Rasmalai Cake Recipe
Ras malai or rossomalai or Rasa malei is a dessert originating from the eastern regions of the Indian subcontinent. The dessert is called rossomalai in Bengali language ras malai in Hindi language and Rasa Malei in Odia language .It has been described as "a rich cheesecake without a crust".
Ras malai consists of flattened balls of chhana(cracked milk) soaked in malai (clotted cream) flavored with cardamom. Milk is boiled and a bit of vinegar or lime juice is added to split it. The whey is discarded and the milk solids are drained, cooled and kneaded into a dough. The dough is divided into small balls and the balls are cooked in hot water with a bit of rose water added. The balls are then cooked in milk with saffron, pistachios and kheer as stuffing.
Ras malai cake is actually a combination of Ras malai and vanilla sponge cake which tastes completely different from what vanilla sponge cake does. The best thing about the cake is it has many dry fruits and their flavor which not only enhance the taste of cake but also add nutrition to it. This is by far the best recipe I have tried as it has the best decoration, taste and texture.
For the base::
- 1 cup refined flour
- 4 eggs, beaten
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1/2 teaspoon lemon juice or vinegar
- 1/2 teaspoon baking soda
- 3 tablespoons oil, slightly warm
- 4 tablespoons milk, slightly warm
For the icing:
- 250 milliliters whipping cream
- 5-6 strands saffron
- 1 tablespoon sugar, optional
- 1/4 teaspoon lemon yellow gel color
- 2 medium size rose flowers, cut finely
- 1 tablespoon grated pistachio, optional
- 3/5/7 pieces ras malai
For the Ras malai balls:
- 1 liter milk
- 4 tablespoons lemon juice
- 1 teaspoon cornflour
- 4 cups water
- 3/4 cup sugar
For the Malai(syrup):
- 500 milliliters milk
- 5-6 green cardamom pods, peeled and crushed powder form
- 2-3 strands saffron
- 3-4 tablespoons sugar
- finely chopped pistachios,almond
- First you have to prepare Ras Malai and then refrigerate it to make it cool. Boil milk in a heavy bottom pan.Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit. Wait for 5-10 minutes and then start adding lemon juice till milk curdles. Add lemon juice till the milk curdles completely. Using a strainer drain the water and collect the chena. Rinse it under tap water so that there's no trace of lemon juice in it.
- Leave it in the strainer for 10-15 minutes and then take the chenna in your hand and squeeze out remaining water slowly. Add cornflour and start mashing the chenna till it’s smooth. Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it. Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil. Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then. Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done.
- To prepare ras malai milk, in a heavy bottom pan, boil 500 ml of milk. Soak few strands of saffron in a tablespoon of warm milk and set aside. Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix. After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom. Also add finely chopped pistachios and almonds. Take out the cooled ras malai balls from the sugar syrup, squeeze and flatten with your hands. Transfer the balls to thickened milk [milk should be warm]. Chill in the refrigerator overnight or for 5-6 hours.
- To make the base of the cake,first sift the dry ingredients( Flour, baking powder, baking soda) together.
- Now remove the white part of eggs in one container and keep the yolk in another container. In the white part add lemon juice or vinegar and vanilla extract and start beating. Beat it and add batches of sugar in three parts.Beat until it becomes foamy and when dropped from a height form ribbon like structure.
- Now to this add yolks into the bowl and again beat them until the foam becomes thick and does not fall when turned upside down.
- Into this add the flour, again in three batches and mix them using a silicon spatula by cut and fold method. Do not over mix the batter.
- Now when you add the last part of dry matter, keep your oil and milk ready and into this add a small amount of batter so that oil and milk do not settle down in the prepared batter. Now, pour a small amount of this mixture(oil and batter) into the cake batter. Mix it well and then again add the remaining quantity. After this, put the oven on 10 minutes pre-heating at 180 degree Celsius.
- Grease a 7-inch round cake tin with butter, over which just sprinkle a small amount of flour. Pour the cake batter into this and tap it so that unnecessary air bubbles are not created.
- Put the cake into the oven and bake for 30 minutes. After 30 mins, check using knife or any other sharp and pointed thing. If cake does not stick to the knife then it is ready.
- In a bowl take the whipping cream and sugar and place it on top of another bowl containing ice cubes. If this is not done your cream may melt. Using a blender or balloon whisk, whisk the cream so that it stiffens and sticks to the whisk or blender's whisk.
- Into this add yellow gel color and mix it well. If you want natural color in your icing, soak a 5-6 strands of saffron in 2 teaspoons of water. use this liquid to add color in natural color in your cake but remember do not add too much of it as it will make your cream loose and bitter.
- Now cut your cooled cake into 3 parts and soak some Ras malai syrup into each part. First place some icing cream on the top of the cake plate and then place the lower most part on it. Using a spoon soak ras malai milk on it. Remember, ras malai milk will take some time to get soaked unlike water or sugar syrup.
- Now crush some ras malai pieces and place them on this part. Now put some cream and spread it evenly.Place the other part on this and repeat the process.
- Place the last part and then cover the whole cake using good amount of cream properly.
- You can use a cake comb on the bottom part of cake or you can cover it with pistachio and rose petals.
- Fill a piping bag with roseate cone and then add some cream into it. Make roseate flowers around the cake. Now to place a ras malai you need to make a base with cream first so using the roseate cone only drop some cream at a place and put a ras malai piece on it. Further, put other pieces also. garnish with saffron strands that we had soaked earlier because only liquid was used and strands were left. So to avoid wastage you can do this. And your cake is ready to serve.
© 2020 Megha Ginnare