There's something incredible about Indian festivities that heightens our sweet tooth. Even though there are several delectable Indian sweets, one cannot avoid indulging in sweet delicacies like Barfi, Rasgulla, Mawa cake, Gulab jamun, and many others. Curdle first by adding the acidic ingredient & then turn off the stove. Immediately pour ice cold water or add ice cubes to stop it from cooking further. Gently squeeze the excess sugar syrup from the rasgullas one by one and flatten them slightly. Handle them delicately to avoid breaking them. Set aside. Let's all admit there are many options in Indian desserts, which leaves us with too many options. But if there's one dish that practically everyone adores and finds tempting, it's the eternally popular Rasmalai. Rasmalai, often called rosomalai, is a classic Bengali sweet that is well-liked throughout the nation.

Be careful and do not overwhip the whipping cream otherwise it status to separate the butter. Once it reaches the medium to a stiff peak, keep an eye on it.But a few years ago my mom decided to make this dish for us "following the rules of the house." She used store-bought rasmalai and whipped up this delicious concoction for all of us to enjoy, and it slowly became a constant during our family celebrations.

Among the various delectable varieties, Rasmalai enjoys a special status with the foodies. It can be classified as the royal Indian dessert because it is mostly served on special occasions. Cake: I used my eggless vanilla sponge cupcake recipe as a base for this. You can use a box mix as well. Freezer: You can freeze it for around a month in a freezer-safe container. Thaw it overnight in the refrigerator and use it the next day without reheating. Tips And VariationsRasmalai: I have used a store-bought one ( frozen haldiram rasmalai box that contains 12 pieces and we are using 9 pieces here). If you have time then sure go ahead and make it at home.

I consider chena to be perfect if it passes this test. Take a small portion of the chena and smear it to a smooth surface like your kitchen countertop or chopping board. Some may take up to 6 hours. So do not go by the time go by the texture which I have explained below. I wanted a rasmalai cake that actually tasted like rasmalai, not just a rasmalai milk soaked cake or tres leches type of cake.This moist, rasmalai and cardamom/rose whipped cream cake hits THE SPOT!Sift the dry ingredients, all-purpose flour, baking powder, baking soda, salt, and cardamom powder into the wet mixture. Cake on its own is less sweet since when assembled in combination with the whipped cream and ras it tastes just right. You can increase the sugar to ½ cup for a cake if you prefer it sweeter. The unfrosted cake can be stored at room temperature for 2 days and refrigerated for a week. Store frosted cake covered in the refrigerator for 3-4 days. Lastly, add the hot rabdi over the rasgullas and let them absorb the flavors of the milk. Once at room temperature, refrigerate the Rasmalai for at least 2-3 hours.