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Rasmalai Cake | The Hungry Coderr

Rasmalai Cake

Rasmalai Cake

30 mins prepServes 8

A delightful Rasmalai Cake celebrating a milestone, made with a blend of eggs, flour, semolina, and various flavors. The cake is baked, soaked in a sweet milk mixture, and topped with whipped cream icing. Garnished with rose petals and pistachios for that perfect finish.

8 servings

What you need

organic eggs

flour

1 ½ cup flour

semolina

½ cup semolina

vanilla essence

1 tsp vanilla essence

cardamom powder

1 tsp cardamom powder

condensed milk

¼ cup condensed milk

sugar

1 cup sugar

oil

¾ cup oil

milk

⅓ cup milk

baking powder

2 tsp baking powder

saffron

evaporated milk

1 evaporated milk

condensed milk

3 tbsp condensed milk

cardamom powder

1 tsp cardamom powder

rose water

1 tbsp rose water

cinnamon stick

1 cinnamon stick

whipped cream

1 whipped cream

cardamom powder

1 tsp cardamom powder

powdered sugar

3 tbsp powdered sugar

rose water

1 tbsp rose water

pistachio nuts

1 pistachio nuts

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Instructions

1: Mix all the cake ingredients together.

2: Bake the mixture for 30-40 minutes at 350°F.

3: Prepare the milk mixture by boiling all the soaked ingredients.

4: Soak the baked cake in the milk mixture.

5: For the icing, whip together whipped cream, cardamom powder, powdered sugar, and rose water.

6: Generously spread the icing on the cake.

7: Garnish the cake with rose petals and pistachios.

View original recipe

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