This quick and delicious one bowl rasmalai milk cake is the perfect festive treat, made in just 3 minutes without eggs. Imagine a soft, spongy cake soaked in rich, creamy saffron-infused milk, topped with chopped pistachios . The delicate flavors of cardamom and rosewater add a traditional festive touch. It’s an easy yet elegant dessert, ideal for celebrating special occasions with family and friends. Best of all, it comes together effortlessly, making it a go-to for last-minute festive preparations.
WHAT YOU’LL LOVE ABOUT THIS
- Its eggless
- Can be made in 3 minutes
- No oven required
- Can be easily customised
INGREDIENTS USED IN NO-OVEN ONE BOWL RASMALAI MILK CAKE
Sugar
In the rasmalai milk cake, sugar sweetens the cake base and balances the richness of the milk syrup. It also slightly caramelizes during baking, enhancing the cake’s flavor.
All-Purpose Flour
Flour is the backbone of the cake, giving it structure. It helps create a soft, spongy texture that’s perfect for soaking up the saffron-infused milk.
Milk
Milk is a key ingredient in both the cake batter and the ras (syrup). In the batter, it provides moisture and flavor. Once the cake is baked, it’s soaked in milk that’s been infused with saffron and cardamom, creating that signature rasmalai taste.
Rose Water
Rose water adds a delicate floral note, enhancing the dessert’s fragrance and giving the cake that classic, aromatic feel you expect from traditional Indian sweets.
Cardamom
Cardamom brings a warm, fragrant spice to the cake and the milk syrup, adding depth and a slight hint of citrus. It’s a must-have for achieving the authentic flavor of rasmalai.
Saffron
Saffron threads are steeped in warm milk to infuse their golden color and luxurious flavor into the cake’s syrup. This gives the dessert its distinctive appearance and a rich, fragrant taste.
Leavening Agent
A leavening agent is essential to making the cake rise and develop a light, airy texture. This ensures the cake remains soft and spongy, ideal for soaking up the milk syrup without becoming too dense.
EQUIPMENT USED FOR MAKING NO-OVEN ONE BOWL RASMALAI MILK CAKE
This one bowl rasmalai milk cake comes together in minutes and needs just one bowl and a few measuring cups and measuring spoons to make.
You also require a microwave to make this cake in 3 minutes.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE NO-OVEN ONE BOWL RASMALAI MILK CAKE
- Warm Milk: Use warm milk to better infuse saffron and cardamom.
- Don’t Overmix: Mix just until combined for a soft, spongy texture.
- Sift Ingredients: Sift flour and leavening for a smooth batter.
- Cool Before Syrup: Let the cake cool before pouring the milk syrup to avoid sogginess.
- Garnish: Add chopped nuts or rose petals for a festive touch.
- Rest Time: Let the cake sit for 30 minutes to absorb the syrup fully.
- 5-6 saffron strands
- ½ cup milk
- 1 tsp vinegar
- 1 tbsp rose water
- 1-2 drops yellow food colour(optional)
- ½ cup sugar
- ¼ cup oil
- ¾ cup flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp cardamom powder
- For the soak-
- 1 cup milk
- 3 tbsp condensed milk
- Few kesar strands
- In a microwave safe bowl add saffron strands, warm milk and vinegar.Give it a good whisk and let it sit for a minute.
- Then add sugar, oil, rose water and give it a good mix till all the sugar in dissolved.
- Lastly sift in flour, baking powder, baking soda and cardamom powder. Give it a final whisk to achieve a smooth batter.
- Microwave the cake batter on regular heating mode for 3 minutes or until a skewer inserted in the centre comes out clean.
- For the soak combine milk, saffron strands and condensed milk. Give it a good mix .
- Poke the cake with a skewer or a fork and pour the soak mixture over it. Let it refrigerate for 1 hour
- Decorate rasmalai milk cake with whipped cream , chopped pistachios and silver foil.
If you like my No-Oven One Bowl Rasmalai milk Cake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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