Rasmalai Cake

Rasmalai cake is a fusion dessert that combines the flavors of the Indian sweet dish, rasmalai, with the texture and appearance of a cake. It typically features layers of sponge cake, rasmalai syrup, and rabri (sweet condensed milk), topped with a creamy frosting and often garnished with nuts and dried fruit. The unique combination of flavors and textures creates a rich, sweet, and indulgent dessert that is sure to be a hit with those who enjoy Indian sweets.

Rasmalai recipie

Ingredients:

1 cup of full-fat milk
2 tablespoons of lemon juice or vinegar
1/2 cup of sugar
1 teaspoon of cardamom powder
Two cups of water
Too spoons of Pistachios
2 tablespoons of sliced almonds
Saffron strands (optional)
For the Rabri (Milk Reduction):

2 cups of full-fat milk
1/4 cup of sugar
1/2 teaspoon of cardamom powder
Instructions:

Boil the milk in a heavy-bottomed pan until it is reduced to half its original volume.

Add the sugar and cardamom powder and continue to cook, stirring constantly, until the mixture thickens.

Put lemon juice or vinegar and stir until the mixture curdles.

Strain the curdled milk through a cheesecloth and squeeze out all the liquid.

Shape the strained curdled milk into small balls and set aside.

Boil the water with sugar in a separate pan and add the shaped curdled milk balls to it. Cook until the balls double in size.

For the Rabri, boil the milk in a heavy-bottomed pan until it is reduced to one-third its original volume.

Post the sugar and cardamom powder and continue to cook until the mixture thickens.

Soak the saffron strands in 2 tablespoons of warm milk (optional).

Serve the cooked balls in a bowl and pour the Rabri on top.

Garnish with sliced almonds and Pistachios. Enjoy!