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Rasmalai Cake Eggless

Rasmalai Cake Eggless

Cooking Time

Preparation Time : 40

Cook Time : 80

Total Time : 120

Ingredients

Serves 6

  • For Sponge Cake (eggless):All Purpose Flour/maida 1 1/2 cups

  • Sweetened condensed milk 200 gms

  • Butter 100 gms

  • Baking powder 1 tsp

  • Baking Soda 1/2 tsp

  • Vinegar 1 tsp

  • Vanilla Extract 1 tsp

  • Milk ,as required 1/4 cups

  • For Rasmalai (Chenna):Cow's milk 1 litre

  • Lemon juice/ vinegar 2 tbsp

  • Cornflour 1 tsp

  • For Sugar Syrup: Sugar 1/2 cups

  • Water 4 cups

  • For Rabdi:Full fat milk 3 cups

  • Sugar 1/4 cups

  • Sweetened condensed milk 2 tbsp

  • Pistachios 2 tbsp

  • Chopped cashew nuts 2 tbsp

  • Chopped almonds 2 tbsp

  • Cardamom Powder 1 tsp

  • Kesar Strands 6-8 nos

  • For mosturising cake: Condensed milk 2 tbsp

  • Milk 2 tbsp

  • Milk Masala Powder 1 tbsp

  • For Icing: Heavy Cream 2 cups

  • Milk Masala Powder 7 tbsp

  • For milk masala powder:Cashew nuts 3 tbsp

  • Pistachios 3 tbsp

  • Almonds 3 tbsp

  • Sugar 2 tbsp

  • Cardamom Powder 1/2 tsp

  • Kesar Strands 8-10 nos

Directions

  • 01

    For Sponge Cake: Grease a round baking cake tin of 9×9 inches diameter with oil and preheat the oven at 180 degrees celcius.

  • 02

    In a bowl take butter which should be at room temperature.

  • 03

    Add sweetened condensed milk to it and beat till it is light and fluffy.

  • 04

    Next seive all purpose flour, baking powder, baking soda, salt and mix everything well.

  • 05

    Next add vinegar, vanilla extract, milk and beat again to form a smooth lump free batter.

  • 06

    Pour the cake batter in greased tin and tap the sides of the cake tin.

  • 07

    Bake the cake in a preheated oven for 35 minutes. Do check the cake after 30 minutes as the temperature vary from oven to oven.

  • 08

    Once done check the cake with a toothpick. If it comes out clean the cake is perfectly baked.

  • 09

    Allow the cake to cool down completely and keep aside.

  • 10

    For Rasmalai: Heat milk in a pan and bring it to boil, add lemon juice stir well and milk will curdle and become chena.

  • 11

    Strain the chena on a strainer lined with a cloth on it.

  • 12

    Lift the cloth from all sides and squeeze out the excess water and let the chena cool down.

  • 13

    Wash the chena with some cold water and again squeeze out the excess water.

  • 14

    Take out the chena on a plate, knead it for 4-5 mins untill soft.

  • 15

    Add 1/2 tsp if cornflour mix well and again knead chena for 2 mins. Dough is ready.

  • 16

    Heat water in a pan add sugar and make sugar syrup of it.

  • 17

    Make small size balls of chena and cook in sugar syrup for 10-12 mins on high flame.

  • 18

    Once done take out and keep aside.

  • 19

    Now prepare the rabdi heat milk in a pan and let it boil till its half in volume.

  • 20

    Add chopped nuts, sugar, elaichi powder, kesar strands, condensed milk and cook till it thickens.

  • 21

    Once done switch off the flame and let it cool down.

  • 22

    Once both rabdi and chena is cooled down, gently squeeze out the sugar syrup from chena and transfer in the prepared rabdi The rasmalai is ready.

  • 23

    In a grinder take all the ingredients of milk masala and grind into coarse powder.

  • 24

    In a small bowl take condensed milk, milk, masala powder mix it well and keep aside. (This will be used for spreading on the cake at the time of layering)

  • 25

    For icing: In a bowl take heavy cream along with milk masala powder and beat till the cream is fluffy and form soft peaks.

  • 26

    Assembling of cake: Cut sponge cake in two parts, apply condensed milk mixture with a help of brush.

  • 27

    Spread a layer of rasmalai on the cake.

  • 28

    Next evenly spread a layer of icing on rasmalai.

  • 29

    Keep another layer of cake, apply the condensed milk mixture and cover the whole cake with the prepared icing.

  • 30

    Keep few pieces of rasmalai on top, sprinkle chopped pistachios all over the cake with some kesar strands and rose petals.

  • 31

    Cut in slices and enjoy delicious Rasmalai Cake.

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