Description
This Eggless Rasmalai Cake combines the essence of the beloved Indian dessert with a delightful twist, making it a must-try for dessert lovers.
Ingredients
Scale
- 1 cup Vegetable Oil (or melted butter)
- 1 cup Yogurt (room temperature)
- 1 cup Castor Sugar (or granulated sugar)
- 1 cup Milk (non-dairy milk for vegan)
- 1 tsp Kewra Extract (or vanilla extract)
- 1 tsp Yellow Food Coloring (optional)
- 1 tsp Ground Cardamom (or cinnamon)
- 2 cups Flour (all-purpose or gluten-free)
- 1 tsp Baking Powder (fresh)
- 1 tsp Baking Soda (fresh)
- 1 cup Whipped Cream (or coconut cream for dairy-free)
- 1/4 cup Pistachios (crushed)
- 2 tbsp Rose Petals (or any edible flower)
Instructions
- In a large bowl, mix together the vegetable oil and yogurt until well-combined and creamy.
- Gradually incorporate the castor sugar into the mixture, stirring until it dissolves completely.
- Pour in the milk and kewra extract (or vanilla if using). Mix until blended smoothly.
- In a separate bowl, whisk together the yellow food coloring, cardamom, flour, baking powder, and baking soda.
- Gradually fold the dry ingredients into the wet mixture until the batter is smooth.
- Preheat your oven to 350°F (175°C). Pour the batter into a greased round cake pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly before soaking it in warm Rasmalai milk.
- Once cooled completely, spread whipped cream across the top, then decorate with crushed pistachios and rose petals.
Notes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Fat: 12 g
- Carbohydrates: 30 g
- Protein: 3 g