Rasmalai cake recipe hebbars kitchen - Baked goodies
easy bread rasmalai recipe | bread ki rasmalai with milkmaid | instant rasmalai easy paal cake recipe | eggless soft & juicy milk cake | malabar milk cake This festive rasmalai cake is a delicious fusion cake combining the best of both worlds making it an ultimate dessert to treat your sweet tooth!
Rasmalai cake | Eggless Rasmalai Cake
Provided by: Freda Dias
Total time: 105 minutes
Cook time: 55 minutes
Prep time: 50 minutes
Yields: 8 servings
Number of ingredients: 20
- 1 & 1/2 cups / 7.5 oz / 214 grams unbleached all purpose flour (maida), ( spooned and leveled)
- 1 cup / 7.4 oz / 210 grams sugar
- 1/2 cup / 4 oz / 113 grams unsalted butter
- 1/2 cup / 4 oz / 115 grams yogurt/dahi (non sour)
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt, (skip if using salted butter)
- 1/4 tsp cardamom powder
- 1/4 tsp almond extract
- 1/2 cup milk
- 3 cups of heavy whipping cream, (35 %)
- 6 tbsp confectioner's / icing sugar, (sifted, (add more if you want it sweeter))
- 2 tbsp 'ras'-sweetened thickened milk from the rasmalai
- 1/4 tsp almond extract
- yellow food color, (as required (optional))
- Approx 1/3 cup 'ras'-sweetened thickened milk from the rasmalai (to brush the cake layers)
- 4 rasmalai's
- Sliced pistachios (as required)
- Sliced almonds (as required)
- dried rose petals (as required)
- For the cake base
- Preheat the oven to 350 degrees F/ 180 degrees C. Position a rack in the middle of the oven. Grease a 7-inch cake tin with little butter and dust with flour to coat the pan, or you may use parchment paper.
- In a medium mixing bowl, sieve flour, baking powder, baking soda and cardamom powder. Add salt, whisk the dry ingredients until well combined. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
- Add in the yogurt next, continue beating on medium-high speed.
- In goes the almond extract next. Beat on medium speed for another 30 seconds.
- Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ).
- Transfer the batter to the prepared cake tin. Give the tin a gentle tap, bake on the middle rack for 50-55 min or until the toothpick inserted in the center of the cake comes out clean.
- Cool the cake on a rack in the tin for 10 minutes, then remove from the tin and cool on the rack completely. Slice the cake only once it has cooled down completely.
- For the whipped cream frosting
- In the bowl of your stand mixer fitted with the whisk attachment, add the heavy cream, icing sugar, almond extract, 'ras' from the rasmalai milk and 5-6 drops of yellow food color.
- Whip the cream on low speed to incorporate the sugar, then increase the speed to medium-high and beat until it forms stiff peaks. Do not overbeat or else it will turn into butter. Another method to check if your cream is ready is by inverting bowl if the cream stays intact without showing signs of slipping from the bowl, it's done. Refrigerate the cream in the meanwhile until you are ready to frost the cake.
- Assembling the cake
- Once the cake has completely cooled down, divide it into 3 layers or (2 layers if you desire) with the help of a long serrated knife. Also, transfer some cream to a piping bag fitted with a Wilton 1A round tip (or you can simply snip off the edge of the piping bag before you begin piping), to pipe out the layers in between. I do this so that the cream layer looks even all over. You may simply transfer the cream with the help of a spatula if that is convenient for you.
- Put a tbsp of whipped cream on the turntable. Transfer the first layer to the turntable. Brush it with 'ras' (thickened sweetened milk). Squeeze out the 'ras' from the rasmalai and crumble it int pieces directly over the layer brushed with the 'ras'.Pipe out the whipped cream in circular motions starting from outer circumference towards the center. Flatten and smooth the cream with an offset spatula.
- Repeat the same with the second layer.
- Finally, place the last cake layer, and coat the cake with a rough crumb coating. Refrigerate it for 30 minutes.
- Apply more whipped cream all over the cake and smooth out the edges.
- Transfer the remaining cream into a piping bag fitted with Wilton 1M nozzle or any other nozzle as per your design. Pipe out the cream to form rosettes or any other design.
- Place some slivered pistachios, almond slices and dried rose petals all over the sides.
- Cut 6 small circular disc from about 2 rasmalai's, after squeezing out all the 'ras'. Place it the center to resemble a flower. You can get creative and make any design you wish, or simply place rasgullas all over the cake, if you wish. Sprinkle some saffron strands, and dried rose petals on the top. Refrigerate the cake for 2-3 hours before serving. Enjoy yummy rasmalai cake.
Eggless Rasmalai Cake Recipe without Oven
How To Make Rasmalai Cake by (HUMA IN THE KITCHEN)
Learn how to make Homemade Rasmalai Cake. Step by step video tutorial to make this unique
Rasmalai & Rabdi Halwai Style with 9 Secret Tips
Eggless Rasmalai Cake
Yields: 0 servings
Number of ingredients: 13
- ¾ cup vegetable oil
- 1 cup yogurt
- 1 cup (200g) castor sugar
- ½ cup (120mL) milk
- ½ tsp kewra extract
- 2 drops yellow food color
- ½ tsp cardamom powder
- 2-3 saffron strands
- 2 cups (240g) all purpose flour (maida)
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- 2 cups whipping cream
- 1 box of rasmalai
- Pre-heat the oven to 180 degree C and line two 6 inch round cake pans with parchment paper.
- In a bowl of milk, add a few strands of saffron and some cardamom powder. Mix well and set this aside to infuse for a few minutes.
- In a separate bowl add the yogurt and sprinkle baking soda over it and set it aside to foam up.
- Whisk together castor sugar and oil in a separate bowl until pale and well combined.
- Add kewra extract / vanilla extract.
- Now pour the yogurt mixture to the oil and sugar mixture along with the infused milk and mix well.
- Sift in maida and baking powder into the wet ingredients. Whisk until no lumps can be seen.
- Bake at 180C for 30-35 minutes or only until a skewer inserted in the center comes out clean.
- Let the cakes cool completely and then divide each cake into half using a serrated knife.
- For the frosting, beat whipping cream to stiff peaks and fold in a few spoons of the liquid from rasmalai into the whipped cream.
- Add in a few drops of yellow food color.
- Take one layer of cake and drizzle some of the rasmalai liquid. Pipe a generous layer of whipped cream.
- Add some chopped pistachios, then put the second cake layer. Keep repeating with as many layers as you need.
- Add dollops of whipped cream and spread it evenly on the top surface. Garnish with small pieces of ras malai and serve!
Bread rasmalai recipe | bread ki rasmalai with milkmaid
Provided by: HEBBARS KITCHEN
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 5 servings
Number of ingredients: 6
- 4 cups full cream cows / buffalo milk
- 1 cup condensed milk / milkmaid
- 2 tbsp saffron milk
- ½ tsp cardamom powder
- 5 tbsp chopped dry fruits (pistachios, almonds, cashews)
- 5 slices bread (preferbly white sandwich bread)
- firstly, in a large nonstick pan heat thick cows or buffaloes milk.
- stir occasionally making sure the milk doesn't stick to bottom of vessel and get to a boil.
- furthermore add 1 cup of condensed milk.
- stir well and get the milk to boil.
- also reduce the flame to medium. and once a layer of cream is formed over the milk, stick it to sides of vessel.
- make sure to stir from bottom of vessel so that milk doesn't burn.
- further, get the milk to boil again.
- and repeat the gathering of cream to sides of kadai for atleast 3 -5 times or till milk reduces to one-third.
- add cardamom powder and saffron milk.
- give a good mix and get the milk again to boil.
- also scrape off the collected cream from sides. and give a good stir.
- furthermore, simmer for 2 minutes.
- allow it cool to room temperature and further chill for 2 hours.
- now cut the bread into round pieces with the help of cookie cutter or glass.
- dip both sides of bread into prepared rabdi.
- and place into plate. make sure to pour 2-3 tbsp of rabdi in plate.
- further, serve garnished with chopped dry fruits.
- finally serve bread rasmalai chilled or hot.
Paal cake recipe | eggless soft & juicy milk cake
Provided by: HEBBARS KITCHEN
Total time: 175 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 25 servings
Number of ingredients: 10
- 1 cup milk powder (unsweetened)
- 1½ cup maida
- ¼ tsp cardamom powder
- ½ tsp baking powder
- 2 tbsp ghee / clarified butter
- warm milk (for kneading)
- oil (for frying)
- 1½ cup sugar
- 2 pods cardamom
- 1½ cup water
- Calories: 99 kcal
- Carbohydrate: 20 g
- Protein: 2 g
- Fat: 1 g
- Saturated Fat: 1 g
- Cholesterol: 5 mg
- Sodium: 28 mg
- Fiber: 1 g
- Sugar: 14 g
- Serving Size: 1 serving
- firstly, in a large bowl take 1 cup milk powder, 1½ cup maida, ¼ tsp cardamom powder and ½ tsp baking powder.
- mix well making sure everything is well combined.
- add 2 tbsp ghee and mix forming a moist flour.
- add ½ cup warm milk and start to knead.
- knead to a smooth and soft dough adding milk as required.
- roll the dough to slightly thick thickness.
- now cut into a rectangular shape using a scale to get a perfect size.
- drop into hot oil and fry on low flame.
- stir occasionally and fry until it turns golden brown.
- drain off the pieces to remove excess oil. keep aside.
- in a large vessel take 1½ cup sugar, 2 pods cardamom and 1½ cup water.
- stir and boil for 5 minutes or until sugar syrup turns sticky. do not attain 1 string consistency.
- now pour hot sugar syrup over the fried pieces.
- dip completely, and allow to soak for 2 hours or until the pieces absorb the sugar syrup.
- finally, enjoy paal cake garnished with chopped nuts.