Rasmalai Cake

This is an all time favorite flavor of my better half. Last year I made bread Rasmalai for him on his birthday and Rasmalai cake was the project for this year’s birthday. Considering the flavor which has sweetness on the extreme level it was difficult to find how it can be pulled off as a tea cake thereby minimising the sweetness. My research on this kept leading me to recipes that had icing as the Rasmalai flavor. I eventually decided to make a tea cake and then soak it in homemade Rasmalai syrup as per the sweetness level preferred by everyone at home. 

A delayed project since I couldn’t make it for hubby’s birthday but enjoyed by everyone as belated birthday cake!

Time – Baking – 35 minutes Preparation – 35 minutes

Ingredients for Cake

  1. All Purpose flour – 2 cups
  2. Powdered Sugar – 1 cup
  3. Curd – 1 cup
  4. Flavorless Oil – 3/4th Oil
  5. Milk – ½ cup
  6. Kewra essence – ½ tsp
  7. Cardamom powder – 1 tsp
  8. Yellow food color – 2 drops
  9. Baking powder – 2 tsp
  10. Baking soda – ½ tsp
  11. Saffron strands – 12 – 15
  12. Pistachios chopped – 2 tbsp

Method for Cake

  1. Heat the milk to lukewarm and add cardamom powder, saffron & yellow food color and set aside.
  2. Mix curd and baking soda with a light hand and set aside
  3. Sieve flour & baking powder in a bowl and set aside
  4. In a bowl beat sugar and oil till light and creamy and then add kewra essence
  5. Now to this add the curd mixture and the milk mixture
  6. Next fold in the flour and make sure there are no lumps
  7. Set the oven for preheat at 180 degrees for 10-12 mins
  8. Pour the batter in the cake tin and bake for 35 minutes

Rasmalai Syrup Ingredients

  1. Milk – 1 ½ cups
  2. Condensed Milk – ½ cup
  3. Cardamom powder – ½ tsp
  4. Saffron strands – 10
  5. Heavy cream – ¾th cup

Method for Syrup

  1. To lukewarm milk add cardamom, saffron followed by cream and condensed milk

Method for Soaking the Cake

  1. Cool the cake completely and prick it with a fork. This is to ensure that the syrup gets soaked all over
  2. Pour half of the syrup over cake and put it in fridge for an hour and repeat the process with the remaining milk
  3. Garnish with chopped pistachios and saffron before serving

Note

  1. I served it as tea cake, without soaking the cake in syrup for the mild sweet preferring people at home

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