Rasmalai Cake

East-west fusion cake flavoured with saffron, screwpine water, rose water and cardamom powder – it is so very delicious that you will not be able to stop at eating one slice. Rasmalai helps to keep the cake moist.

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Rasmalai Cake


Main ingredients Readymade rasmalai, Angoori rasmalai, Castor sugar, Oil, Yogurt, Milk, Screwpine water, Rose water, Saffron, Refined flour, Baking soda, Baking powder, Green cardamom powder, Sweetened whipping cream, 
Cuisine Fusion
Course Dessert
Prep time 3-4 hours
Cook time 25-30 minutes
Serve 4
Taste Sweet
Level of cooking Difficult
Others Vegetarian


  • 10-12 ready-made rasmalai
  • Angoori rasmalai for garnish
  • 1 cup castor sugar
  • ¾ cup oil
  • 1 cup yogurt
  • ½ cup milk
  • 1 teaspoon screwpine (kewra) water
  • 1 teaspoon rose water 
  • A large pinch of saffron, soaked in ½ tablespoon warm water
  • 2 cups refined flour (maida)
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon green cardamom powder
  • Layering
  • 2 cups sweetened whipping cream, whipped
  • 10-15 saffron strands, soaked in ½ tablespoon water
  • ½ teaspoon green cardamom powder


  1. Preheat the oven to 180ºC.
  2. Take castor sugar in a large bowl, add oil and beat with an electric beater till the sugar melts. 
  3. Add yogurt and continue to beat for 1-2 minutes. Add milk and mix well. Add screwpine water, rose water and soaked saffron and mix well.
  4. Sift the refined flour, baking soda, and baking powder directly into the bowl. Add green cardamom powder, and gently fold in to make a smooth batter. 
  5. Divide the batter equally into two greased and lined 7” x 4” round cake tins. Place them in the preheated oven and bake for 25-30 minutes.
  6. Bring the cakes out of the oven and allow to cool completely. De-mould and trim the top of each cake. Horizontally cut the cakes in half. 
  7. Take whipped cream in a large bowl, add soaked saffron, green cardamom powder and mix well.
  8. Horizontally cut each rasmalai in half. 
  9. Apply some of the whipped cream mixture on the base of a flat plate. Place one layer of the cake, brush the rasmalai milk evenly over it and add a portion of the whipped cream mixture and spread it evenly.
  10. Arrange a few rasmalai halves and apply a little of the whipped cream evenly over it. Place another layer of the cake and repeat the same process. 
  11. Place the third layer of the cake, apply a little of the whipped cream evenly over it. Evenly cover the cake with a thin layer of the whipped cream from all sides.
  12. Keep the cake in the refrigerator to set for 1-2 hours.  
  13. Apply some more whipped cream on the sides and the top of the cake. Spread it evenly. 
  14. Transfer remaining whipped cream mixture into a piping bag fitted with star nozzle. 
  15. Pipe out rosettes at equidistant on top of the cake, arrange angoori rasmalai over the rosettes. Garnish with saffron strands, dried rose petals and silver warq.