Eggless Rasmalai Cake

Ingredients

• 1 litre Milk
• 2 cups Sugar
• 2 tbsp Milk powder
• 1 tsp Cardamom powder
• 1 tsp Rose essence
• 7-8 Saffron threads
• 1 tbsp chopped Pistachio
• 2 cups Refined Flour
• 1 cup Milk
• 3/4 cup Sugar
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/4 cup Melted Butter
• 1 tbsp Malai(Cream from milk)
• 1 tsp Vanilla essence

Steps

1. For cake, take flour in a mixing bowl and add milk.
2. Add butter, sugar, vanilla, baking powder, baking soda and mix well.
3. Make a smooth batter and transfer into a greased baking pan. Bake it on 200°C for 30 minutes.
4. For Rasmalai, boil the milk and add lemon juice to it.
5. Now, strain it through a muslin cloth to prepare the paneer (cottage cheese).
6. Mash the chena(fresh cheese) with your hands until it becomes smooth and soft, resulting in a very soft, dough-like consistency.
7. Take a small amount of this chhena mixture with a spoon, shape it into a round ball, and place all the balls on a plate.
8. In a pot, combine 1 and a half cups of sugar and 2 cups of water and prepare a sugar syrup.
9. Add rose essence to the sugar syrup and put all the cheese balls into this boiling syrup and let them cook for 10 minutes.
10. For Rabdi, Place the milk on the stove over low heat. When it starts to thicken, add the milk powder and 1/2 cup of sugar.
11. Once the milk thickens, turn off the gas and add saffron and cardamom powder to the milk.
12. Pour this thickened milk over the rasgullas after it has cooled down, and garnish with chopped pistachios and saffron.
13. Now spread thick rabdi over the baked cake.
14. Put rasgulle from rasmalai on cake, garnish with chopped Pistachios and saffron. Keep in refrigerator for sometime and serve.