How to make Rasmalai Cake Recipe in Pressure Cooker by Kitchen With Amna. A Step by Step Complete Rasmalai Cake Recipe Without Oven by Amna Riaz. Eid Special Rasmalai Cake Recipe with complete sponge cake and rasmalai recipes.
Sponge Cake Ingredients:
Plain Flour 4 Ounce/113.40 g/1 Cup
Powdered Sugar 4 Ounce/113.40 g/1 Cup
Eggs 4
Baking Powder 1 tsp
Vanilla Essence 1/4 tsp
Ras Ingredients:
Milk 1 Litre
Citric acid 1 tsp
Water 1 Cup
cotton (Batiste) Cloth 1
Corn Flour 1 tsp
Water 4 Cups
Sugar 1 Cup
Malai Ingredients:
Milk 1/2 Litre
Sugar 1/2 Cup
Pistachio 1 tbsp (Chopped)
Almond 1 tbsp (Chopped)
Saffron 1 Pinch
Kewra Essence 1/4 tsp
Green Cardamom Powder 1/2 tsp
Ras Direction:
Step 1: Take a pot and add 1 Litre Milk and boiled it. After that turn off the flame and then rest it for 2 minutes on room temperature.
Step 2: Take 1 Cup water and add Citric acid/lemon salt and mix it well and then add it into milk and very slightly stir it and leave it for 2 minutes.
Step 3: After that take a large bowl and a cotton cloth and strain it and hang it for 1/2 hour.
Step 4: After that put it into a bowl and add Corn Flour and knead it for 10 minutes. After that make small balls of it.
Step 5: Now take a pot and add 4 cups water and Sugar and boiled it and then add all balls and cover it with lid and cook for 15 minutes on medium flame. After that turn off the flame and dish out it (with syrup) and leave it in room temperature. Your Ras is Ready.
Malai Direction:
Step 1: Take a pot and add Milk, Green Cardamom Powder, Pistachio, Almond, Saffron and cook it for 5 minutes on medium flame and then add Sugar and further cook for 5 minutes on medium flame.
Step 2: After that add all ras and Kewra Essence and slightly stir it and turn off the flame. Your Ras Malai is ready. You should refrigerate it for 5 hours before eating.
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