Rasmalai Cake

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An Indian fusion dessert that combines the gooey textures of tres leches cake and our favorite Indian mithai rasmalai - this is a dessert you need to try at least once!

Prep Time10

Cook Time30

Total Time40

Course: Desserts

Cuisine: Indian

Diet: Vegetarian

Servings: pieces

Author: Richa

Ingredients

For the cake:

1 cup warm milk
8-10 saffron strands
2 tsp vinegar
1 tbsp rose water
1/2 cup cooking oil any neutral flavoured oil like canola, rice bran or sunflower
3/4 cup sugar
1 1/2 cup all purpose flour maida
1 tsp baking powder
1 tsp baking soda
1/2 tsp cardamom powder

For soaking the cake:

1/2 cup warm milk
5-6 saffron strands
1/4 cup condensed milk

Instructions

Preheat the oven to 180C. Prep a 8X8 inch square baking pan by brushing it with butter and dusting it with flour.
Pour warm milk into a bowl and add saffron stands. Let them soak for 1-2 minutes and then add vinegar. Let this sit for another minute.
8-10 saffron strands, 1/2 cup warm milk, 2 tsp vinegar
Add rose water, oil and sugar and whisk well.
1 tbsp rose water, 1/2 cup cooking oil, 3/4 cup sugar
Then add all purpose flour, baking powder, baking soda and cardamom powder. Mix until just combined. Pour this batter into the prepared cake tin and bake at 180C for 30 minutes. A skewer inserted into the centre should come out clean and that's when you know the cake is baked.
1 1/2 cup all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp cardamom powder
Take the cake out of the oven and poke holes in the warm cake.
Whisk together warm milk, saffron and condensed milk and pour this mix on the cake while it's still warm. The cake will instantly soak up the liquid and this makes the cake super moist.
1 cup warm milk, 5-6 saffron strands, 1/4 cup condensed milk
Refrigerate for at least two hours before adding your favourite topping - whipped cream or rabri. Serve cold.

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