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Before you jump to Rasmalai Cake (eggless) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Healthy eating is today much more popular than in the past and rightfully so. There are a number of diseases associated with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and hypertension. No matter where you look, people are encouraging you to live a more healthy lifestyle but but then, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. It is likely that many people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, though, to make a few small changes that can start to make a positive impact to our daily eating habits.
Initially, you must be very careful when food shopping that you don’t unthinkingly put things in your shopping cart that you don’t wish to eat. As an example, if you eat cereal for your breakfast, do you ever stop to see what the sugar and salt content is before purchasing? Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. Mix in fruits or spices to improve the flavor and now you have a breakfast that can become a usual part of your new healthy eating regimen.
Hence, it should be quite obvious that it’s not difficult to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to rasmalai cake (eggless) recipe. To cook rasmalai cake (eggless) you only need 30 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to make Rasmalai Cake (eggless):
- Prepare For Rasmalai (300 ml)
- Take 300 ml milk
- Prepare 60 Grams sugar
- Provide 1 pinch cardemom powder
- Get 1 tbsp chopped almond and pista
- Take 1 drop yellow food colour
- You need Few strands of saffron
- Use 5 rasgullas
- Provide For Cardamom cake-
- Get 1 and a 1/2 cup all purpose flour (maida/cake flour)
- Take 1 and 1/2 tsp baking powder
- Take 1/4 tsp baking soda
- Prepare 1/4 tsp cardamom powder
- You need 1/4 tsp almond extract (essence)
- Use 1 cup sugar powdered
- Use 113 gr salted butter
- Take 1/2 cup curd
- Get 1/2 cup milk
- Prepare For frosting-
- Prepare 2 and a 1/2 cups whipping cream /confectioner's cream(sweetened)
- Take 6 tbsp icing sugar (only if your cream is not sweetened)
- Get 3 tbsp ras from rasmalai
- Provide 6-7 drops yellow food colour
- Take 1/4 tsp almond extract
- Use For cake decoration-
- Prepare 1/3 cup X 2 Ras from rasmalai
- Provide 5 rasgullas from rasmalai
- Use 1 tbsp pista
- Use 1 tbsp almond
- Provide A few rose petals
Steps to make Rasmalai Cake (eggless):
- Rasmalai : Combine milk, cardamom powder, saffron and chopped nuts. Cook on low flame for about 5-7 min. Add sugar and cook till it melts. keep aside to cool. Gently Squeeze out syrup from rasgullas and add in rasmalai. Keep aside for minimum of 3 hours. See this attachment for the detailed recipe. - (see recipe)
- Cardamom cake: start the oven at 180c to pre-heat. Apply butter in the baking tin and dust it with flour. Sift flour, cardamom powder, soda and baking powder together. In a mixing bowl take butter and sugar and whip till the mixture is light and shiny & the sugar has melted well.
- Add curd and beat again till it is combined. Add almond extract and combine again. Now add a portion of flour followed by some milk. Fold the batter to combine well. Repeat till all flour and milk are added.
- Ensure that you fold well using a spatula to get a lump-free smooth batter. There should be no dry flour left in the batter. Transfer the batter to the cake tin and slide it in the oven to bake for about 40 minutes or until the cake is cooked well in the middle (try pricking a toothpick in the middle. It should come out clean) and it has left the sides of the tin. Keep aside for 30 mins and then tip over to remove the cake. Let the cake cool down completely on a rake.
- Preparing icing: Take all the ingredients for frosting in a mixing bowl. Whip with an electric blender till the icing gets soft pick and is stiff enough not to slide sideways when you tip the bowl. Keep it refrigerated till you are ready to use it. See this attachment for the tips on whipping cream. - (see recipe)
- For cake decoration: soak the nuts in water for 1/2 an hour. Slice them and spread them over roti pan. Place them in the oven. Place rose petals in the oven too (I did that right after taking out the cake from the oven and after switching it off.). The nuts and the petals will get perfectly crunchy by the time the oven cools down.
- Take a cake stand or make your own by placing a cake board/big pot lid on a steaming cooker stand. This way you'll be able to work on all the sides of the cake by turning the lid around. Slice the cake from the middle using a long knife.
- Put the bottom part of the cake on our cake stand. Pour/brush the ras evenly all over the slice. Squeeze out Ra's from a rasgulla and crumble over the cake slice. Cover the slice with cream frosting.
- Place the other slice upside down over our frosted cake slice. Repeat the procedure of pouring ras, then the rasgulla crumbs and the frosting.
- Smoothen the frosting using a butter knife. Cover the sides of the cake with frosting and smoothen that too. Stick the nuts and rose petals on the sides by gently placing them on it all around with your hands.
- Fix the attachment to your piping bag and fill it with the cream frosting. Make circles/flowers on the top edge of the cake and at the bottom edge of the cake. Wipe and clean the sides of the cake board/lid.
- Put some nuts, rose petals and sliced rasgullas from rasmalai in the middle of the cake. Place rasgullas. And the cake is ready to serve ! Keep refrigerated till the time to serve.
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