Ras Malai Cake
Ras Malai Cake
Ras Malai Cake is a fusion Dessert. The flavour of the cake is quite Desi and has the creamy flavour of Ras Malai. Although this is a very technical Dessert but the outcome is quite amazing.I have put the recipe of the Ras Malai and the Cake. You may use this recipe to prepare only the Ras Malai or your can prepare the complete Cake.If you aim to create the cake, I would suggest that you prepare the cake a day before and frost it the next day so that your cake has soaked in the flavours of the Ras Malai and also it will be easier to frost and garnish it the next day.
Ingredients
Ingredients for Ras Malai Balls
- 1 Cup Milk Powder
- 1 Egg Well beaten
- 1 tsp Baking Powder
- 1 tbsp Oil
Ingredients for the Ras Malai Milk
- 4 cups Milk
- 3-4 Green Cardamom (Elaichi) Slightly Crushed
- 1 cup Condensed Milk
- Sugar Add according to your taste if you like it sweeter
- 1/2 tsp Kewra Water
Ingredients for Sponge Cake
- 3 Eggs
- 1/2 cup Oil
- 1 cup All Purpose Flour Maida
- 2 tbsp Milk Powder
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Cardamom Powder
- 1/4 tsp Vanilla Essence
- 1/4 tsp Salt
- 3/4 cup Sugar
Ingredients for the Frosting
- 2 cups Thickened Cream (Whipping Cream)
- 4 tbsp Icing Sugar
Ingredients for Garnishing the Cake
- Pistachios Crushed
- Almonds Crushed
Instructions
Instructions for the Ras Malai Milk
- Bring the milk to a boil
- Add the Condensed Milk, crushed Green Cardamom, and mix well
- Let it cook for about 5-10 minutes. In the meanwhile prepare the Ras Malai Balls
Instructions for the Prepaparation of Ras Malai
- Mix the Dry ingredients first and then add the beaten egg and the oil
- Now mix well. The batter should be soft and sticky
- Make small equal sized balls (8-10) and keep aside. Make sure that the balls are smooth and doesn't have any cracks
- Now add the Ras Malai Balls to the Milk. The Milk should be simmering on Medium flame
- Let the Ras Malai cook for about 4-5 minutes
- Once it is cooked from one side, tilt it carefully so that it is cooked from the other side. Make sure you do it gently as the Ras Malai is quite soft
- Cover the dish half way and let the Ras Malai simmer for another 4-5 minutes
- Add the Kewra Water to the milk and stir slightly
- Now switch off the stove and let the Ras Malai rest for about 15 minutes
- Keep 1/2 cup of the Ras Malai Milk Aside
Instructions for the Sponge Cake
- Mix the Flour, Milk Powder, Cardamom Powder, Salt, Baking Powder and the Baking Soda together until well combined. Your Dry Cake Mix is ready
- In a separate bowl whisk the eggs and sugar until smooth and fluffy
- Now add the Vanilla Essence, Oil and the Dry Cake mix to the fluffy eggs and sugar mixture and fold it well. Beat the mixture for about 1 minute until a smooth batter is formed. Please don't over beat.
- Preheat the oven to 350°F or 180°C
- Now grease the cake mould with butter and lightly sprinkle some flour over it
- Add the cake mixture to the mould and let it bake for about 35-45 minutes
- Once the cake has cooled down slightly, invert it on a wire rack to completely cool down
- Once the Sponge cake has cooled down completely, gently pierce with a fork all over. Don't pierce too much just randomly
- Now drizzle the 1/2 cup Ras Malai Milk which was kept aside all over the cake especially around the edges
- Now let the cake rest for 2-3 hours or overnight in the refrigerator so that it absorbs the milk
Instructions for the Frosting
- Whip the Cream and the icing sugar until it is smooth and thick
- Now spread the frosting all over the cake
- Now Garnish the cake with crushed Pistachios and Almonds. You may also garnish it with Rose petals
- Now refrigerate the cake for 1-2 hours
- Top the cake with the Ras Malai Balls
- The Ras Malai cake is now ready. Serve chilled and drizzle some of the Ras Malai Milk when serving
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