Mango Rasmalai Cake Recipe
A luxurious mango-infused cake soaked in saffron-cardamom milk, layered with creamy goodness, and topped with fresh mango slices and nuts.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- ½ cup sugar
- ½ cup yogurt
- ¼ cup vegetable oil
- ½ cup mango puree
- ½ teaspoon cardamom powder
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 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
- ½ cup fresh mango slices
- 2 tablespoons chopped pistachios & almonds
- Few dried rose petals optional
Instructions
- Make the Cake Batter: Whisk yogurt and sugar until smooth. Add oil, vanilla, and mango puree. Sift in flour, baking powder, baking soda, and cardamom. Mix well.
- Bake the Cake: Preheat oven to 350°F (175°C). Pour the batter into a greased cake tin and bake for 30 minutes. Let it cool completely.
- Prepare the Ras: Heat milk, add condensed milk, saffron, and cardamom. Simmer for 5 minutes, then cool.
- Soak It Up: Poke holes in the cake and pour the warm milk mixture over it. Let it absorb for at least 30 minutes.
- Decorate Like a Pro: Spread whipped cream over the cake, top with fresh mango slices, and sprinkle chopped nuts.
- Serve & Enjoy: Slice, serve chilled, and enjoy every bite of this creamy, fruity perfection.
Notes
Nutritional Values (Per Serving)
- Calories: 340
- Total Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
Vitamin & Mineral Content (Per Serving)
- Vitamin A: 15%
- Vitamin C: 10%
- Calcium: 12%
- Magnesium: 7%
- Potassium: 10%
Tips for Extra Flavor
- Use Alphonso mangoes for the best taste.
- Let the cake chill overnight for intense flavor.
- Toast the nuts before adding for a crunchy bite.
- Serve with a scoop of mango ice cream for extra indulgence.