By Alka Trivedi
For Rasmalai
5 cups milk
1/2 cup sugar
For Rasmalai
5 cups milk
1/2 cup sugar
2 tsp Caramom
1/2 tsp saffron soaked in 2 tbsp warm milk
5 cups milk 2 table spoon lemon juice
5 cups water
1 cup sugar
1/2 cup chopped almonds (6) and pistachio (10)
1 store bought white pound cake
1 Can of white cake frosting
2 drops of yellow food color
Method
Bring 5 cups of milk to boil and cook it for 7- 8 mins till it thickens. Add sugar and boil for another 2 minutes. Add Cardamom and Saffron and let cool and save.
Make paneer by boiling 5 cups of milk. When milk comes to a boil slowly add lemon juice, stirring constantly till the milk cuddles. Turn off the heat. Strain the milk in a muslin cloth. Tie and hang the paneer for 1 hour till all the water is drained out
Untie the cheesecloth and kneed the paneer into a smooth ball. Divide it into golf ball size flat discs. Will make 10-11 pieces.
Bring 5 cups of water and 1 cup sugar to a boil and add the paneer discs in it. Cook for 7-8 minutes. Turn off heat and let it cool for 30 min. Rasgullas for the rasmalai are ready.
Take out rasgullas from the sugary water, gently squeeze the water from them and add them to the saved saffron flavored milk. Let rasgullas soak for 1 hour.
Divide the pound cake into 2 equal layers. Gently pour 1/2 cup of saffron flavor rasmali milk on both the layers. Use a teaspoon to pour the milk on the cake layers. Do not over saturate the cakes, as the cake will get too mushy.
Assemble the rasmali cake, from bottom up by placing one milk soaked layer and arranging the milk soaked paneer rasmalai on the first layer. Top it with a second layer of milk soaked cake.
Mix 2 drops of yellow food color to the frosting. Frosting should be light yellow to match the saffron hue.
Gently cover the rasmalai cake with frosting. Top the frosting with chopped nuts and decorate with 2 pieces of rasmali and a fresh rose.
Inetresting
This cake is a fusion of rasmalai and tresleches cake. Cake is soaked with rasmalai milk and is layered with rasmalai.
This cake is is not too sweet and can be made in any flavor. Other flavors could be strawberry, chocolate, mango, etc. Cooking is Trivedi’s hobby. She is inspired by her mother’s culinary skills.
She belongs to the Kitchen Queens group.
Untie the cheesecloth and kneed the paneer into a smooth ball. Divide it into golf ball size flat discs. Will make 10-11 pieces.
Bring 5 cups of water and 1 cup sugar to a boil and add the paneer discs in it. Cook for 7-8 minutes. Turn off heat and let it cool for 30 min. Rasgullas for the rasmalai are ready.
Take out rasgullas from the sugary water, gently squeeze the water from them and add them to the saved saffron flavored milk. Let rasgullas soak for 1 hour.
Divide the pound cake into 2 equal layers. Gently pour 1/2 cup of saffron flavor rasmali milk on both the layers. Use a teaspoon to pour the milk on the cake layers. Do not over saturate the cakes, as the cake will get too mushy.
Assemble the rasmali cake, from bottom up by placing one milk soaked layer and arranging the milk soaked paneer rasmalai on the first layer. Top it with a second layer of milk soaked cake.
Mix 2 drops of yellow food color to the frosting. Frosting should be light yellow to match the saffron hue.
Gently cover the rasmalai cake with frosting. Top the frosting with chopped nuts and decorate with 2 pieces of rasmali and a fresh rose.
Inetresting
This cake is a fusion of rasmalai and tresleches cake. Cake is soaked with rasmalai milk and is layered with rasmalai.
This cake is is not too sweet and can be made in any flavor. Other flavors could be strawberry, chocolate, mango, etc. Cooking is Trivedi’s hobby. She is inspired by her mother’s culinary skills.
She belongs to the Kitchen Queens group.
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