Rasmalai Cake
This delightful fusion dessert combines the soft texture of tres leches cake with the traditional flavors of Indian rasmalai, infused with saffron and cardamom.
Equipment
- 8x8 inch square baking pan
- Mixing Bowls:
- Whisk
Ingredients
- 1 cup warm milk
- 8-10 strands saffron
- 2 teaspoons vinegar
- 1 tablespoon rose water
- 1/2 cup neutral cooking oil like canola or sunflower
- 3/4 cup sugar
- 1 1/2 cups all-purpose flour (maida)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cardamom powder
- 1/2 cup warm milk for soaking
- 5-6 strands saffron for soaking
- 1/4 cup condensed milk
Instructions
- Preheat oven to 180°C (350°F). Grease an 8x8 inch square baking pan with butter and dust with flour.
- In a bowl, soak saffron in 1 cup of warm milk for a few minutes. Add vinegar and let sit for another minute.
- Add rose water, oil, and sugar to the milk mixture, whisking until smooth.
- In a separate bowl, combine flour, baking powder, baking soda, and cardamom powder. Gradually add to the wet mixture, stirring gently until just combined.
- Pour batter into the prepared pan and bake for about 30 minutes, or until a skewer inserted in the center comes out clean. Cool slightly.
- Poke holes all over the warm cake surface with a skewer. In a bowl, whisk together 1/2 cup warm milk, saffron, and condensed milk; pour over the cake.
- Refrigerate for at least 2 hours. Serve chilled, optionally topped with whipped cream or rabri.
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Notes
Store in an airtight container in the refrigerator for up to 3 days.