Ras Malai Cake
Ras Malai Cake is a twist on a very popular Bengali dessert "Ras Malai". Ras Malai is made with homemade cheese known as “paneer” or “chana”. It consists of soft paneer balls immersed in chilled creamy milk. Ras Malai has been always my favorite dessert for as long as I can remember. Back when I came to the U.S. many years ago, Indian cooking was a challenge as there were very few Indian ingredients available. Indian groceries weren't as plentiful back then. To top that off, I was also a new cook. I remember my friends and I would always experiment with different recipes for Indian food using whatever ingredients we could find. We knew we had to make do with what we had by being creative and learning to cook using the ingredients were available. One thing we discovered is using ricotta cheese as a substitute for paneer as it was the closest in consistency to paneer. We started using ricotta cheese to make many milk-based Indian desserts. It was then that I learned how to make Ras Malai. While it certainly was not the same as the "real thing", it was super simple to make and very tasty! Most importantly, I got to enjoy a little taste of home with my favorite Indian dessert! I have done one more recipe using Ricotta cheese Microwave Milk Cake. Enjoy!
This recipe will serve 6.
- 15 oz Ricotta Cheese (whole milk)
- 2 Tbsp sugar
- ¼ tsp cardamom powder
Milk for Rasmalai
- 2 cups whole milk
- 1 ½ tbsp sugar
- ⅛ tsp crushed cardamom
Garnishing
- 1 tbsp sliced almonds
- 1 tbsp sliced Pistachios
- few strands of saffron
- I am also using a 5x7 Pyrex pan for baking the cake, line the pan with parchment paper.
- Mix the ricotta, sugar, cardamom, and saffron together well. Transfer the ricotta cheese mixture into a round Pyrex bowl. It should be around 1/2″ thickness. Bake it at 300 degrees F for 35 minutes.
- After 10 minutes cover the cake with aluminum foil, which will prevent the cake browning from the top. Let it cool off to room temperature.
- While baking the cake, prepared the milk. Boil the milk in a frying pan on medium heat until the milk reduces to about 1 cup (Make sure wet the frying pan before putting the milk to prevent milk not to burn). Stir the milk occasionally. Set aside.
- Take the ricotta cake out into the serving plate, pour the milk over and garnish with almonds and pistachios. Keep it in the fridge for at least one hour, serve chill.
Ras Malai Cake Recipe: How to make Ras Malai Cake
Ras Malai Cake, a fusion of two beloved desserts – Ras Malai and cake – offers a luxurious treat that combines the creamy goodness of Ras Malai with the moist and fluffy texture of cake.
This delightful creation is perfect for occasions, celebrations, or to satisfy your sweet cravings.
Benefits of Ras Malai Cake: Indian dessert-inspired cake
- Best of Both Worlds: Ras Malai Cake combines the best elements of two beloved desserts – Ras Malai, a creamy and rich Indian sweet, and cake, a classic dessert enjoyed worldwide. This fusion creates a unique dessert that's sure to impress your taste buds
- Rich and Creamy: Ras Malai Cake features layers of soft and moist cake soaked in creamy milk syrup and topped with fluffy whipped cream and saffron-infused milk. The combination of textures and flavors creates a luxurious dessert experience that's both comforting and indulgent.
- Perfect for Celebrations: Whether it's a birthday, anniversary, or festive occasion, Ras Malai Cake adds a touch of elegance and decadence to any celebration. Its ornate appearance and rich flavor make it a show-stopping dessert that's sure to dazzle your guests.
Other Variants of Cake:
- Eggless Pineapple Cake: Eggless Pineapple Cake is an easy and delicious eggless cake recipe and this can be served any time of the day, and for any occasion.
- Milk Cake: Milk Cake is a delicious, mouthwatering dessert. This is a unique “cake” made with just a few ingredients, primarily milk and sugar and has a touch of sourness to it.
- Eggless Chocolate Cake: Chocolate lovers can indulge in the rich and decadent flavors of Chocolate Eggless Cake. Add cocoa powder to the cake batter and chocolate shavings to the whipped cream for a delightful chocolate twist on this classic dessert.
- Mango Cheese Cake: Fresh ripe mangoes are used to make this light and refreshing cheesecake. It makes for an amazing presentation and tastes just as exotic as it looks. The egg-less recipe is delightfully delicious and can be enjoyed by just about everyone.
Tips for Making Perfect Ras Malai Cake:
Prepare the Cake Layers with Care: Bake the cake layers until they are golden brown and spring back when lightly pressed. Allow the cake layers to cool completely before assembling the Ras Malai Cake to prevent the whipped cream from melting.
Soak the Cake Layers: To infuse the cake with the flavors of Ras Malai, soak the cake layers in sweetened milk syrup infused with saffron, cardamom, and rose water.
Whip the Cream to Stiff Peaks: Whip the heavy cream until it forms stiff peaks to ensure a stable and fluffy topping for the Ras Malai Cake.
FAQs about Ras Malai Cake:
Can I make Ras Malai Cake in advance?
Yes, Ras Malai Cake can be prepared in advance and stored in the refrigerator until ready to serve. Assemble the cake and refrigerate it for up to 1-2 days, allowing the flavors to meld and the cake to set before serving.
How do I store leftover Ras Malai Cake?
Store leftover Ras Malai Cake in an airtight container in the refrigerator for up to 3-4 days. Ensure that the cake is covered to prevent it from drying out or absorbing odors from other foods in the refrigerator.
Can I freeze Ras Malai Cake?
While Ras Malai Cake can be frozen, it's best to freeze the cake layers and whipped cream separately. Wrap the cake layers tightly in plastic wrap and aluminum foil before freezing, and store the whipped cream in an airtight container. Thaw the cake layers and whipped cream in the refrigerator overnight before assembling the cake.
What can I serve with Ras Malai Cake?
Ras Malai Cake is delicious on its own, but you can serve it with a drizzle of sweetened condensed milk or Rabri (reduced milk) for added richness and flavor. Pair it with a hot cup of chai (tea) or saffron-infused milk for a truly indulgent dessert experience.
In conclusion, Ras Malai Cake is a luxurious and indulgent dessert that combines the best of both worlds – the creamy goodness of Ras Malai and the moist and fluffy texture of cake.
Whether enjoyed as a special treat or a decadent dessert for celebrations, its rich flavor and elegant presentation are sure to delight your senses and leave you craving for more. So why not treat yourself to a slice of homemade Ras Malai Cake and experience the blissful harmony of flavors and textures?
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Aparna
November 11, 2021 at 5:51 pmIf I double the quantity, then what size pyrex pan should I use and should I just double everything
Thx
SK
January 6, 2021 at 3:38 pmThis was a watery mess. I drained the water and rebaked the cake. It came out good after that. I suggest draining the ricotta before using.
Manjula Jain
January 8, 2021 at 4:23 pmSk, sorry the ricotta we buy here, don’t need to drain water, I was not familiar with other ricotta.
kavya
December 27, 2020 at 7:01 pmHello Manjula – I used store bought Galbani Ricotta cheese, though I baked for more than 2 hrs, cheese is still watery and it didn’t turn into a cake. Not sure what have I done wrong. Do we have to drain the water from Ricotta cheese?
Didina Gnagnide Angorinie
March 2, 2021 at 3:16 pmIf there is whey in your ricotta tub, drain it. You should look at the video above to see the right kind of ricotta consistency for this dish. Kind of like greek yogurt?
Didina
October 17, 2020 at 10:30 amHi Manjula, I am used to not considering paneer recipes much because I have to make the paneer by myself instead of buying it at the market, this recipe comes in handy. Also, sometimes I have used a fresh cheese called primosale in your palak paneer. It has rennet so it melts (so be sure to find it with vegetable rennet if you are a vegetarian), but it melts slowly and to me pleasingly. I just cube it add it at the end. I think ricotta can be also used similarly to paneer in sandwiches, it will have a different consistency. I also have thought to make your butter paneer sauce and, instead of using paneer, spread it on a pizza and top with mozzarella and methi leaves and bake. A “makhani” pizza. I will try that next time.
Thank you, Didina.
Manjula Jain
October 27, 2020 at 3:09 pmDidina, good suggestions
S
October 14, 2020 at 9:42 pmWhat type of ricotta did you use? Smooth or traditional?
Manjula Jain
October 15, 2020 at 4:04 pmI used smooth ricotta cheese
Manjula Jain
October 27, 2020 at 3:33 pmSmooth
Karen
October 12, 2020 at 11:50 pmLooks lovely Manjula. In the video you use 1/4 tsp cardamon powder in the milk but written instructions say 1/8 tsp crushed cardamon. Which should I use?
Thank you for this recipe.
Manjula Jain
October 13, 2020 at 9:07 pmKaren sorry should be 1/8 teaspoon