EGGLESS RASMALAI CAKE
 
 
Ingredients
  • ¾ cup yogurt
  • ½ teaspoon baking soda
  • ¾ cup sugar
  • ½cup + 2tbsp oil
  • 6 tbsp warm milk
  • 5-6 saffron strands
  • 1 tbsp rose water
  • 1 drop gel yellow food colour (optional)
  • 1+1/2 cup all purpose flour
  • 1+1/2 tsp baking powder
  • ½ tsp cardamom powder
  • For the frosting-
  • 1cup whipping cream
  • 2tbsp rasmalai milk
  • 1 drop yellow food colour (optional)
  • For the garnish
  • rasmalai
  • chopped pistachios
  • dried rose petals
Instructions
  1. Heat the milk in microwave for about 15 seconds and add saffron strands to it. Give it a stir and set it aside to infuse well.
  2. In a bowl add yogurt and baking soda, give it a good mix and let it rest for couple of minutes. You will see yogurt will begin to fluff up and form small bubbles.
  3. At this point add sugar, oil, saffron infused milk, rose water and yellow food colour. Give it a good mix to combine everything together.
  4. Lastly sift in flour, baking powder, cardamom powder and give it a final whisk to achieve a smooth batter.
  5. Pour the batter in a heavy bottom saucepan greased with sunflower oil and lined with parchment paper.
  6. Now take a tawa or frying pan set over low-medium heat and place the saucepan over it and cover with a lid. Cook it for 45- 50 minutes or until a skewer inserted in centre comes out clean.
  7. For the frosting whip 1 cup whipping cream with 2 tbsp rasmalai milk and yellow food colour till stiff peaks.
  8. After the cake is cooled, decorate with the prepared frosting and garnish with pistachios, rose petals and rasmalai.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/eggless-rasmalai-cake-2/