Classic Rasmalai Cake Recipe
A luscious cake soaked in aromatic saffron milk, layered with creamy richness, and topped with crushed nuts for the perfect festive delight.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- ½ cup sugar
- ½ cup yogurt
- ¼ cup vegetable oil
- ½ cup milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cardamom powder
- 1 teaspoon vanilla extract
- Pinch of saffron strands
For the Ras (Milk Syrup):
- 1½ cups full-fat milk
- ¼ cup condensed milk
- ½ teaspoon cardamom powder
- 1 teaspoon rose water
- Few saffron strands
- ¼ cup chopped pistachios & almonds
For the Topping:
- ½ cup whipped cream
- 2 tablespoons chopped pistachios & almonds
- Few dried rose petals optional
Instructions
- Prepare the Cake Batter: Whisk yogurt and sugar until smooth. Add oil, vanilla, and mix well. Sift in flour, baking powder, baking soda, and cardamom. Combine with milk until lump-free.
- Bake It Right: Preheat oven to 350°F (175°C). Pour batter into a greased cake tin and bake for 30–35 minutes. Cool completely.
- Make the Ras: Heat milk in a saucepan, add condensed milk, saffron, and cardamom. Let it simmer for 5 minutes, then cool.
- Soak the Cake: Poke holes in the cooled cake and pour the warm ras over it. Let it absorb for at least 30 minutes.
- Decorate Like a Pro: Spread whipped cream over the soaked cake, sprinkle chopped nuts, and garnish with rose petals.
- Serve & Enjoy: Slice, serve chilled, and savor the rich, creamy, nutty goodness.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
Vitamin & Mineral Content (Per Serving)
- Calcium: 12%
- Iron: 8%
- Vitamin A: 10%
- Magnesium: 6%
- Potassium: 9%
Tips for Extra Flavor
- Toast the nuts for extra crunch.
- Let the cake chill overnight for better absorption.
- Swap sugar with jaggery for a deeper, caramelized flavor.
- Serve with a scoop of saffron ice cream for a next-level experience.