RASMALAI MILK CAKE IN DABBA
 
 
Serves: 5 inch
Ingredients
  • FOR SPONGE
  • 1 cup milk
  • A few saffron strands
  • 2 tsp vinegar
  • 1 tbsp rose water
  • 1-2 drops yellow food gel colour
  • 1 cup sugar
  • ½ cup oil
  • 1 + ½ cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp cardamom powder
  • For the milk soak
  • FOR MILK SOAK
  • ¾ cup milk
  • ¼ cup condensed milk
  • Saffron strands
  • ½ cup whipped cream
  • Chopped pista and rose
Instructions
  1. Preheat oven at 180 degree Celsius.
  2. Add warm milk in a bowl along with some saffron strands to infuse the milk.
  3. Add vinegar and rose water to the milk and give it a good mix. You can add yellow gel colour at this stage of you feel the colour is not vibrant enough.
  4. Add sugar and oil to the above mixture and whisk till everything is well combined.
  5. Lastly, add the dry ingredients - flour, baking powder, baking soda and cardamom powder and whisk to form a smooth cake batter.
  6. Pour the batter in an oven safe dabba and bake for about 30-40 mins or till a skewer inserted comes out clean.
  7. Meanwhile, make the cake soak by combining warm milk, condensed milk and saffron strands.
  8. Once the cake is baked and out of the oven, poke holes in it using a skewer.
  9. Pour the soak over the cake and let it soak the liquid completely. Refrigerate for some time.
  10. Meanwhile, whip some cream till stiff peaks
  11. Take the cake out of the refrigerator and add the whipped cream on top of it. Garnish with chopped pistachios and a few rose petals.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/rasmalai-milk-cake-in-dabba/