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The ingredients needed to make Rasmalai handi cake:
- Get For cake base-
- Prepare 1/2 cup powdered sugar
- Get 1 cup maida
- Prepare 1/2 cup fresh curd
- Provide 1/4 cup oil or butter
- Prepare 1/2 tsp elaichi powder
- You need 1/4 cup rasmalai milk
- Provide 1 tsp baking powder
- Prepare 1/2 tsp baking soda
- Provide 1 tsp vinegar
- Get For icing the cake-
- Get 1 cup whipping cream
- Get 3 tbsp Neutral jelly
- You need As required Yellow & pink food colour
- Prepare 8 pieces Rasmalai
- Prepare As required Rose pettals
- Get As required Silver balls
- Use As required Pista
- Provide Few Kesar strands
- Prepare 20 gms Melted chocolate
Steps to make Rasmalai handi cake:
- Mix oil, curd & sugar. Seive the baking soda, baking powder and maida with a sieve and mix well with the wet mixture. Add vinegar to it. Now put the mixture in a greased cake tin and bake the cake in the preheated microwave in convection mode at 180 degrees Celsius for 30 to 35 minutes.
- Whip the cream with electric beater and add elaichi powder, yellow food colour and rasmalai milk in the cream.
- Cut the cake in 3 equal layers.
- Put one layer of the cake on the turntable and soak it with rasmalai milk, then put a layer of whipping cream on it, add some crushed rasmalai balls on it, repeat the step again. Now put the last layer soaked with rasmalai milk on the top.
- Now cover the whole cake with whipping cream and give it a dome like shape. Now cover it with yellow glazed neutral gel.
- Make a ring shape on the top of the cake with pink coloured whipping cream and put some rasmalai pieces on it and decorate it with the decorative items.
- Make some designs on the handi with melted chocolate.
- When whip to the cream add elaichi powder in the cream.
- Make some tiny flowers in the bottom of the cake.
How to make Rasmalai.-Soft spongy chenna or coagulated milk cakes floating in sweet milky syrup. No matter which way you are going to prepare, this delicious Bengali sweet Rasmalai Mithai. Ras malai - Ras literally translates to "juice" and malai to "cream". Making rasmalai at home is similar to making rasgulla. Both of these are easy but quite tricky to make them perfectly soft and juicy.
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