Introduction
Eggless Rasmalai Cake is a delightful fusion dessert that combines the traditional flavors of Indian rasmalai with the fluffy texture of a cake. This recipe caters to those who prefer an eggless option without compromising on taste or texture. Perfect for celebrations or a simple dessert craving, this cake is sure to impress everyone with its creamy goodness and aromatic spices.
Detailed Ingredients with measures
Flour – 1½ cups
Baking powder – 1 tsp
Baking soda – ½ tsp
Salt – ½ tsp
Sugar – 1 cup
Curd – 1 cup
Milk – 1 cup
Oil – ½ cup
Cardamom powder – 1 tsp
Saffron strands – a pinch
Chopped pistachios and almonds – for garnish
Rasmalai (store-bought or homemade) – 10-12 pieces
Prep Time
The preparation time for the Eggless Rasmalai Cake is approximately 30 minutes, allowing you to gather all your ingredients and prepare the batter.
Cook Time, Total Time, Yield
Cook time for this cake is about 30-35 minutes. In total, you’ll spend around 1 hour and 5 minutes from preparation to baking. This recipe yields one cake, serving approximately 8-10 people, perfect for gatherings or family occasions.
Detailed Directions and Instructions
Step 1: Prepare the Cake Batter
In a mixing bowl, combine all-purpose flour, baking powder, and cardamom powder. Whisk the dry ingredients together until evenly mixed.
Step 2: Mix Wet Ingredients
In another mixing bowl, combine the yogurt, sugar, and oil. Whisk these ingredients together until the mixture is smooth and the sugar has dissolved.
Step 3: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently to combine until just incorporated. Do not overmix.
Step 4: Bake the Cake
Preheat the oven to 180°C (350°F). Grease and line a baking pan. Pour the batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Prepare the Rasmalai Mixture
In a saucepan, combine milk, sugar, and cardamom pods. Bring the mixture to a boil and then reduce the heat to let it simmer until it thickens slightly.
Step 6: Add Saffron
Once the milk thickens, turn off the heat and add saffron strands. Stir well to infuse the saffron flavor into the milk.
Step 7: Soak the Cake
Once the cake has cooled, poke some holes in it using a skewer and pour the rasmalai mixture over it, allowing it to soak in.
Step 8: Freeze It
Cover the cake and refrigerate it for a few hours or overnight to allow the flavors to meld and the cake to absorb the rasmalai mixture.
Step 9: Prepare for Serving
Once chilled, garnish the cake with chopped nuts and extra saffron if desired. Cut into slices and serve.
Notes
Tip 1: Yogurt Substitute
If you wish to keep the recipe completely vegan, you can use a plant-based yogurt instead of regular yogurt.
Tip 2: Flavor Variations
Feel free to add a few drops of rose water to the rasmalai mixture for an additional floral flavor.
Tip 3: Storage
Store any leftover cake in the refrigerator to keep it moist and flavorful for a few days.
Tip 4: Cake Consistency
Ensure not to overmix the batter to keep the cake light and fluffy.
