Rasmalai cake is a traditional Indian dessert made with milk and condensed milk. It gets its unique flavor from rose essence and saffron. The Rasmalai in the name comes from a word for the method of making it, which is to boil milk, sugar, and saffron together.
In this recipe for Rasmalai Cake, I’ve included 10 helpful serving tips that will help you determine what size cake you should make so that everyone gets enough dessert. First, I will write how to prepare the rasmalai cake batter, followed by 10 serving tips that will help you make the perfect rasmalai cake every time.
Rasmalai Cake Recipe:
- Milk 1 liter
- Sugar 200 grams (2 cups)
- Almonds 500 grams (1.25 lbs)
- Saffron 8 strands( 1/8 tsp) = 1 tablespoon (1 tsp)
- Ghee 10 grams or 2 teaspoons (depending on how much your ghee can handle, it can be two or three teaspoons of ghee)
- Rose essence 5 grams or 1 teaspoon to taste (optional, but does make it taste better)
- Water 150 ml(about 3/4 cup for all the ingredients).
1. Heat milk in a large pan on medium-low heat for about 15 minutes until it reaches 70 degrees Celcius.
2. Add 3 tablespoons of sugar and keep stirring the milk. It will take another 5 minutes for the mixture to reach 85 degrees Celcius (the temperature at which you start curdling the milk)
3. Turn off the heat and add saffron strands. Allow steeping in hot milk while preparing the remaining ingredients as they will soon cool down.
4. Chop your almonds into small pieces, grind them lightly in a food processor or chop them roughly with a knife if you do not have a food processor.
5. In a small bowl, dissolve the ghee. Set aside.
6. Heat 3 tablespoons of water on medium heat in a small pan and add the rose essence (optional). Let it sit for about 30 seconds before adding it to your mixture. The mixture should be visibly bubbly. Add rose essence if you have it. (NOTE: if you wish to replace the rose essence with lemon zest,
let the lemon zest sit in hot water for about 30 seconds before adding it to your mixture).
7. Add sugar and mix well until all sugar is dissolved into the rasmalai cake batter.
8 . Add the boiled milk to the rasmalai batter. Stir quickly for about 20 seconds or until the sugar and saffron are completely dissolved into the batter.
9. Then add ground almonds and mix again, followed by ghee; add rose essence (if using) and water. Mix well until everything is nicely blended. The mixture has now reached a very thick consistency, like a thick pudding mixture (like a West Indian Banana Chocolate Pudding).
10. Divide cake batter between two greased pans (one 9-inch pan and another 8-inch pan), and spread evenly in each pan with a spoon or spatula. Place the pans in a medium oven to bake for 20 minutes at 150 degrees Celcius.
11. After 10 minutes, gently shake the cake pans back and forth, or push down slightly in the center of the cake pan to fall into its center like an egg does when it is ready to be flipped over. (shaking the pans here helps distribute the rasmalai around in a more even fashion) Place them back into the oven and cook for another 10 minutes.
12. Remove from heat and let cool down completely before cutting into 2-inch by 1-inch rectangle pieces (it will resemble a bar).
13. To serve, invert your rasmalai cake and place it on a plate, then carve and remove the sides of the pan to reveal your cake! (like un-molding a cake) Your rasmalai cake is now ready to enjoy!
Nutritional facts about Rasmalai Cake:
|Saturated fat||3.3 g|
|Vitamin B6||0.1 mg|
|Vitamin C||3.5 mg|
10 Helpful Serving Tips :
1. If you want your cake to be very moist, remove the cake from the oven before it has fully cooked, let it cool down and then place it in the fridge for a few hours and serve cold. (this method is also used in making Indian-style carrot halwa)
2. Do not break your rasmalai with a fork or ruin the cake’s texture. Instead, cut it with a knife along its sides.
3. Cut your rasmalai into a bar shape (1 inch by 2 inches) or any shape you prefer.
4. If you want to add nuts on top of your rasmalai cake, add them at the end after all the other ingredients have turned into a thick pudding consistency.
5. A small amount of ghee is added to the pan when boiling the milk so that the cream does not turn oily when cooking. Add it slowly to see it melt, and incorporate it easily into your pudding-like consistency batter. As mentioned in point #6, if you wish to replace rose essence with lemon zest, try out another pleasing flavor instead of rose essence, then add lemon zest before adding sugar and saffron strands.
6. If you don’t have ghee, you can use oil instead. If you are using oil, add 3/4 cup to your milk and mix while boiling it as per the recipe. The results will be slightly different.
7. If, after pouring the batter into the cake pans and putting them in a low oven, the batter looks like it is not cooked, let it cook for about 15 more minutes at a higher temperature (with the oven door slightly opened).
8. Rasmalai cakes can be served hot or cold without any adverse effects on its texture.
9. This is one of the rare times you will use a spoon to eat cake! Cutting a rasmalai like you would cut a burger or sandwich.
10. Add chopped almonds and pistachios as desired (not compulsory).
Is this Rasmalai Cake recipe gluten-free?
Yes, it is gluten-free. You can consult the flour’s information for your baking needs about its gluten content. If you are unsure or want to be extra safe, then before using a recipe like this, make sure that there is no gluten contamination (i.e., cross-contamination) in your kitchen first to know what ingredients to keep out of your recipe for added certainty.
Is this Rasmalai Cake vegan?
Yes, it is vegan, and no eggs are used to prepare this rasmalai cake recipe.
Why is Rasmalai Cake’s texture thick and heavy?
Rasmalai is a sweet Indian dessert similar to a dense pudding and does not have a light and fluffy texture. The reason for this is that the rasmalai itself has gelatine (soy) content. Since the batter is thick with ghee, you will notice that it will stay thick in consistency after the first baking when you mix the batter. You can either leave your loaf in an oven to cook at 150 degrees Celcius for a longer time and then cut it into slices or create bars, as I have described above.
What is the shelf life of Rasmalai Cake?
Rasmalai Cake can be kept in the refrigerator for 3-4 days. It does not require refrigeration, but it will stay fresh longer in a fridge than if it is left at room temperature.
Is Rasmalai Cake healthy?
It can be considered healthy or unhealthy, depending on the ingredients used in its preparation. Make sure that the sugar that you use to prepare the rasmalai cake is refined sugar and not brown sugar or any other added sugars to make this dessert even more unhealthy than it already is. Also, be very careful when selecting the milk for this recipe. Some non-fat or low-fat dairy can lower the health benefits of rasmalai, so please check labels before using a new type of milk in this recipe.
Do you have any other questions about Rasmalai Cake? Please feel free to leave a review or comment below, and I will get back to you. You can find more of my recipes here on my blog.