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Rasmalai Cake (Eggless)

4 from 3 votes

A fusion cake which is a combination of rasmalai and sponge cake. Rasmalai Cake is a rich, scrumptious and a perfect dessert recipe for all rasmalai lovers.
Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours
Served AsDesserts
Servings 6


  • For Sponge Cake: 1.5 cup all purpose flour
  • 200 gm sweetened condensed milk
  • 100 gm butter
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vinegar
  • 1 tsp vanilla extract
  • 1/4 milk or as required
  • For Chenna: 1 litre cow's milk
  • 2 tbsp lemon juice/vinegar
  • 1/2 tsp cornflour
  • For Sugar syrup: 4 cups water
  • 1 cup Sugar
  • For Rabdi: 3 cups full fat milk
  • 1/4 cup Sugar
  • 2 tbsp sweetened condensed milk
  • 2 tbsp chopped cashew nuts
  • 2 tbsp chopped pistachios
  • 2 tbsp chopped almonds
  • 1/2 tsp cardamom powder
  • 6-8 kesar strands
  • For mosturising cake: 2 tbsp sweetened condensed milk
  • 2 tbsp milk
  • 1 tbsp milk masala powder
  • For Icing: 2 cups heavy cream
  • 7 tbsp milk masala powder
  • For milk masala powder: 3 tbsp cashew nuts
  • 3 tbsp almonds
  • 3 tbsp pistachios
  • 2 tbsp Sugar
  • 1/2 tsp cardamom powder
  • 8-10 kesar strands


  • For Sponge Cake: Grease a round baking cake tin of 9×9 inches diameter with oil and preheat the oven at 200 degrees celcius.
  • In a bowl take butter which should be at room temperature.
  • Add sweetened condensed milk to it and beat till it is light and fluffy.
  • Next seive all purpose flour, baking powder, baking soda, salt and mix everything well.
  • Next add vinegar, vanilla extract, milk and beat again to form a smooth lump free batter.
  • Pour the cake batter in greased tin and tap the sides of the cake tin.
  • Bake the cake in a preheated oven for 35 minutes. Do check the cake after 30 minutes as the temperature vary from oven to oven.
  • Once done check the cake with a toothpick. If it comes out clean the cake is perfectly baked.
  • Allow the cake to cool down completely and keep aside.
  • For Rasmalai: Heat milk in a pan and bring it to boil, add lemon juice stir well and milk will curdle and become chena.
  • Strain the chena on a strainer lined with a cloth on it.
  • Lift the cloth from all sides and squeeze out the excess water and let the chena cool down.
  • Wash the chena with some cold water and again squeeze out the excess water.
  • Take out the chena on a plate, knead it for 4-5 mins untill soft.
  • Add 1/2 tsp if cornflour mix well and again knead chena for 2 mins. Dough is ready.
  • Heat water in a pan add sugar and make sugar syrup of it.
  • Make small size balls of chena and cook in sugar syrup for 10-12 mins on high flame.
  • Once done take out and keep aside.
  • Now prepare the rabdi heat milk in a pan and let it boil till its half in volume.
  • Add chopped nuts, sugar, elaichi powder, kesar strands, condensed milk and cook till it thickens.
  • Once done switch off the flame and let it cool down.
  • Once both rabdi and chena is cooled down, gently squeeze out the sugar syrup from chena and transfer in the prepared rabdi. The rasmalai is ready.
  • In a grinder take all the ingredients of milk masala and grind into coarse powder.
  • In a small bowl take condensed milk, milk, masala powder mix it well and keep aside. (This will be used for spreading on the cake at the time of layering)
  • For icing: In a bowl take heavy cream along with milk masala powder and beat till the cream is fluffy and form soft peaks.
  • Assembling of cake: Cut sponge cake in two parts, apply condensed milk mixture with a help of brush.
  • Spread a layer of rasmalai on the cake.
  • Next evenly spread a layer of icing on rasmalai.
  • Keep another layer of cake, apply the condensed milk mixture and cover the whole cake with the prepared icing.
  • Keep few pieces of rasmalai on top, sprinkle chopped pistachios all over the cake with some kesar strands and rose petals.
  • Cut in slices and enjoy delicious Rasmalai Cake.
    Rasmalai Cake (Eggless) - Plattershare - Recipes, food stories and food lovers

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4 from 3 votes

Prabhleen Kaur
Prabhleen Kaur

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