First of all beat cream and powder suger together.
Mixed chestnut flour and rajgira flour in other vessel.
Add baking powder,baking soda and milk powder in the flour.
Now add curd in the mixture of cream and powder suger.
Add the sieved flour in to the mixture of cream and powder suger in two to three times.
Also add milk and elaichi powder.
Mix it well and beat it for 10 minutes.
Now put butter paper in the greased cake tin.
And pour the better in it.
Now put it in the oven for 35 to 40 minute at 180 degree.
This is how it will look after baking.
Now let it cool down..
Add milk powder, powder suger ,milk and cream in pan.
And mix them .
There should not be any crumble in it.
Now heat it on medium flame.
Now add elaichi powder and kesar also.
When it gets thick then put off the flame and take it off the gas stove.
And continuesly stir it.
When it that's cool then sieve with us siever.
Now the velvet soft rabdi is ready.
Now put it in the refrigerator for cooling.
Now take the cake and slice it in between like sandwich.
Pour sweet milk over it.
Apply small amount of rabdi over it and add 8-9 rasgulla on it in small pieces.
And again apply rabdi on it.
And put another piece of cake on it.
Apply rabdi all over the cake.
And give finishing with the cake palate.
Now apply pista cutting on the lower boundary.
And upper boundary.
Now take a piping bag with 3d star nozzle and fill it with rabdi.
Now make flowers on the boundary of the cake.
And put rasgullas on each flowers.
And apply silver foil (very)on rasgullas
Garnish the cake with rose pattles.
Pista cuttings in center and kesar strained.
The Rasmalai cake is ready.