RASMALAI CAKE

PISTACHIO RASMALAI CAKE RECIPE

🧁 Ingredients

For Cake:

200g all-purpose flour (1½ cups)

100g pistachio powder (¾ cup)

1 tsp baking powder (4g)

4 eggs

150g sugar (¾ cup)

100ml vegetable oil (½ cup)

1 tsp cardamom powder (4g)

Few saffron strands soaked in warm milk

For Rasmalai Milk (Soaking Syrup):

500ml condensed milk (2 cups)

250ml evaporated milk (1 cup)

½ cup warm milk

Few saffron strands

1 tsp rose water (optional)

For Frosting:

300ml whipped cream

2 tbsp condensed milk (for sweetness)

1 tbsp pistachio powder

For Garnish:

Crushed pistachios (50g)

Rose petals

Edible silver leaf

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🍰 Method

1️⃣ Prepare the Cake Batter

1. Preheat oven to 170°C (340°F). Grease and line two 6-inch cake pans.

2. In a large bowl, whisk together flour, pistachio powder, and baking powder.

3. In another bowl, beat eggs and sugar until light and fluffy.

4. Slowly add oil, cardamom powder, and saffron milk. Mix gently.

5. Fold in the dry ingredients to form a smooth batter.

2️⃣ Bake

1. Divide the batter evenly between the pans.

2. Bake for 25–30 minutes, or until a skewer inserted comes out clean.

3. Let cakes cool completely on a wire rack.

3️⃣ Prepare the Rasmalai Milk

1. In a saucepan, combine condensed milk, evaporated milk, saffron strands, and rose water.

2. Warm gently for 5–7 minutes. Do not boil.

3. Let it cool slightly — this will be your soaking syrup.

4️⃣ Soak and Layer

1. Slice each cake horizontally to make four layers.

2. Place the first layer on a plate and drizzle with rasmalai milk until moist.

3. Spread a layer of whipped cream on top.

4. Repeat layering with remaining cakes and cream.

5️⃣ Frost and Decorate

1. Frost the entire cake with whipped cream.

2. Drizzle extra rasmalai milk around the base.

3. Garnish with crushed pistachios, rose petals, saffron strands, and silver leaf.

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💛 Serving Tip

Chill the cake for 2–3 hours before serving for best flavor and texture. Serve cold with extra rasmalai milk on the side!