Rosewater Rasmalai Cake Recipe
A fragrant, soft rasmalai cake infused with rosewater, soaked in saffron milk, and topped with whipped cream and dried petals.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- ½ cup sugar
- ½ cup yogurt
- ¼ cup vegetable oil
- ½ cup milk
- 1 teaspoon rosewater
- 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 rosewater
- Few saffron strands
- ¼ cup chopped pistachios & almonds
For the Topping:
- ½ cup whipped cream
- ¼ cup dried rose petals
- ¼ cup sliced pistachios
Instructions
- Prepare the Batter: Beat yogurt and sugar until smooth. Mix in oil, rosewater, and milk. Sift in flour, baking powder, baking soda, and cardamom.
- Bake the Cake: Preheat oven to 350°F (175°C). Pour batter into a greased 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, then stir in rosewater. Let it cool.
- Soak the Cake: Poke holes in the cake and slowly pour warm milk syrup over it. Let it absorb for at least 30 minutes.
- Decorate Like a Pro: Spread whipped cream, sprinkle dried rose petals, and finish with pistachios for a crunchy contrast.
- Serve & Enjoy: Slice, serve chilled, and enjoy a taste of floral heaven.
Notes
Nutritional Values (Per Serving)
- Calories: 360
- Total Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 9g
Vitamin & Mineral Content (Per Serving)
- Calcium: 11%
- Iron: 8%
- Vitamin A: 7%
- Magnesium: 6%
- Potassium: 9%
Tips for Extra Flavor
- Use fresh rosewater for the best fragrance.
- Chill overnight for a richer taste.
- Toast nuts before adding for extra crunch.
- Serve with saffron-infused whipped cream for ultimate indulgence.