Ingredients
For the Cake Sponge
| 240 ml | (1 cup) | whole milk, 3.25% m.f. |
| (9-10) | saffron strands | |
| 10 ml | (2 tsp) | vinegar |
| 30 ml | (2 tbsp) | rose Water |
| (2-3 drops) | yellow food gel colour (optional) | |
| 200 g | (1 cup) | sugar |
| 120 ml | (1/2 cup) | neutral oil (sunflower/canola) |
| 220 g | (1 1/2 cups) | all-purpose flour (maida) |
| 5 g | (1tsp) | baking powder |
| 5 g | (1 tsp) | baking soda |
| 2 g | (1/2 tsp) | cardamom powder |
For the Milk Soak
| 180 ml | (3/4 cup) | whole milk |
| 90 ml | (6 tbsp) | heavy cream |
| 60 ml | (1/4 cup) | condensed milk |
| (9-10) | saffron strands |
For the Cream Layer:
| 240 ml | (1 cup) | whipping cream (chilled) |
| 3 ml | (1/2 tsp) | kewra extract |
| 3 ml | (1/2 tsp) | rose extract |
For the Ras Malai Layer & Garnish:
| (9) | ready-to-serve ras malai pieces (store-bought or homemade) | |
| 14 g | (2 tbsp) | chopped pistachios |
| (a few) | dried rose petals |
Directions
Prepare the Cake Sponge
- Warm milk slightly, add saffron strands, and let infuse for 5–10 minutes.
- Stir in vinegar and set aside to curdle (forms buttermilk).
- In a bowl, whisk sugar and oil until well combined. Add rose water, food color, and the buttermilk mixture.
- Sift in flour, baking powder, baking soda, and cardamom powder. Fold gently until smooth.
Bake the Cake
- Preheat the oven to 180°C (350°F).
- Pour batter into a greased and lined 8-inch round cake pan.
- Bake for 35–40 minutes, or until a skewer inserted in the center comes out clean.
- Cool completely before soaking
Prepare the Milk Soak
- In a saucepan, mix milk, heavy cream, condensed milk, and saffron strands.
- Warm gently for 3–4 minutes to infuse flavors (do not boil).
Soak the Cake
- Poke holes all over the cooled cake with a skewer.
- Pour the saffron milk soak evenly.
- Let rest for 20–30 minutes so the sponge absorbs the liquid.
Whip the Cream
- Beat chilled whipping cream until soft peaks form.
- Add kewra and rose extracts.
- Whip again until stable but not grainy.
Chill & Serve
- Refrigerate at least 2 hours (or overnight) for best flavor.
- Slice and serve chilled — each piece will have ras malai inside.
Garnish
- 9 pieces of ready-made Ras Malai
- Fresh Cream
- Garnish with crumbled pistachio and rose petals