Rasmalai-Cake is a fusion of a very popular Bengali dessert, Rasmalai. Rasmalai is cottage cheese balls soaked in malai (thickened milk). It's a transformation of Rasogolla to an enhanced form. Though Rasogolla has its own popularity, ras malai has taken it to the next level. Rasmalai itself is one of my favorite desserts. Wanted to make some Diwali sweets that are quick and easy, so chose to make Rasmalai cake instead of Rasmalai itself as it's quick and easy.
Prep time: 10 mins
Making time: 45 mins
For cake :
500 grams of Ricotta Cheese
3 tablespoon of Sugar
1/4 teaspoon of Cardamom powder
For Malai :
1 can of evaporated milk
3 tablespoon condensed milk
1/4 teaspoon cardamom powder
For garnishing 1 tablespoon sliced Pistachios
Take a small baking pan and lined it with parchment paper.
Mix the ricotta cheese, sugar, cardamom powder together. Pour the mixture into the baking pan and bake it at 350 degrees F for 30 minutes.
Let it cool down for 15 mins.
Prepared the malai when the cake is baking and boil the evaporated milk in a pan on medium heat until the milk reduces a little bit. Stir the milk occasionally to prevent burning the bottom of the pan. Then add condensed milk and cardamom powder and keep aside.
Slice the cake into pieces and pour the malai over the cake and garnish with sliced pistachios.
Serve chilled Rasmalai Cake.