A well put together Baked Mithai and Rabdi

A spongy, fluffy, homemade white cake often remains our definition of a beautiful, baked delight that we use to pamper ourselves in our spare time. But why limit yourself to just one option when these regular, fluffy white cakes can also be turned into Malai Cakes, made with the same ingredients but with a certain opulence of delicious dollops of malai or rabdi poured over them? The ingredients for the cake are the same, but the process of making the batter is a bit different, which starts with beating the butter into a fluffy batter and incorporating the wet and dry cake elements into it one by one.

Many variants of Rasmalai

If you pay close attention to the Malai Cake recipe, you will find them oddly common to Rasmalais. The dish contains almost the same constituents used for making rabdi and cake with slight differences. Besides the method of making and the concept of soaking mithai with rabdi, it is exactly the same as Rasmalais. Some of the other sweets made based on the concept of Rasmalai are Kesar Malai Roll, Bread Rasmalai, Rasmalai Cupcake, and Chena Payas.

Preparation: 1h30

Cooking: 40-50 minutes

Servings: 1 Malai cake


For the preparation of the cake:

⅓ cup salted butter or refined oil

200ml) milk

½ cup powdered sugar

⅓ cup yogurt

1 cup refined flour

½ teaspoon baking soda

1 teaspoon baking powder

For the preparation of the malai:

750ml whole milk

½ cup milk soaked in saffron

2 tablespoons powdered milk

2 tablespoons of sugar

A handful of sliced ​​pistachios

A handful of slivered almonds


Take the butter in a mixing bowl and whisk it to make it soft, then add the powdered sugar and whisk everything together.

Then add the yogurt and whisk vigorously until smooth.

Sift the refined flour, baking soda and baking powder and mix with a spatula.

Then add 200 ml of milk in three times to this mixture and mix and whisk well to obtain a smooth paste.

Transfer this dough to the oven tray greased with butter and sprinkled with a little refined flour. Tap the plate a little to distribute the batter evenly.

Preheat the oven to 180 degrees Celsius and bake for about 20 minutes.

Alternatively, you can also cook the cake in a steamer for 30-35 minutes over low heat.

In another saucepan, heat the whole milk over high heat and continue to stir until it boils.

Then lower the heat and simmer.

Meanwhile, mix the powdered milk nicely with the saffron milk and add it to the boiling milk.

Stir and cook continuously over low to medium heat until the milk has reduced by 25-30%.

Turn off the heat and set aside to cool.

Meanwhile, check if the malai cake is cooked and when it is fully cooked, pierce the cake with a fork.

Then cut this cake with a knife into equal squares.

Pour ¾ of the rabdi over the milk cake, and keep the rest to serve when eating.

For maximum saffron flavor in milk, soak saffron strands for 30 minutes in lukewarm milk. You can also replace the saffron with cardamom. This rabdi does not need to be as thick as rasmalai rabdi but will have a thin consistency. Refrigerate the Malai cake for an hour before eating it as it will double the pleasure of eating this dessert.

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