Rasmalai Cake - Saffron Milk Cake

Sometimes modern twists on traditional dishes don't quite turn out as good as the original, but this sweet treat certainly does!! 

Rasmalai - soft spongy cottage cheese dumplings soaked in sweet saffron milk, a sweet dish loved all over the Indian subcontinent. Thanks to Bake with Shivesh, I was inspired to try RASMALAI CAKE. 

With the same flavours of delicious sweet Saffron Milk, the soft juicy cake makes it a wonderful twist on the traditional dish! 

So here it is, my version of RASMALAI CAKE:

Ingredients: 

For cake - make a simple eggless Vanilla cake anyway you prefer. I used plain flour, baking soda, condensed milk, vanilla essence, yogurt and light olive oil. 

For Saffron Milk - 1 cup warmed full cream milk, 1/2 cup thick cream, 1/2 cup condensed milk, 8-10 strands saffron soaked in a bit of milk, sugar if needed.

Make: 

1. Bake the vanilla cake in your own method then let it cool just a little.

2. While the cake is baking, make the Saffron Milk by mixing in warm milk, thick cream, condensed milk and saffron strands. Add sugar only if more sweetness is desired. 

3. While the cake is still warm and still in baking dish, poke holes in with a fork and pour some of the saffron milk mixture. Put in the fridge for atleast 1 hour.

Serve chilled by cutting a slice of saffron milk soaked cake, top with fresh whipped cream and nuts, in lots of saffron milk. 

Enjoy the delicious Rasmalai Cake!