Servings: 8 servings
Calories: 350kcal
Cost: $30
Equipment
- Mixing bowls
- Whisk or spatula
- Cake pan
- Heavy-bottomed saucepan
- Measuring cups and spoons
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup ghee (clarified butter)
- 1 tsp baking powder
- 1/2 tsp cardamom powder
- 6-8 ready-made rasmalai discs or homemade
- 1 liter full-fat milk
- 1/4 cup condensed milk
- 1 tbsp rose water
- q.s. pistachios for garnish
- q.s. almonds for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour, sugar, baking powder, and cardamom powder.
- Melt the ghee and mix it with the milk, then pour into the dry ingredients and stir until smooth.
- Pour the batter into a greased cake pan and bake for 25-30 minutes; check doneness with a toothpick.
- While the cake cools, boil the milk in a heavy-bottomed pan, stirring occasionally.
- Once reduced by half, stir in the condensed milk and simmer for another 5 minutes, adding rose water before turning off the heat.
- Let the thickened milk mixture cool.
- Slice the cooled cake horizontally into two equal layers.
- Place one layer on a serving plate and drizzle with some thickened milk.
- Arrange rasmalai discs on top, pressing gently into the cake.
- Add the second cake layer and repeat with the thickened milk mixture.
- Cover the entire cake with the remaining milk and let it soak for an hour.
- Garnish with chopped pistachios and almonds before serving.
Notes
For a gluten-free version, substitute almond flour for all-purpose flour. Replace ghee with unsalted butter if desired. For extra flavor, soak the rasmalai discs in warm milk mixed with rose water before assembly. Store the cake in the refrigerator, wrapped tightly to avoid odors. Allow the cake to sit at room temperature for 10 minutes before slicing for optimal flavor.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 50mg | Potassium: 200mg | Fiber: 2g | Sugar: 20g | Vitamin A: 5IU | Calcium: 15mg | Iron: 5mg
Tried this recipe?Let us know how it was!