Recipe for Rasmalai Cake


  • For Cake:
  • 1 box of VANILLA CAKE MIX 425G
  • Oil 6 tbsp
  • Eggs 3
  • Almond essences 1 tsp
  • Yellow food colour 1/4 tsp
  • Water 180ml
  • 2 cake tins 8"inch (greased)
  • For Frosting:
  • Whipping cream 2 & 1/2 cups (chilled in fridge)
  • Icing sugar 8 tbsp
  • Almond essences 1 tsp
  • Yellow food colour 1/4 tsp
  • For Garnishing:
  • 1 box (LAZIZA RASMALAI 75G & follow cooking direction on the box) or (buy ready made rasmalai from the shop)
  • Almonds 10 (crushed)
  • Pistachio 30 (crushed)
  • Dry rose petals 1 tsp

Cooking Directions

To Make Rasmalai:
Follow the instruction behind the box.

Once cooked leave it to cool completely, then remove the balls and press the balls to remove the milk, keep aside.

Now cook the milk mix a little more to make it a little thick.

Crumble 4 balls for filling.

Keep a few balls for garnishing.

To Make The Cake:
In a bowl add the cake mix, oil, eggs, water, food colour, almond essences, beat well.

Transfer the batter in the greased tins, divide equally, then pick the tins and drop it a few times to remove extra bubbles.

Bake for 22 to 27 minutes or check with tooth pick prick the cake if the tooth pick comes out clean cake is done.

Once baked leave to cool in the tins and then remove the cakes and transfer on cooling rack, to completely cool.

To Make Frosting:
In a bowl a whipping cream, icing sugar, almond essences, food colour and beat till gets thick.

To Assemble Cake:

Spread a little cream on the cake board and place one baked cake, up side down, spoon the thick milk mixture on the cake, sprinkle almonds, pistachio, crumbled balls, whipped cream spread evenly.

Place the second cake up side down, spoon the thick milk mixture and then cover the whole cake with the whipped cream, splash the pistachio on the sides, place the balls as you like, pipe the cream, sprinkle some pistachio, almonds and rose petals.

Now keep in fridge for 20 minutes.

Serve and enjoy.

Rasmalai Cake Photos

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