Special Rasmalai cake

Special Rasmalai cake

This eggless rasmalai cake could seem like a troublesome test and you should think, why for heaven’s sake would I join malai and cake? However, trust me, you would really adore this cake once you attempt this recipe.

To start of, this recipe is completely eggless! Generally, a cake which is being soaked in milk is made with eggs as it consolidates a ton of air in the cake and helps in the retention of the fluid.
I’ve made an eggless adaptation which is similarly better! I made this version utilizing yogurt and baking soda.

The malai fluid is made with full cream milk and evaporated milk. This is the thing that adds a lot of flavour to the cake and gives it the surface required for malai cake. I mix the two milks with saffron to give it the bubbles and kinds of malai.

Special Rasmalai cake

Delicious Rasmalai Recipe

Ingredients:

1. Yogurt – 1/2 cup
2. Oil – 1/2 cup
3. Sugar – 1/3 cup
4. Flour – ½ cup
5. Baking powder – 1 tsp
6. Baking soda 1/2 tsp
7. Semolina – 1/2 cup
8. Milk – 1/2 cup

Ingredients For Rabri:

Keto Saffron Barfi

1. Milk – ½ liter
2. Evaporated milk – 250 ml
3. Sugar – 1/3 cup
4. Saffron – 1/4 tsp
5. Pistachio for garnishing

Method:

• Add milk, evaporated milk, sugar and saffron. Cook until it’s thickened a bit. Let it cool down completely.
• In a wok or sauce pan, add water and preheat for 15 minutes. In the mean time, make cake batter.
• In a bowl, add yogurt, oil, sugar and mix it well.
• Then add flour, baking powder, baking soda and mix properly.
• Now add semolina along with milk and mix it well.
• Then grease the Pyrex dish, add cake mixture and cook in preheated kadai for 20 to 25 minutes.
• When it bakes properly, put on the rack for 15 to 20 minutes.
• With the help of a fork, prick the cake.
• Add the prepared rabri over the cake and garnish with pistachio & serve.