How To Make Eggless Ras Malai Cake: With 5 easy steps.

Eggless Ras Malai Cake is a delectable dessert that combines the flavors of traditional Indian Ras Malai and the indulgence of a soft, spongy cake. It is a perfect fusion dessert that caters to both cake lovers and Ras Malai enthusiasts who prefer an eggless option.

The cake itself is moist and fluffy, made without the use of eggs. Instead, it incorporates ingredients like all-purpose flour, baking powder, yogurt, and vegetable oil to achieve the desired texture. The absence of eggs does not compromise the taste or quality of the cake; rather, it makes it suitable for those with dietary restrictions or preferences.

What truly sets the Eggless Ras Malai Cake apart is its unique twist. The cake is infused with the essence of Ras Malai, a popular Indian sweet made with spongy cottage cheese dumplings soaked in a sweet, saffron-infused milk syrup. The flavors of cardamom, rosewater, saffron, and almonds are delicately incorporated into the cake, bringing the essence of Ras Malai to every bite.

To enhance the Ras Malai experience, the cake is often garnished with a creamy layer of Rabri (thickened milk), and adorned with pistachios, almonds, and rose petals. This combination of the spongy cake, aromatic flavors, and creamy garnish creates a harmonious blend of textures and tastes, making the Eggless Ras Malai Cake an absolute delight.

Whether you’re celebrating a special occasion or simply craving a unique dessert, the Eggless Ras Malai Cake is a delightful choice that offers the best of both worlds – the richness of traditional Indian sweets and the joy of a moist, eggless cake.

Making an eggless Ras Malai cake is a delightful fusion of two beloved Indian desserts. In this step-by-step guide, I’ll walk you through the process of creating this flavorful and indulgent dessert. Let’s get started!

Ingredients of Eggless Ras Malai Cake:

For the cake:

• 1 ½ cups all-purpose flour
• 1 cup condensed milk
• ½ cup milk
• ½ cup oil
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cardamom powder
• A pinch of saffron strands
• 1 tablespoon rose water

For the Ras Malai filling:

• 1 liter whole milk
• 1 cup sugar
• 1 teaspoon cardamom powder
• A pinch of saffron strands
• 1 tablespoon chopped almonds
• 1 tablespoon chopped pistachios

For the syrup:

• 1 cup water
• ½ cup sugar
• 1 teaspoon rose water

Make Eggless Ras Malai cake in 5 steps:

Step 1: Preparing the Ras Malai filling

1. In a large, wide-bottomed pan, bring the whole milk to a boil. Stir occasionally to prevent it from sticking to the bottom of the pan.
2. Once the milk comes to a boil, reduce the heat to low and simmer. Stir occasionally and let it cook until the milk reduces to approximately half its original quantity.
3. Add the sugar, cardamom powder, saffron strands, chopped almonds, and chopped pistachios to the milk. Mix well and cook for another 5-7 minutes.
4. Turn off the heat and let the Ras Malai filling cool completely. Once cooled, refrigerate it until needed.

Step 2: Preparing the cake batter

1. Preheat your oven to 350°F (180°C). Grease and flour a round cake pan.
2. In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, and cardamom powder. Mix well.
3. In another bowl, whisk together the condensed milk, milk, oil, saffron strands, and rose water until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing well to form a smooth batter.

Step 3: Assembling the cake

1. Pour half of the cake batter into the greased cake pan. Spread it evenly using a spatula.
2. Take the refrigerated Ras Malai filling and evenly spread it over the cake batter in the pan, leaving a small border around the edges.
3. Pour the remaining cake batter over the Ras Malai filling and spread it carefully to cover the filling completely.

Step 4: Baking the cake

1. Place the cake pan in the preheated oven and bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
2. Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes.
3. After 10 minutes, carefully transfer the cake onto a wire rack and let it cool completely.

Step 5: Preparing the syrup and final touches

1. In a saucepan, combine water and sugar for the syrup. Bring it to a boil over medium heat, stirring continuously until the sugar dissolves.
2. Add the rose water to the syrup and let it simmer for another 2-3 minutes.
3. Using a toothpick or skewer, poke holes all over the cooled cake.
4. Slowly pour the prepared syrup over the cake, allowing it to soak in. Let the cake sit for about 30 minutes to absorb the syrup.
5. Garnish the cake with additional chopped almonds and pistachios.

Tips:

To make a delicious Ras Malai cake follow these tips:

1. Start with a soft and spongy vanilla cake as the base.
2. Prepare Ras Malai by boiling milk, adding cardamom, saffron, and sugar. Cool it down and drain the Ras Malai balls.
3. Poke holes in the cake and pour a mixture of condensed milk and saffron syrup over it for added moisture and flavor.
4. Spread a layer of whipped cream on top of the cake to create a smooth base.
5. Arrange the Ras Malai balls on the whipped cream layer, pressing them gently.
6. Add another layer of whipped cream and garnish with chopped pistachios and saffron strands.
7. Refrigerate the cake for a few hours to allow the flavors to meld.
8. Serve chilled and enjoy the fusion of Ras Malai and cake in every bite.