Eggless Rasmalai Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C and grease a cake pan.
• STEP 2.In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• STEP 3.In another bowl, mix together yogurt, oil, milk, and vanilla extract.
• STEP 4.Gradually add the dry ingredients to the wet ingredients and mix until well combined.
• STEP 5.Pour the batter into the greased cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• STEP 6.While the cake is baking, prepare the saffron milk syrup by heating milk, sugar, and saffron strands in a saucepan.
• STEP 7.Once the cake is baked, poke holes all over the cake with a skewer and pour the saffron milk syrup over it.
• STEP 8.Let the cake cool completely and then top it with rasmalai pieces and garnish with chopped nuts.
• STEP 9.Refrigerate the cake for a few hours to allow the flavors to meld together before serving.

Cooking Tips

• Make sure all the ingredients are at room temperature for better mixing and baking results.
• You can use store-bought rasmalai or make your own at home.
• For a richer flavor, you can add a few drops of rose water or cardamom powder to the saffron milk syrup.

Storage and Serving

• Store the Eggless Rasmalai Cake in the refrigerator in an airtight container for up to 3 days.
• Serve the cake chilled and garnish with extra rasmalai pieces and chopped nuts for an indulgent dessert experience.