A Rasmalai flavored milk cake, that would tantalize your tastebuds… Perfect for special occasions and parties…
I have been struggling a lot these days. My health has been a little topsy turvy with bouts of vertigo plus tummy upsets taking a toll. Mentally, I am feeling frustrated that these physical difficulties had to arise during these last ten days of Ramadan. But it just goes to say how helpless we are in every given situation. May Allah help us navigate through our difficulties and give us the best He has intended for us during these nights… Aameen Ya Rubb…
We are expected to have thirty days of Ramadan InShaAllah, and a really long holiday ahead, from a minimum of five days to a maximum of 9 days. As usual, we have absolutely no plans whatsoever. It would have been a great chance to visit my best friend in Oman, had it not been for the case of an expiring passport plus nearly expiring visas. 😕 I am feeling a little low, since it has been over five years, but then Allah is the best of planners and we have to go as per His plan. Anyway, HD also has his hands full with tasks, so I doubt if we would have even made it in case if we would have planned in advance. As usual, I am just going to wait out the days and see how it goes. It can be a good opportunity to finish off the missed fasts and start the 6 days of voluntary fasting in Shawwal as well… 🙂
Coming to today’s recipe… I had done a poll on my Instagram page, as to which dessert my readers would love to be featured as the Eid dessert for this year. It was a very close call between this Rasmalai cake and the easy Shahi Tukda, which will definitely be in my drafts till it gets a chance to appear on the blog sooner than later, InShaAllah… Hehe… I already have a few milk cake recipes on the blog, which are among some of the well viewed posts on the blog:
Lotus Milk Cake – a post that is doing amazingly well now…
Red Velvet Milk Cake – I can still remember sitting and typing this post on my sister’s dining table… SubhanAllah, how fast time flies…
and not to forget, the regular Tres Leches, which is in a league on itself…
Just adding one more to that list for the time being, while I hunt down for some more new varieties… For the time being, I am waiting for some good mangoes to come, so that I can try that one out… Hehe…
While I was posting the Red Velvet milk cake, my sister insisted that I make something special for her for her anniversary. Oh yes, if you are wondering, when did I bake this cake, I did it when I was with her. I just kept hoping I could post it, but it just wasn’t meant to happen. 😀 But finally Alhamdulillah, it is appearing on the blog. Hehe… If you are wondering if there are any more pending recipes that I clicked there, then fret not, this is the last one. But I really loved baking in her kitchen and clicking there, especially because of that beautiful lighting from her long windows. I mean I didn’t even have to work hard to make the pictures look good, like you can see in these beautiful tarts or even these muffins where I hardly took an effort to even prop them. Hehe…
I depended on my eggless sponge cake recipe to make the cake. I used fresh paneer to make the rasmalai balls, which weren’t perfect, but nonetheless did the trick. Please feel free to substitute with store bought rasgullas to make it easier. I spiked the milk with rose water and kewra essence to give it the exact kick of the rasmalai. A word of caution though – kewra is not a flavor that everyone appreciates, so use minimally. I made the cake and the rasgulla balls in the morning, and over the evening, finished the rest of the process and allowed it to stay in the fridge overnight to soak up the flavors. It was my sister’s anniversary #15 last year, it was on a Friday, so after the Jumuah prayers from Adams, we stopped over to buy some broast chicken for lunch, and then enjoyed this cake as dessert. All, including my brother-in-law – who by the way is my cousin as well 😀 – loved the cake. Though the kids didn’t enjoy the kewra effect, they did have a small piece nonetheless. So if you have picky kids like mine, it may be better to give the flavoring a miss.
Just like every milk cake, the list will look exhaustive, but most of the ingredients will already be there at home, so there is no need to panic. It is a dessert you can make very much in advance and let it sit in the fridge till the time of serving. I feel that as it sits, all the flavors added really gel and give a lovely vibe to this otherwise rich dessert. Hope you will give this a try and share your feedback. If you love fusion dessert, then maybe you can give these Gulab Jamun Cheesecake Shots a try too… Before going off to the recipe, here’s wishing all my lovely readers a beautiful ending to this blessed month and an amazing Eid… I haven’t placed anything on schedule for next week, but I am sure that I will come here to type out a recipe if I feel absolutely bored of doing nothing. Hehe… Till then, take care, and please include me and my family in your du’as… 🙂
Rasmalai Milk Cake | Eggless Rasmalai Tres Leches
FOR THE CAKE
- 3 cups all purpose flour sifted
- 3/4 cup sugar
- 1 1/2 cup yogurt
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 cup oil
- 1/2 tsp salt
- 1 tsp cardamom powder
- 1 ltr whipping cream
- 1/4 cup water
- A fat pinch of saffron
- 3/4 cup powdered sugar
- 1 cup roasted mixed nuts roughly powdered, used almonds, cashews and pistachios
- 1 tin mini rasgullas drained
- 1 can evaporated milk 400 ml
- 1 can condensed milk 397 ml
- 1 tub thick cream 170 g m
- 1 cup milk
- A fat pinch of saffron
- 1 tsp cardamom powder
- 2 tbsp rose water
- 1 tsp kewra essence optional
- Preheat oven to 180 degrees. Grease and flour two 9 inch pans generously.
- In a bowl, whisk the yogurt and sugar till melted. Add in the baking powder and baking soda, fold in and leave the mixture undisturbed for five minutes. The mixture will start to froth.
- Add the oil and whisk.
- In another bowl, whisk the flour, salt and cardamom together.
- Pour the wet mixture and gently fold just till moist. Do not overfold, or the cake will get hard.
- Pour equally into both pans and bake for 30 minutes or till the skewer comes out clean.
- Allow to cool in the pan for five minutes. Flip onto a cooling rack and allow the cakes to cool completely.
- For making the milk, heat the milk slightly with the saffron till it dilutes. Allow to cool. Whisk in all the ingredients and store in the fridge till use.
- For the whipping cream, heat the milk in the microwave for 20 seconds and crush the saffron in. Allow it to dilute.
- Whip the cream along with the sugar till stiff peaks. Fold in the saffron milk and refrigerate till use.
- Keep the drained rasgullas and the crushed nuts ready.
- For assembling, on a turn table, place one cooled cake. Poke it slightly with a fork all over. Spoon some milk all over it till wet.
- Slather a thick layer of whipping cream over it. Cut some rasgullas into half and press down onto the cream randomly. Sprinkle half of the nut over.
- Poke the other cake and slather some milk over it. Carefully place it on top of the prepared layer.
- Cover with whipping cream all over the cake in a thin layer.
- Allow the cake to rest in the fridge for 30 minutes just to set.
- Now, slather the remaining whipping cream all over the cake in a uniform manner. Top with more rasgullas and the remaining nuts. You can stick some of the nuts to the sides as well.
- Allow the cake to set for another two hours, before serving.
- To serve, slice the cake, put into the plate, drizzle some of the milk over it. Dig in and enjoy!