Diwali Delight In Every Bite Of This Irresistibly Soft Rasmalai Milk Cake By Chefs Pooja Dhingra And Natasha Gandhi; Recipe Inside

As the festival of lights approaches, homes are filled with vibrant decorations, laughter, and the irresistible aroma of traditional sweets. This Diwali, Chef Natasha Gandhi and Chef Pooja Dhingra bring a delightful twist to the festive table with their Rasmalai Milk Bikies Milk Cake. This enchanting dessert is not only a celebration of flavours but also a beautiful fusion of beloved Indian treats—rasmalai and Milk Bikies biscuits.

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What sets this cake apart is its unique preparation, where a soft, sponge-like cake is generously soaked in a luscious rasmalai mixture. This luxurious soak transforms a classic milk cake into an indulgent treat that perfectly complements the spirit of Diwali, where sharing joy and sweetness is paramount. It’s a dish that promises to leave an impression, making it an ideal centrepiece for festive gatherings.

Also Read: From Ras Malai To Jalebi, Here’s The Ultimate Guide To Making Your Favourite Indian Sweets Vegan!

Try This Delicious Recipe At Home

Ingredients:

For The Sponge:

• 2 cups All-purpose flour
• 2 tsp. Baking powder
• 2 cups Yoghurt
• 1 tsp. baking soda
• 1.5 cups Castor sugar
• 1 cup Vegetable oil
• 1 tsp. Cardamom powder
• A pinch of Saffron 
• 1 cup Milk Bikkies

For The Rasmalai Soak:

• 2 cups Milk
• 1 cup Condensed milk
• 1.5 cups Heavy cream
• 1.5 tsp. Cardamom powder
• A few strands of Saffron

Method:

1. In a mixing bowl, combine the yoghurt and baking soda. Set this aside for a few minutes to activate.
2. In another bowl, whisk together the castor sugar and vegetable oil until they are well blended.
3. Gradually add the yoghurt and baking soda mixture to the sugar and oil, stirring until smooth.
4. In a separate bowl, sift together the all-purpose flour and baking powder.
5. Carefully fold the dry mixture into the wet ingredients, ensuring not to overmix.
6. Gently fold in the crushed Milk Bikkies, along with the cardamom powder and saffron-infused milk. Mix until just combined.
7. Pour the batter into a circular baking pan and bake at 180°C (350°F) for about 25–30 minutes, or until a toothpick inserted into the centre comes out clean.
8. To prepare the soak, whisk together the milk, heavy cream, condensed milk, and saffron-soaked milk until smooth.
9. Once the cake is baked and cooled, poke holes all over the top. Gradually pour the rasmalai soak over the cake in two batches, allowing it to soak through for maximum flavour.
10. Finish off by topping the cake with crushed Milk Bikkies, whipped cream, sliced pistachios, and a sprinkle of dry rose petals for an elegant touch.

Serve this exquisite Rasmalai Milk Cake chilled, and watch as it becomes the star of your Diwali celebrations.

Cover Image Courtesy: Chef Natasha Gandhi/Instagram