10+ Rasmalai Cake (Eggless) Ideas

admin    February 10, 2023    Dish    Comment   

Hello everybody, it's John, welcome to my recipe site. Today, we're going to make a distinctive dish, Rasmalai cake (eggless). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Rasmalai cake (eggless) is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It's enjoyed by millions every day. Rasmalai cake (eggless) is something which I've loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Rasmalai cake (eggless), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rasmalai cake (eggless) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Rasmalai cake (eggless) estimated approx 1 hr 20 mins.

To begin with this recipe, we must first prepare a few ingredients. You can cook Rasmalai cake (eggless) using 37 ingredients and 11 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Prepare to make Rasmalai cake (eggless):

1. For Sponge cake (eggless):
2. 1.5 cup all-purpose flour
3. 200 grams sweetened condensed milk
4. 100 grams butter
5. 1 tsp baking powder
6. 1/2 tsp baking soda
7. 1 tsp vanilla extract
8. 1 tsp vinegar
9. 1/4 cup warm milk or as required
10. Pinch salt
11. 1 litre milk
12. For Rasmalai (chenna):
13. 1 tsp cornflour
14. 2 tbsp lemon juice
15. 3 cups full fat milk
16. For Rabdi:
17. 1/4 cup sugar
18. 2 tbsp sweetened condensed milk
19. 2 tbsp chopped almonds
20. 2 tbsp chopped pistachios
21. 2 tbsp chopped cashews
22. 1 tsp cardamom powder
23. 2 tbsp milk
24. Few kesar strands
25. For mosturising cake:
26. 2 tbsp condensed milk
27. 2 cups heavy cream
28. 1 tbsp milk masala powder
29. For icing:
30. 3 tbsp cashew nuts
31. 7 tbsp milk masala powder
32. For milk masala powder:
33. 3 tbsp almonds
34. 3 tbsp pistachios
35. 2 tbsp sugar
36. 1 tsp cardamom powder
37. as needed kesar strands crushed

Instructions to make to make Rasmalai cake (eggless)

1. For Sponge Cake: Grease a round baking cake tin of 9×9 inches diameter with oil and preheat the oven at 200 degrees celcius. In a bowl take butter which should be at room temperature. Add sweetened condensed milk to it and beat till it's light and fluffy.
2. Next seive all-purpose flour, baking powder, baking soda, salt and mix everything well. Next add vinegar, vanilla extract, milk and beat again to form a smooth lump free batter. Pour the cake batter in greased tin and tap the sides of the cake tin. 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.
3. Once done, check the cake with a toothpick. If it comes out clean the cake is perfectly baked. Allow the cake to cool down completely and keep aside.
4. For Rasmalai: Heat milk in a pan and bring it to boil, add lemon juice stir well and milk will curdle and become chena. Strain the chena on a strainer lined with a cloth on it. Lift the cloth from all sides and squeeze out the excess water and let the chena cool down. Wash the chena with some cold water and again squeeze out the excess water.
5. Take out the chena on a plate, knead it for 4-5 mins until soft. Add 1/2 tsp if cornflour mix well and again knead chena for 2 mins. Dough is ready. Heat water in a pan add sugar and make sugar syrup of it. Make small size balls of chena and cook in sugar syrup for 10-12 mins on high flame. Once done take out and keep aside. Now prepare the rabdi heat milk in a pan and let it boil till it's half in volume.
6. Add chopped nuts, sugar, elaichi powder, kesar strands, condensed milk and cook till it thickens.
   Once done switch off the flame and let it cool down. 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.
7. For milk masal powder:
   In a grinder take all the ingredients of milk masala and grind into coarse powder.
   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)
8. For Icing: In a bowl take heavy cream along with milk masala powder and beat till the cream is fluffy and form soft peaks.
9. Assembling the cake: Cut sponge cake in two parts, apply condensed milk mixture with a help of brush.
10. Spread a layer of rasmalai on the cake.Next evenly spread a layer on icing on the rasmalai.
11. Keep another layer of cake, apply the condensed milk mixture and cover the whole cake with the prepared icing.
    
    Keep few pieces of rasmalai on top, sprinkle chopped pistachios all over the cake with some kesar strands and rose petals. Cut in slices and enjoy delicious Rasmalai Cake.

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This isn't a full guide to quick and very easy lunch dishes but its great food for thought. Hopefully this will obtain your imaginative juices moving so you can prepare scrumptious dishes for your household without doing a lot of square meals on your trip.

So that's going to wrap it up for this exceptional food Recipe of Speedy Rasmalai cake (eggless). Thanks so much for reading. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!