Table of Contents
Sponge Rasmalai cake – all-purpose flour, baking powder, baking soda, salt, sugar, yogurt, flavorless oil (canola or vegetable oil), and rasmalai milk. Whipped cream frosting – heavy whipping cream,vanilla extract, rasmalai milk, and powdered sugar (confectioners sugar)
11 – Pour half a cup of the rasmalai milk over the cake. Spread with a brush or spoon to make sure it spreads evenly all over the cake.
Rasmalai milk – evaporated milk, whole milk cardamom powder, pinch saffron, sugar, and condensed milk. Sponge Rasmalai cake – all-purpose flour, baking powder, baking soda, salt, sugar, yogurt, flavorless oil (canola or vegetable oil), and rasmalai milk.
This eggless rasmalai cake made in the instant pot is soft and spongy. Drizzle some rabri (a thick, sweet sauce) over it, top with nuts and powdered cardamom, and you have a decadent desi dessert ready to impress!
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…