Friday, July 27, 2018

Eggless Kesar Rasmalai Cake

This Eggless Rasmalai cake recipe is a keeper, I bet! I being a dessert-lover, this cake is now definitely one of my top favorites. 

The cake is made of a vanilla sponge cake, moistened with sweet milk rasmalai, layered with spongy cottage cheese and cardamom flavored frosting. Overall, a spongy goodness! 

My Little N's two favorites - cake and rasmalai, fused together to make this dessert, was her birthday surprise indeed.

Though you will see my amateur skills at frosting cake, this cake is absolutely worthy of a classic treat!

Serves: 10 to 12


For Eggless Vanilla Sponge Cake:

All Purpose Flour (Maida) - 1 1/2 cups
Fine Granule White Sugar - 1 cup
Baking Soda - 1 teaspoon
Salt - 1 teaspoon
Vegetable Oil - 1/3 cup (or any odorless oil)
White Vinegar - 2 teaspoons
Water, at room temperature - 1 cup
Vanilla Extract - 2 teaspoons

For Rasmalai Layering and Frosting:

Kesar Rasmalai - about 8 to 10
Ras, the milk of Kesar Rasmalai - about 1/2 to 3/4 cup
Heavy Whipped Cream - 3 cups
Confectioner's Sugar/Icing Sugar - 1/2 cup (use 1/3 cup if you prefer less sweet)
Cardamom Powder - 1 teaspoon
Yellow Food Color - 1 or 2 pinches (optional)
Slivered Almonds - 1/8 cup
Slivered Pistachios - 1/8 cup
Dried Rose Petals, crushed - 1/8 cup
Saffron Strands - 10

For Aid:

Round Cake Board/Turntable


Preparing the Eggless Vanilla Sponge Cake:

  1. Preheat the oven to 350F/180C.
  2. Grease and dust a 8" round cake pan, keep aside.
  3. Take all-purpose flour, sugar, baking soda and salt in a mixing bowl. Mix until well combined.
  4. In another bowl, take oil, vinegar, water and vanilla extract. Mix well.
  5. Now fold in the dry ingredients into the wet ingredients. Mix gently using a spatula until well combined.
  6. Pour into prepared cake pan.
  7. Bake for about 35 minutes or until the skewer inserted into the center of the cake comes out clean.
  8. Place the cake pan on the cooling wire to cool down to room temperature. 
Preparing the Layering:
  1. Squeeze out the milk from about 8 rasmalais and mash them in a bowl. Keep aside.
Preparing the Frosting:
  1. Take heavy whipped cream, confectioner's sugar,cardamom powder and 3 tablespoons of milk of rasmalai.
  2. Using an electric mixer, whip the mixture on low speed until it is well combined. Increase the speed to medium and continue to whip until it forms stiff peaks. Do not over-beat the mixture as it will turn into butter. To test, tilt the bowl slightly and the cream should stay intact.
  3. Refrigerate the whipped cream until you are ready to assemble the cake.
Assembling the cake:
  1. Unmould the cake.
  2. Halve the cake horizontally. If the surface of the cake has a slight dome, cut it out to flatten the surface.
  3. Place the two halves in two plates, drizzle the milk from rasmalai all over the surface; about 4 tablespoons on each half, until the cake layers become moist.
  4. Now take a dollop of the prepared frosting, smear it on the centre of the cake board.
  5. Now place one half of the moistened cake layer on smeared frosting on the cake board.
  6. Spread a layer of frosting evenly on the surface of the cake layer.
  7. Top it with a layer of mashed rasmalais. Spread to even out the layer.
  8. Now place the other moistened layer of the cake on the rasmalai layer. Press gently and remove/ any extra frosting or rasmalai mixture that might pop out from the side. Adjust both the cake layers to be placed evenly.
  9. Spread a thin layer of the frosting all over the cake. Refrigerate the cake and the left-over frosting for 30 minutes. 
  10. Now spread another layer of frosting all over the cake. Pipe out the frosting to form designs of your choice.
  11. Place 1-2 rasmalais on the cake, decorate with crushed rose petals, slivered almonds and pistachios on top and side of the cake.
  12. Sprinkle saffron strands on top of the cake.
  13. Refrigerate for at least 3 hours or until you serve.


  1. Bake the cake a day in advance, if possible. That gives enough time for the cake to cool down.
  2. I used store bought Kesar Rasmalai, you can make fresh at home, if you would like.
  3. Dried rose petals are not a must, you can use only slivered pistachios or almonds instead. But rose petals definitely "oomphs" the cake's beauty and flavor.

Tuesday, May 29, 2018

Saturday, December 2, 2017

Besan Burfi / Chickpea Flour Burfi / Gram Flour Burfi

I love Mysore Pak, don't you? But the guilt of consuming the amount of  'good fat' that goes into it is huge. Using a portion of oil to reduce the amount of ghee is definitely a huge compromise on the taste. Indulge on this melt-in-mouth Besan Burfi instead.


Ghee - 1/2 cup + 1 teaspoon for greasing
Hot Milk - 2 tablespoons
Saffron Strands - 10
Water- 1/2 cup
Sugar - 1 cup
Chick Pea Flour / Gram Flour / Besan - 1 cup
Salt - a pinch
Cardamom Powder - 1 teaspoon
Almond, slivered - 1 tablespoon
Pistachio, slivered - 1 tablespoon

For Aid:

A plate or tray to spread the burfi


  1. Grease a plate or tray with ghee.
  2. Soak saffron stands in hot milk. Keep aside.
  3. In a small pot or pan take water and sugar. Boil until it reaches a single thread consistency. To check the consistency, take a drop of the syrup between your thumb and index finger and pull the fingers apart. The syrup should form a single string. Immediately turn of the heat.
  4. Now take ghee in a pan. Add gram flour. Set the flame to medium low and fry the flour mixture. The mixture will be crumbly when you begin with but eventually will thin down and get a runny consistency. 
  5. Add a pinch of salt. Keep stirring the mixture until the hue turns to slightly brown.
  6. Pour the prepared sugar syrup, stir the mixture continuously on medium flame. 
  7. Add cardamom powder and saffron milk. Continue to stir until the mixture leaves the sides of the pan. Do not wait until the mixture comes together to form lump. Pour the mixture onto a greased plate or tray and tap the plate on the kitchen platform a couple of times so that the mixture settles down to form an even layer. The mixture will be a soft and a little runny but will harden on cooling.
  8. Immediately spread slivered almonds and pistachios on top of the layer and press them gently using a spatula.
  9. Once cooled completely, cut into pieces and serve.
  1. Use fresh gram flour for best taste.
  2. It is very important to get the syrup to single thread consistency.
  3. Once the sugar syrup reaches the desired consistency, quickly get onto frying the flour in ghee. If the syrup cools down too much, you may not get the desired result.
  4. Do not wait for mixture to form a lump as the burfi might get to hard.
  5. Using saffron milk is optional.