Description
This 15 Minute Rasmalai Milk Cake blends the flavors of traditional Indian rasmalai with the ease of a quick sponge cake, soaked in saffron and cardamom-infused milk for a rich, creamy dessert that’s both festive and fast.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup plain yogurt
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1/2 cup milk (for batter)
- 1/2 teaspoon cardamom powder
- A few saffron threads (soaked in warm milk)
- 1/2 cup sweetened condensed milk
- 1 cup whole milk (for soaking)
- 2 tablespoons chopped pistachios
- 1 teaspoon rose water (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch cake pan.
- In a bowl, whisk together yogurt and baking soda. Let sit for 2 minutes until it bubbles.
- Add sugar, oil, and milk to the bowl and mix until smooth.
- Sift in the flour, baking powder, and cardamom powder. Fold gently until fully combined.
- Pour the batter into the prepared pan and tap gently to remove air bubbles.
- Bake for 15–18 minutes, or until a toothpick inserted comes out clean.
- While baking, heat 1 cup of milk in a small saucepan. Stir in the sweetened condensed milk, saffron, and rose water (if using). Warm through and set aside.
- Once the cake is out, cool slightly for 5 minutes. Poke holes on the surface using a fork.
- Pour the warm milk mixture evenly over the cake. Let soak for 10–15 minutes.
- Top with chopped pistachios and extra saffron. Serve warm or chilled.
Notes
- Letting the cake cool slightly helps it absorb milk better without falling apart.
- Use full-fat yogurt for richer flavor and texture.
- This dessert gets even better after a few hours of soaking.
- Optional garnishes like rose petals or gold leaf can elevate presentation.