HALDIRAM Rasmalai, 1 x 1 kg

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Make-ahead: You can make this cake up to two days in advance and store it in the fridge. This rasmalai cake tastes best when served chilled. This make-ahead option is so convenient for festive parties, birthdays, or guest dinners. Different Layers Of Eggless Rasmalai Cake While the milk is reducing, open up the can of rasmalai & gently squeeze out the syrup from the dumplings, and set aside. Be careful to not be too rough with these as the dumplings are very delicate and can fall apart with too much handling & pressure. Making rasgulla (which I have done a day before and kept in the refrigerator ready. Or use the store-bought ones and cut the time by half.

Ras malai: Blended ras malai becomes a spreadable and frosting-like. You can easily spread a layer all over the cake. Make-Ahead: This rasmalai is a great make-ahead dessert recipe. You can prepare it the night before and refrigerate it until it's ready to serve, making it ideal for festivals, parties, and special occasions.

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Even the staunchest of healthy eaters accept defeat in front of a beautiful plate of rasmalai. Rasmalai is also known as “roshomalai” since it has Bengali origins. This luxurious dessert is made by soaking sweet chhana balls in kheer or malai. The rasmalai balls can be roshogolla-like spheres or slightly flatter. Ingredients like saffron and rose water give the dessert its specific rich taste. Grab a chilled Haldiram Rasmalai Tin if you are craving a genuine plate of rasmalai. Very few desserts in the world can compete with this.

This mouthwatering dessert indulges you with a delight so piquant that you are left asking for more.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.

Cake: I used my eggless vanilla sponge cupcake recipe as a base for this. You can use a box mix as well. Now add squeezed ragulla. And let it simmer for 2 minutes only and turn off the stove. In the end, add rose water and mix. Do not overmix the batter once you add the dry ingredients. That will result in a dense and hard cake. Before serving, garnish with some slivered almonds, pistachios, and saffron strands, and enjoy it chilled! Serving SuggestionsMixing bowl: use two mixing bowls and put half the cake batter recipe in each to get even layers or use a kitchen scale to ensure batter is divided correctly. Cardamom powder: freshly ground is always better. Remove the seeds of the green cardamoms and crush the seeds in a mortar and pestle. 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.