Eggless Rasmalai Cake is so tasty with saffron and cardamom infused milk with the crushed pistachio. Saffron and cardamom makes it more rich.
Preheat oven to 200 c for 10 min.
In a heavy bottom sauce pan, boil milk and saffron for 3 min. Let it rest for 10 min.
Measure and mix all the dry ingredients except sugar.
Measure and mix all the wet ingredients.
Add Sugar and saffron milk to wet ingredients and mix till it dissolves.
Add dry ingredients and mix till no lumps.
Bake it in a 6" pan for 25-35 min or till golden top.
Boil all the ingredients and let it cool.
Slice the cake and soak with sugar syrup.
Fill each layer with whipped cream and chunks of rasmalai and pistachio.
Frost the cake with whipped cream and top it with rasmalai if desired.
Instead of sugar syrup, you can use rasmalai milk for soaking.
You can also serve it with more rasmalai milk.