If you are a fan of Indian desserts and cake, then this fusion dessert recipe is a must-try. The rich, creamy, and indulgent flavors of ras malai combined with the light and fluffy texture of cake will leave you wanting more. This recipe is a perfect treat for special occasions or just when you want to indulge in something delicious.
Ingredients
- 1 box of white cake mix
- 1 cup of whole milk
- 1/2 cup of unsalted butter, softened
- 3 large eggs
- 1/2 cup of heavy cream
- 1/2 cup of sugar
- 1/2 tsp of cardamom powder
- 1/4 tsp of saffron threads
- 1 can of ras malai, drained and chopped
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix the cake mix, whole milk, softened butter, and eggs until well combined.
- Pour the batter into a greased 9-inch cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the ras malai filling. In a saucepan, heat the heavy cream, sugar, cardamom powder, and saffron threads over medium heat until the sugar dissolves.
- Add the chopped ras malai to the saucepan and cook for 5-7 minutes, stirring occasionally.
- Once the cake is done, let it cool completely before slicing it in half horizontally.
- Spread the ras malai filling on the bottom half of the cake and place the top half back on.
- Refrigerate the cake for at least 30 minutes before serving.
Nutritional Information
One serving of ras malai cake (1/8th of the cake) contains:
- Calories: 375
- Protein: 4g
- Fat: 20g
- Carbohydrates: 45g
- Sugar: 31g
- Sodium: 420mg
Cooking Time
The total cooking time for this recipe is approximately 1 hour and 15 minutes.
Equipment
- Large mixing bowl
- 9-inch cake pan
- Saucepan
Serving Suggestions
This cake is best served chilled with a dollop of whipped cream on top. You can also garnish it with chopped pistachios or almonds for added crunch.
Variations
You can add chopped nuts or dried fruits to the ras malai filling for added texture and flavor. You can also use a different flavor of cake mix, such as vanilla or almond.
Substitutions
If you don’t have access to ras malai, you can substitute it with ricotta cheese or cottage cheese. You can also use coconut milk instead of heavy cream for a vegan version.
Storage
This cake can be stored in an airtight container in the refrigerator for up to 3 days.
Tips
- Make sure to drain the ras malai before chopping it to remove excess liquid.
- Let the cake cool completely before slicing it in half to prevent it from crumbling.
- Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld together.
Notes
This recipe yields 8 servings.
Frequently Asked Questions
What is ras malai?
Ras malai is a popular Indian dessert made with soft and spongy cheese balls soaked in sweetened milk and flavored with cardamom and saffron.
Can I use homemade cake instead of cake mix?
Yes, you can use your favorite cake recipe instead of cake mix.
Can I freeze the cake?
It is not recommended to freeze this cake as the ras malai filling may become watery and the texture of the cake may change.
The ras malai cake recipe is a perfect fusion of two delicious desserts that will satisfy your sweet tooth. The soft and fluffy cake combined with the creamy and indulgent ras malai filling is a match made in heaven. This recipe is easy to make and is sure to impress your guests. So, go ahead and give it a try!