Rasmalai is a very popular Indian dessert which is prepared from melt in mouth soft paneer balls dipped in thickened sweetened milk consisting of chopped nuts and saffron. RASMALAI is a popular indian fusion cake.
I have given a detailed recipe with steps supported with pictures. First step is to prepare rasmalai, second step is to prepare the eggless cake and third step is to bring everything together and do the frosting of the cake. If you have a sweet tooth you will surely love this fusion cake. I am a big fan of rasmalai and loved the taste, flavour of this delicious cake.
If it’s too much work to be done in one day you can prepare the rasmalai a previous day and refrigerate.
INGREDIENTS
FOR CHENNA
- Milk 250 ml
- Lemon or vinegar 1 -2 tbsp
- Water 1 cup
- Sugar 2 tbsp
FOR RASMALAI
- Milk 500 ml
- Sugar as per taste
- Saffron 8 – 10 strands
- Pistachios chopped 2 tbsp
- Almond chopped 2 tbsp
- Cashews chopped 2 tbsp
- Cardamom powder 1 tsp
FOR CAKE
- Maida 1 cup
- Baking powder 1 tsp
- Salt a pinch
- Butter milk 1 cup
- Powdered Sugar 3/4 cup
- Baking soda 1 /2 tsp
- Oil. 4 tbsp
- Vanilla essence 1 /4 tsp
FOR FROSTING
- whipping cream 450 gm
- Water 1 /2 cup
- Sugar 1 tbsp
GARNISHING
- Tutti fruiti 2 tbsp
- Chocolate shavings 3 tbsp
METHOD
FOR PREPARING RASMALAI
Heat 250 ml milk, bring to a boil. Turn off heat. Add lemon juice little by little till milk splits.
Pour the split milk on to a muslin cloth or strainer. Wash the chenna or Indian cheese with cold water to remove lemon juice or vinegar. Gather the muslin cloth and hang it for 45 minutes to one hour. Whey should stop by now, squeeze gently.
Open the cloth and take out the chenna. The chenna should be moist and non sticky and there should be no whey. With your palm nicely knead it to a soft dough. Knead to a point before fat or grease comes out. Gather it into a ball.
Roll the ball into cylindrical shape. Cut it out in equal portions and roll into balls, slightly flatten it. I have rolled each one half the size of lemon. Gently flatten it, if it cracks on sides appear gently smoothen it.
Heat water and 2 tbsp sugar.
Once it starts boiling add the flattened balls immediately on high heat, cover and cook for 5 minutes covered.
Take the cover out and cook on medium heat for 15 minutes. The balls will double in size. Turn the heat off ,let it sit in the syrup.
Heat half a litre milk and reduce it to half. Add chopped pistachios, almonds, cashews, cardamom powder and saffron. Turn off heat.
Squeeze the chenna balls gently and add to the saffron milk. Keep it aside.
FOR PREPARING CAKE
Line a baking tray ( 5 inch baking tray) with parchment paper or grease it. Preheat oven for ten minutes.
Add baking soda into butter milk , cover and keep aside for ten minutes.
Sift maida, baking powder and salt three times. Add this to the buttermilk. Mix everything well. Add vanilla essence and mix it well. Add oil and incorporate everything together.
Add the mixture to the baking tray. Bake at 180°C for 25 to 30 minutes. Insert a skewer and see it comes out clean. Always keep an eye on the cake after 15 minutes, because every oven the baking technique differs.
Keep the cake on to a wire rack to cool
FOR PREPARATION OF FROSTING
Whip the cream till it peaks. Add 2 to 3 tbsp raw malai into it and whip.
Mix water and sugar in a bowl, prepare sugar syrup. Keep it aside.
Cut the cake in two equal parts.
Add some fosting and keep one half of cake on it. Add some 2 tbsp sugar syrup all over the cake. Add the frosting on top. Add some rasmalai with the chenna.
Keep the other part of cake on top and add some sugar syrup on top of cake. Add the frosting. Frost the sides too.
Keep it in fridge for half an hour with the left over frosting.
Again do second coating of frosting on top and sides and decorate on top with ras malai, tutti fruti. Decorate the sides with chocolate shavings.
Delicious rasmalai cake is ready, enjoy it as a dessert after lunch or dinner.
