Pistachio Rasmalai Cake Recipe
A nutty, saffron-infused pistachio cake soaked in rich rasmalai milk, layered with cream, and topped with chopped pistachios and edible flowers.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- ½ cup sugar
- ½ cup yogurt
- ¼ cup vegetable oil
- ½ cup milk
- ¼ cup pistachio paste
- 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
For the Topping:
- ½ cup whipped cream
- ¼ cup chopped pistachios
- Few dried rose petals optional
Instructions
- Prepare the Batter: Whisk yogurt and sugar until fluffy. Add oil, pistachio paste, and vanilla extract. Sift in flour, baking powder, baking soda, and cardamom.
- Bake the Cake: Preheat oven to 350°F (175°C). Pour the batter into a greased cake tin and bake for 30–35 minutes. Let it cool.
- Make the Ras: Heat milk, add condensed milk, saffron, and cardamom. Simmer for 5 minutes and let it cool slightly.
- Soak the Cake: Poke holes in the cake and pour warm milk syrup over it. Let it sit for at least 30 minutes.
- Decorate Like a Pro: Spread whipped cream, sprinkle chopped pistachios, and garnish with dried rose petals.
- Serve & Enjoy: Slice, serve chilled, and devour every nutty, creamy bite.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 9g
Vitamin & Mineral Content (Per Serving)
- Calcium: 12%
- Iron: 9%
- Vitamin A: 10%
- Magnesium: 7%
- Potassium: 10%
Tips for Extra Flavor
- Toast pistachios for extra crunch.
- Let the cake sit overnight for deeper flavor.
- Use homemade rasmalai pieces as a topping.
- Swap sugar with jaggery for a richer taste.