Ingredients
Method
- In a large bowl, whisk the curd and caster sugar together until smooth with no lumps. Add the baking soda and baking powder and whisk again. Keep it aside for 5 minutes. You will see bubbles on top as the curd reacts with the soda and powder.
- Mix the all-purpose flour with 1 teaspoon cardamom powder so the cardamom flavour spreads through the whole cake.
- Add the oil, vanilla extract and rabdi flavour (if using) to the curd mixture and mix until the oil is fully combined.
- Add half the flour and mix gently. Add the rest and mix again, finishing with a spatula. Do not overmix.
- Pour the batter into a greased 8-inch round bundt pan, smooth the top and tap the tin on the counter to remove air bubbles. Bake in a preheated oven at 180°C for 45–50 minutes, until golden brown and a skewer comes out clean. Cool on a wire rack.
- In a heavy-bottomed pan, add the condensed milk, cream and full-fat milk. Mix on low heat until combined. Add the saffron, 2 pinches of cardamom powder and a few drops of rabdi flavour. Add the cashews, pistachios and almonds. Cook for 5–6 minutes, stirring, until it thickens slightly. Do not make it too thick.
- Turn the cake out onto a serving plate and poke it all over with a wooden skewer, knife or fork. Spoon the rasmalai milk over it little by little, letting it soak in. Save some milk for serving.
- Refrigerate the cake for 1 hour. Pour more rasmalai milk over the top and around the base, decorate with dried rose petals, and serve chilled.
Video
Notes
This makes 10–12 slices.
This is a rich, festive cake, not an everyday one. Keep it in the fridge and serve it chilled with extra rasmalai milk.
Rabdi flavour is optional, but it really brings out the rasmalai taste.