Print

Eggless Rasmalai Cake

Eggless Rasmalai Cake is so tasty with saffron and cardamom infused milk with the crushed pistachio. Saffron and cardamom makes it more rich. 

Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients

For Cake Base:

  • 60 g All Purpose flour/ maida
  • 70 g Sugar
  • 1/4 tsp Baking Soda
  • 3/4 tsp Baking Powder
  • Pinch Salt
  • 120 ml Yogurt/ Curd
  • 60 ml Oil
  • 1/2 tsp Vanilla Extract
  • 1/2 or more tsp Saffron
  • 1 tsp Cardamom Powder
  • 3 tbsp Milk
  • 20 g Crushed Pistachio about 20 pistachio

For Soaking Syrup:

  • 1/4 tsp Saffron
  • 3 tbsp Sugar
  • 1/4 c Water
  • 1 tbsp Rose Petals fresh or dried
  • 1/2 tsp Cardamom Powder

For Frosting:

  • 2 c Whipped Cream
  • 5 Pc Rasmalai
  • 10 Pistachio

Method

For Cake Base:

  1. Preheat oven to 200 c for 10 min.

  2. In a heavy bottom sauce pan, boil milk and saffron for 3 min. Let it rest for 10 min.

  3. Measure and mix all the dry ingredients except sugar.

  4. Measure and mix all the wet ingredients. 

  5. Add Sugar and saffron milk to wet ingredients and mix till it dissolves.

  6. Add dry ingredients and mix till no lumps. 

  7. Bake it in a 6" pan for 25-35 min or till golden top. 

For Sugar Syrup:

  1. Boil all the ingredients and let it cool.

For Frosting:

  1. Slice the cake and soak with sugar syrup.

  2. Fill each layer with whipped cream and chunks of rasmalai and pistachio.

  3. Frost the cake with whipped cream and top it with rasmalai if desired.

Recipe Notes

Instead of sugar syrup, you can use rasmalai milk for soaking. 

You can also serve it with more rasmalai milk.