Best Rasmalai Cake Recipe

 

Best Rasmalai Cake Recipe

This luxurious Rasmalai Cake combines the delicate flavors of the classic Indian dessert with the richness of a soft, spongy cake. Soaked in saffron-infused milk and layered with cardamom-flavored whipped cream, this fusion dessert is perfect for celebrations.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes + chilling
Category: Dessert
Cuisine: Indian Fusion
Yield: 8 servings

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Ingredients:

For the Cake:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup sugar
• 2 eggs
• ½ cup milk
• ½ cup yogurt
• 1 tsp vanilla extract
• ½ tsp cardamom powder

For the Rasmalai Milk Soak:

• 1 cup whole milk
• ¼ cup condensed milk
• ¼ tsp saffron strands
• ½ tsp cardamom powder
• 5-6 chopped pistachios & almonds

For the Frosting:

• 1 ½ cups heavy whipping cream
• ¼ cup powdered sugar
• ½ tsp cardamom powder
• ½ tsp rose water (optional)

For Garnish:

• 4-5 Rasmalai pieces (store-bought or homemade)
• Chopped pistachios & almonds
• Dried rose petals
• Saffron strands

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Instructions:

Step 1: Make the Cake

1. Preheat the oven to 350°F (175°C). Grease and line two 6-inch cake pans.
2. In a bowl, sift together flour, baking powder, baking soda, salt, and cardamom powder.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well. Mix in vanilla extract.
5. Fold in the dry ingredients alternately with milk and yogurt, starting and ending with dry ingredients.
6. Divide the batter between the cake pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Let the cakes cool completely before assembling.

Step 2: Prepare the Rasmalai Milk Soak

1. Heat milk in a saucepan over low heat. Add saffron, cardamom powder, and condensed milk.
2. Stir and simmer for 5 minutes. Remove from heat and let it cool.

Step 3: Make the Frosting

1. Beat the heavy whipping cream, powdered sugar, and cardamom powder until stiff peaks form.
2. Add rose water (if using) and gently mix.

Step 4: Assemble the Cake

1. Place one cake layer on a plate and poke small holes with a fork.
2. Pour half of the Rasmalai milk soak over the cake.
3. Spread a layer of whipped cream and place pieces of Rasmalai on top.
4. Place the second cake layer and repeat the soak.
5. Cover the entire cake with the remaining whipped cream.

Step 5: Garnish and Serve

1. Decorate with chopped nuts, dried rose petals, saffron strands, and extra Rasmalai pieces.
2. Chill the cake for at least 2 hours before slicing.

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Nutrition (Per Serving):

• Calories: 380
• Protein: 7g
• Carbs: 42g
• Fat: 20g

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Recommendations:

✔ Use store-bought Rasmalai for convenience.
✔ Add a touch of saffron syrup for an extra flavor boost.
✔ Serve chilled for the best taste.

Other Variations:

Best Rasmalai Cake – Sugar-Free & Eggless Variation

This sugar-free and eggless Rasmalai Cake is a delicious, diabetic-friendly version of the classic fusion dessert. It retains all the flavors of saffron, cardamom, and nuts while using natural sweeteners and a light, airy texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes + chilling
Category: Dessert
Cuisine: Indian Fusion
Yield: 8 servings

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Ingredients:

For the Cake (Eggless & Sugar-Free):

• 1 ½ cups whole wheat flour (or almond flour for keto)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp cardamom powder
• ½ cup unsalted butter or coconut oil
• ¾ cup erythritol (or monk fruit sweetener)
• ½ cup unsweetened almond milk (or dairy milk)
• ½ cup unsweetened yogurt (or coconut yogurt)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar (helps with rising)

For the Rasmalai Milk Soak (Sugar-Free):

• 1 cup unsweetened almond milk (or dairy milk)
• ¼ cup sugar-free condensed milk (use homemade or store-bought)
• ¼ tsp saffron strands
• ½ tsp cardamom powder
• 5-6 chopped pistachios & almonds

For the Frosting (Sugar-Free):

• 1 ½ cups heavy whipping cream (or coconut cream for dairy-free)
• ¼ cup powdered erythritol (or monk fruit sweetener)
• ½ tsp cardamom powder
• ½ tsp rose water (optional)

For Garnish:

• 4-5 sugar-free Rasmalai pieces (homemade or store-bought)
• Chopped pistachios & almonds
• Dried rose petals
• Saffron strands

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Instructions:

Step 1: Make the Cake (Eggless & Sugar-Free)

1. Preheat oven to 350°F (175°C). Grease and line two 6-inch cake pans.
2. In a bowl, whisk together whole wheat flour (or almond flour), baking powder, baking soda, salt, and cardamom powder.
3. In another bowl, beat butter and erythritol until fluffy.
4. Add yogurt, vanilla extract, and apple cider vinegar. Mix well.
5. Fold in dry ingredients alternately with almond milk.
6. Divide batter between cake pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Let cakes cool completely before assembling.

Step 2: Prepare the Sugar-Free Rasmalai Milk Soak

1. Heat almond milk over low heat. Add saffron, cardamom powder, and sugar-free condensed milk.
2. Simmer for 5 minutes, then remove from heat and let cool.

Step 3: Make the Sugar-Free Frosting

1. Beat heavy whipping cream, powdered erythritol, and cardamom powder until stiff peaks form.
2. Add rose water (if using) and mix gently.

Step 4: Assemble the Cake

1. Place one cake layer on a plate and poke small holes with a fork.
2. Pour half of the Rasmalai milk soak over the cake.
3. Spread a layer of whipped cream and place sugar-free Rasmalai pieces on top.
4. Place the second cake layer and repeat the soak.
5. Cover the entire cake with the remaining whipped cream.

Step 5: Garnish and Serve

1. Decorate with chopped nuts, dried rose petals, saffron strands, and extra sugar-free Rasmalai pieces.
2. Chill for at least 2 hours before slicing.

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Nutrition (Per Serving - Sugar-Free & Eggless Version):

• Calories: 340
• Protein: 8g
• Carbs: 28g
• Fat: 20g

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Diabetic & Keto-Friendly Tips:

✔ For keto: Use almond flour instead of whole wheat flour and replace condensed milk with coconut cream.
✔ For dairy-free: Substitute dairy ingredients with coconut-based alternatives.
✔ For diabetic-friendly: Stick to erythritol or monk fruit sweetener.

Homemade Sugar-Free Rasmalai (Diabetic & Keto-Friendly)

This sugar-free Rasmalai is a perfect guilt-free dessert for diabetics and those on a keto diet. It’s made with homemade paneer (chhena) soaked in a rich, saffron-infused, sugar-free milk syrup.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes + chilling
Category: Dessert
Cuisine: Indian
Yield: 6 servings

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Ingredients:

For the Chhena (Paneer Balls):

• 4 cups full-fat milk (or coconut milk for dairy-free)
• 2 tbsp lemon juice or white vinegar
• 2 cups water (for soaking)

For the Sugar-Free Ras (Milk Syrup):

• 2 cups unsweetened almond milk (or dairy milk)
• ¼ cup sugar-free condensed milk (or coconut cream)
• ¼ cup erythritol (or monk fruit sweetener)
• ¼ tsp saffron strands
• ½ tsp cardamom powder
• 1 tbsp chopped pistachios & almonds
• ½ tsp rose water (optional)

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Instructions:

Step 1: Make the Chhena (Paneer Balls)

1. Boil Milk – In a pot, heat full-fat milk until it comes to a gentle boil.
2. Curdle Milk – Add lemon juice or vinegar and stir until the milk curdles completely. The whey will separate from the solids.
3. Strain Paneer – Pour into a muslin cloth, rinse with cold water to remove the sour taste, and squeeze out excess water.
4. Knead Paneer – Place the paneer on a plate and knead for 5-7 minutes until smooth.
5. Shape into Balls – Divide into small portions and roll into smooth balls.

Step 2: Cook the Paneer Balls

1. In a pot, boil 2 cups of water.
2. Add the paneer balls and let them simmer for 5-6 minutes until they expand slightly.
3. Remove and let them cool.

Step 3: Prepare the Sugar-Free Ras (Milk Syrup)

1. Heat almond milk in a saucepan and add saffron strands, cardamom powder, and erythritol.
2. Stir in sugar-free condensed milk or coconut cream and let it simmer for 5 minutes.
3. Add rose water (if using) and chopped nuts.

Step 4: Assemble Rasmalai

1. Gently squeeze excess water from the paneer balls and place them in the milk syrup.
2. Let them soak for at least 2 hours in the fridge.

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Nutrition (Per Serving - Sugar-Free Version):

• Calories: 150
• Protein: 6g
• Carbs: 5g
• Fat: 10g

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Diabetic & Keto-Friendly Tips:

✔ For keto: Use coconut milk instead of dairy and erythritol instead of monk fruit.
✔ For dairy-free: Replace milk with coconut milk and condensed milk with coconut cream.
✔ For diabetic-friendly: Keep portion sizes small and monitor sweetener intake.

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This sugar-free Rasmalai pairs beautifully with the Rasmalai Cake for a festive and indulgent treat without the guilt! 😊

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