Rasmalai Cake Recipe Kit Recipe

Indian cuisine · 2200 calories

Rasmalai Cake Recipe Kit recipe

About this recipe

Experience the rich and creamy flavors of our Rasmalai Cake Recipe Kit, a delightful blend of traditional Indian dessert and classic cake. This kit features carefully selected ingredients like butter, milk, sugar, and aromatic spices such as cardamom and saffron to deliver an authentic taste. With simple step-by-step instructions, you can bake a soft, spongy cake infused with the essence of rasmalai syrup and topped with a luscious whipped cream layer. Perfect for festive occasions or as a special treat, this recipe transforms the beloved flavors of rasmalai into a unique and indulgent dessert. Bring the magic of this fusion recipe to your kitchen and enjoy a homemade creation that’s sure to impress family and friends. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 6 pcs White Eggs
  • 28 ml Vanilla Essence
  • 100 g Pasteurised Butter
  • - Toned Milk
  • 200 g Table Salt
  • 500 g Wheat Flour / Maida
  • 100 g Baking Powder
  • 500 g Sugar
  • Loose Cardamom
  • Pcs Saffron
  • 35g Delight Nuts Pistachios Roasted Salted 35g

Instructions

  1. 1. Preheat your oven to 350°F (175°C) and grease two round cake pans with Amul pasteurised butter.
  2. 2. In a mixing bowl, cream together 200g of softened Amul pasteurised butter with 200g of Madhur sugar until light and fluffy.
  3. 3. Add 6 Yojana poultry white power eggs one at a time, beating well after each addition. Mix in 1 teaspoon of Harveys vanilla flavouring essence.
  4. 4. In a separate bowl, sift together 300g of Fortune maida, 1 teaspoon of Weikfield baking powder, and a pinch of Keya table salt.
  5. 5. Gradually add the dry ingredients to the wet mixture, alternating with 200ml of Amul homogenised toned milk. Mix until just combined.
  6. 6. Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
  7. 7. To prepare the rasmalai syrup, heat 400ml of Amul homogenised toned milk in a saucepan. Add Keya cardamom powder, a few strands of Good Life saffron, and Madhur sugar to taste. Simmer until the milk is slightly thickened and fragrant.
  8. 8. Once the cakes are cool, poke small holes in them with a fork and pour the rasmalai syrup over the cakes, allowing them to soak up the flavors.
  9. 9. For decoration, whip 200ml of heavy cream with 2 tablespoons of Madhur sugar until stiff peaks form. Spread a layer of whipped cream between the two cake layers and on top.
  10. 10. Garnish with dry rose petals and a few strands of saffron. Chill the cake in the refrigerator for at least an hour before serving to allow the flavors to meld.