milk to boil when it comes to a boil add curd , when it start curdling switch of the gas and keep it aside for few minutes
  7. Mean time for cup cakes sieve the dry ingredients together and keep aside
  8. Mix the all wet ingredients
  9. Add dry ingredients mixture into wet ingredients and mix it well,
  10. Add saffron, elaichi, and nutmeg powder and fill the cup cake liner half and bake at 180 degree for 20-25 minutes
  11. While our cupkaes are going to be baked strain the chenna from the curdled milk in a muslin cloth
  12. Press with hand and tie it on a tap for few minutes
  13. Collect the chenna in a plate and rub it with your palms to make a smooth dough
  14. Make small balls from it, flatten it and boil for 6-7 minutes in 1 cup of sugar dissolved in 3 cups of water
  15. Then take the rasmali out and transfer these into chilled rabri our rasmalai is ready
  16. Now Check the cupcakes with toothpicks after 20 minutes and if comes out clean , its done
  17. Cool it on wirerack, till that whip the cream till soft peaks, add saffron, elaichi and 2 tbsp of prepared rabri and whipped again for 5-7 minutes till stiff peaks
  18. When cupcakes cool copmletely prick these with toothpics like this
  19. Soak the cupcakes with rabri to infuse the rasmalai flavour in it
  20. In piping bag set nozzle of your choice, fill with flavoured whipped cream, and make designs of your choice
  21. Take out the rasmalai from rabri, press with hands , cut into half and put one half on one cup cake , garnish with saffron strands and pistachios
  22. Ready all the cupcakes in same manner
  23. Enjoy fusion cuocake in any party

Reviews (1)  

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Maithili Iyer
Maithili Iyer   Nov-27-2018

Would love to try this.

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