Blog

The festive season is finally here and lots of festive baking has been happening in my kitchen. Every day feels like bliss, working on delicious fusion recipes with my team for you guys to make in your homes and share with your loved ones!For most people, this dessert might sound like a hefty affair and you must be thinking, would I be making a cake and also ras malai to go with it? But it’s actually really simple once you understand how every component works-

Tres Leches is a vanilla sponge cake soaked in three different types of milk- condensed milk evaporated milk and heavy cream. “Tres Leches” in itself means three kinds of milk. A tres leches cake is very light with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk. The Rasmalai liquid is made with three types of milk- whole milk, condensed milk and heavy cream. This is what adds so much flavor to the cake and gives it the texture needed for a tres leches. I infuse the three milks with saffron and cardamom powder to give it all the festive feels and flavors of rasmalai. It’s important to use warm milk while making this liquid. A good quality heavy cream and sweetened condensed milk are then added to this milk and whisked well. Now now! When you see recipe, you’ll see that there’s A LOT of liquid. Don’t get intimidated by this and add all the liquid, I promise it’ll be worth it. Hi Shivesh! thank you so much for the recipe. I noticed that in your youtube video, you poured the milk mixture over the cake then left it in the fridge. Then you poured more over the single piece of cake in a serving plate. Please could you clarify how much of the mixture gets poured over the cake and how much is used when serving individual pieces. Thank you.That being said, making a good old Tres Leches cake has been on my to-do list for quite some time now and I came across something intriguing enough for me to try my hands on, which was the Rasmalai Tres Leches. Who doesn’t love Rasmalai? Count me out because honestly, I can gobble up ten of them in one go. And making a Rasmalai flavored Tres Leches sounded like the perfect opportunity to try out something new and festive in the kitchen. This cake tastes very similar to our beloved Ras malai and that’s exactly why you should be making it this Diwali!

In India, these two words don’t need a description! It’s the utmost favorite dessert of every household and the heart of every festive season. Ras malai is nothing but spongy dumplings made out of paneer (ricotta) infused in some delicious saffron milk and topped with chopped pistachios! A dessert that has the heart so many, ras malai makes for the perfect fusion with this Tres Leches make.Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

Hi Shivesh …love your baking skills & fusion of dessert is icing on the top… Love to use your services in my wedding services, have you got any plans to putting dessert counter in indian weddings….Because Indian loves kujh meetha hoan jayeThis is one recipe which I’ve had the most fun making this festive season and I hope you do too! Do tag me on Instagram using the #Bakewithshivesh, I’d love to see you guys recreating this in your kitchens!Hi, I’m Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.This cake becomes better as it sits so you can make the whole thing a day ahead of time and refrigerate until ready to serve. This is whether it is in cups or one big pan. It also keeps well for a few days after making. Not that leftovers are ever a problem per se.

Thank you! The cake just needs to be at room temperature before pouring, liquid can be room temperature or cold, it doesn’t make a big difference. For the big cake or the little jars the liquid will absorb as it sits!Have had a good recipe for tres leche cake but one that takes 5 and a half years! Could never imagine I could get the same taste with a tenth of the work! Thanks! This is one for the sacred recipe books.

Ras Malai is a traditional South Asian dessert in which sweetened milk is cooked and perfumed with chopped nuts, cardamom and a little saffron (sometimes, not always). Sweetened tender mini cakes are then placed in that milk to soak up all those flavours.Rasmalai is a popular Indian dessert made up of soft cottage cheese/paneer balls soaked in a thick sweetened milk flavoured with cardamom, saffron usually garnished with nuts.

**if you make and enjoy this recipe, please leave a comment and star rating. please tag us on instagram. we love to see your creations and your feedback helps us to shape future content! we love to hear from you. thankyou! xRasmalai Milk Cake – Of all the milk cake recipes out there, the Ras Malai version has to be the most delicious. This is a recipe for the BEST Ras Malai Tres Leches Cake/Milk Cake infused with a three milk cardamom and saffron syrup. The cake itself is light and it just melts in the mouth!

Milk Cake/Tres leches/pastel de tres leches, torta de tres leches or biscuits de tres leches is a light and airy sponge cake made with whipped egg whites.Tresc Leches Cake is as much about texture as it is about flavour. It simply melts into the mouth and tastes sweet and lightly aromatic with cardamom and saffron.

Making Milk Cake with Ras Malai flavours feels like a bit of a no brainer because essentially Ras Malai is cheese dumplings floating in and infused in a cardamom and saffron syrup.Once the cake has cooled holes are poked all over it with a fork and a three milk syrup is poured into it. This consists of Evaporated Milk, Whole Milk or Cream and Condensed Milk.

Hi Raisha, It would work but I recommend you make the batter as mentioned and then divide it in half into a 4-inch pan and then bake cupcakes of the remaining batter. This way the proportions will remain accurate. Hope this helps!

Mix well until combined. Close the lid with vent to sealing and cook on manual high for 1 minute followed by natural release. Quick-release is not recommended as the milk will splatter all around.

Ras – Also referred to as Rasmalai milk or syrup. It is the thickened saffron and cardamom flavored milk that is used to flavor the cake and also the whipped frosting. Depending on the quality of your saffron, ras can be pale to dark yellow color.The unfrosted cake can be stored at room temperature for 2 days and refrigerated for a week. Store frosted cake covered in the refrigerator for 3-4 days.

18 – Add a generous amount of frosting to the cake and using a spatula spread it out evenly on the top part only as much as possible. It doesn’t need to be perfect.

The sponge cake – This is a light, airy, soft, eggless, and butter-free sponge cake. To keep it egg-free I’ve used yogurt and flavored it with cardamom powder and Rasmalai milk which imparts it a light yellow color.1 – While the instant pot is switched off, add all the ingredients water, evaporated milk, whole milk, cardamom powder, a pinch of saffron, sugar, and condensed milk in this order to the stainless steel insert of the Instant Pot.

Hi Shruti, Sure, instead of cool whip you can make whipped cream frosting from scratch. Use heavy whipping cream and whip until stiff peaks. I have a detailed step-by-step for it in my Vanilla Sponge Cake with Whipped Cream and Fruits recipe.I’ve used evaporated milk and Instant pot to make rasmalai milk as it’s quick and easy. You can also make this in a pot on the stovetop and replace evaporated milk with whole milk but the consistency will be slightly thinner.

Hi Isha, Thank you for considering this recipe for your celebration! You can use 16oz cool whip in place of whipped cream frosting. Mix in the rasmalai milk (1/4 cup) mentioned and then use as mentioned in the recipe in-place of whipped cream frosting. Looking forward to hear how it turned out!Step 2 – Open the lid and mix well. Leave the lid open to cool. The milk layer (malai) will form as the milk cools, mix it in for that delicious thick milk. Rasmalai milk (ras) is ready.

Sponge Rasmalai cake – all-purpose flour, baking powder, baking soda, salt, sugar, yogurt, flavorless oil (canola or vegetable oil), and rasmalai milk.Hi Shweta! I want to make this cake ahead of a party and freeze so I can assemble later. For freezing the cake, do I add ras to the cake and freeze or freeze just the cake and add ras after defrosting? Thanks Hi! I Tried this recipe and it turned out perfect, everyone loved it Thanks for sharing. One question how do I make more quantity of ras ( rasmalai milk) can I still use just one can of evaporated milk and add more milk instead? If yes then roughly how much and Will the consistency and instant pot timing change? Thank you so much This cake can be served just as is topped with whipped frosting but since it’s a rasmalai cake, I like to add a bit of the rasmalai milk on the serving plate and place the cake piece on it.I am so happy to read this! Thank you so much, Prasanna for making this cake recipe and for sharing your detailed feedback. It truly means a lot and I can’t wait for you to try more recipes! Thanks again!

I made 2 cakes did 4 layers and the outcome was simply out of the world! The cake was super soft and spongy. With the cake soaking up the Ras it was pure heaven. Every bite was literally melt in the mouth. I can keep going on and on.Hi Sneha, Sorry to know that your cake turned out dense. Overmixing the batter after adding dry ingredients usually results in a denser cake. Please try next time and mix just until the wet and dry ingredients are combined.

Hi Prasanna, That’s an awesome idea, and thank you for considering this recipe for your special occasion. I would recommend doubling the recipe and baking it in two separate pans. Depending on the number of people, you can also bake this cake and then cut it in half. Soak it after cutting and then frost. I recommend an 8-inch pan as mentioned in the recipe.Hope this helps!Preheat the oven to 350°F. Line an 8 inch round baking pan or 8X8 square pan with parchment. Spray oil (lightly) on the pan and on the parchment paper. Keep aside. It is an eggless sponge cake soaked with the rasmalai milk (ras or syrup) topped with rasmalai flavored whipped cream and garnished with nuts and rose petals. Rasmalai cake is our new favorite sweet to celebrate special occasions. From festivals to birthdays, anniversary and now on popular demand it was part of new year’s celebration too!Keep the wire hook attachment and the stand mixer bowl in freezer for 15 minutes just before you make the frosting and chill the whipped cream in the refrigerator.

I have kept it simple and just applied the frosting on top. I did not divide the cake into layers but you can slice it in half and frost it like this mango cake too. Either way its delicious!17 – Remove the chilled soaked cake and place it on the cake stand or the serving plate, add a tablespoon of the frosting at the center of the cake stand. This will act as glue to hold the cake in place

If I need to make it a 2 layer cake would you suggest doing cake in 2 separate pans or can I cut through after all the milk is soaked then do the frosting?I wasn’t in the mood for anything fancy so just made a simple whipped cream frosting flavored it with ras and garnished with some nuts and rose petals. Voilà! It was an instant hit!! Unfrosted cake can be frozen. Allow to cool completely, cover in a cling wrap and seal airtight before storing in freezer. When ready to use, thaw at room temperature and then frost. Hi, yes you can double the recipe. Divide the batter into two 7-8 inch pans and baking time remains unchanged. Any different pan sizes will result in different baking times. Yes, a spring foam pan can be used.Hi Sonia, so glad that you tried the recipe and loved it! You can double the recipe for rasmalai milk, the cooking time remains the same. Hope this helps! Hope you enjoy this Eggless Rasmalai Cake!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!! Whipped frosting – To keep up with the light and airy theme, I prefer using whipped cream frosting to bring this cake together. It’s flavored with vanilla extract and rasmalai milk which also gives it a tinge of yellow color.I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

Note: It will be sufficient even if you use ¾ th can of condensed milk (392 gms) and 1.5 cups of milk. We have a sweet tooth, so I use up the entire can and we enjoy the creamy milk too. So adjust to suit your need. Rasmalai is a Classic Indian dessert consisting of juicy cheese discs served with thickened milk. The term Rasmalai consists of 2 words – Ras & Malai. In Hindi Ras means “Juice” and Malai translates to “Cream”. So it is something that’s juicy and creamy. 9. At this step you must have chenna that is just moist with no dripping water and not sticky. Knead it well until you get smooth, grain free and non-sticky chena. You must not knead to the extent that chenna begins to release grease or fats.

10. Divide it to 12 equal portions. Make balls and flatten them gently. You can also make rasgulla or chum chum. If you find the edges cracked up, gently smoothen them. Cover and set them aside.This method will not work if you are using pasteurized & homogenized milk. Infact the milk will not curdle at all unless you continue to boil the milk.

Boiling & curdling milk correctly will give to the super soft chena. If the chena is not soft then rasmalai will not turn soft but instead will turn hard.Curdle first by adding the acidic ingredient & then turn off the stove. Immediately pour ice cold water or add ice cubes to stop it from cooking further.Method 2 – Using non-homogenized milk (not packet milk, but fresh from milkman): This method is to bring the milk to a boil. Turn off the stove and rest for about 5 to 10 minutes to cool down the milk slightly. Then curdle the milk by adding the acidic ingredient.

Chenna is later drained of its whey, then it is kneaded and shaped to discs. These discs are cooked in boiling hot sugar syrup so they puff up and get a porous and spongy texture.This depends of the kind of milk used. If using non-homogenized milk 45 to 60 mins is just good enough. If using homogenized then it depends again on the kind of milk. I consider chena to be perfect if it passes this test. Take a small portion of the chena and smear it to a smooth surface like your kitchen countertop or chopping board. Method 1 – Using homogenized &/or pasteurized milk: This first method is to curdle the milk immediately after the milk comes to a boil whilst milk is still on the stove.1. Making rabri. Pour 3 cups milk to a heavy bottom pot. Bring it to a boil on a medium flame. Add saffron/ kesar and keep stirring every few minutes to prevent burning.

On the other side (second step), full fat milk is simmered until thick & then sweetened to make rabri (sweet thickened milk). It is flavoured with cardamoms and saffron. This tastes super delicious with bursting flavours.15. Take out one by one and cool. Gently squeeze them in between your palms to remove the absorbed sugar syrup. You can also do it with a spatula and spoon.Making Rasmalai is similar to making rasgulla, but this is a 3 step process. The first step is to curdle the full fat milk with an acidic ingredient to make chenna (Indian cheese) & this forms the main component of the sweet.

1. You can use any ready made rasgulla. Squeeze the syrup out of the balls. Do not press them too hard, they will break. Make sure that the syrup is extracted from the balls else they will not absorb the milk. Set these aside.

The main purpose of kneading chena is to make it smooth and soft without being grainy. So do not go by the clock, knead it until you get a soft, crumb free and smooth texture.Tie up the paneer in the cloth like shown in the picture. Squeeze off the excess water. Hang it up on a hook for 45 minutes to 1 hour for the whey to completely drain.

The last part involves assembling. The spongy cooked chenna discs are drained of the sugar syrup and added to the thickened milk/ rabri. Lastly garnished with nuts and served.Master the art of making soft, spongy & juicy Rasmalai with this easy recipe. Rasmalai is a popular East Indian delicacy made with milk, a curdling agent, sugar, nuts, saffron and cardamoms. These sweet, juicy and soft cheesy morsels are addictive and super delicious. In this post I share 2 ways to make Rasmalai with stepwise picture – one is the conventional way and other is the instant method (10 mins) using store bought rasgulla & condensed milk. I also answer plenty of Faqs (at the end of this post) which help you achieve the best.

Over all the time it takes to knead depends on how grainy your paneer is. More acidic ingredient can make your chena more grainy. So just knead until your chena is crumb free and soft.My time tested recipe will help you make soft and juicy rasmalai that literally melts in your mouth. I share the 3 key pointers to make them the softest, which is the characteristic of a well-made rasmalai. 3. Adjust the flame as desired to suit your convenience. Do not use high flame milk may overflow the pot. Keep stirring every 2 to 3 minutes, moving aside the malai/cream that comes on top. Turn off when it gets condensed to half the quantity. 4. While the rabri is getting done, bring 5 cups milk to a boil in another pot for making chenna/paneer. If you are using non-homogenized milk then take off the milk from the stove and allow to rest for 5 mins. Then add the vinegar.This ice cold water or ice cubes will keep your chena super soft as it stops further cooking. This method is best if you are using pasteurized or/& homogenized milk.

Too grainy, dry or very crumbly chena indicates over drained. In this case you can knead with a moist hand. You can also dip your hand in whey as many times as required and knead.All content on this blog is owned by Vegan Richa LLC. Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

Hi, I’m Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.For the flour, use 3/4 cup of oat flour, 3/4 cup of almond flour, and 1/3 cup of potato starch and for the liquid in the recipe, use half a cup of milk and half a cup of club soda instead of 1 cup milk.

Tres Leches is a light and airy sponge cake soaked in three kinds of milk: usually evaporated milk, condensed milk, and heavy cream. Bengali Ras Malai traditionally consists of small soft cheese curd balls or mini cakes immersed in saffron and cardamom-scented sweetened thickened milk. Can you already guess what we did here to combine the two? Yes, we bake a moist vegan sponge cake and soak it in a rich, homemade 3 milk mix seasoned with cardamom and saffron. The result is simply divine!If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

I made this today for guests coming tomorrow. Have just poured the milk mixture and in the fridge now, will make the coconut cream tomorrow. So far honestly it looks and smells incredible!

Tres Leches Cake should be refrigerated – both because of the soaking liquid and the whipped topping. You can keep this cake chilled in the fridge for up to 5 days. It actually gets better and better.

Burnt on the edges is probably because the oven is heating unevenly or my more than the temp listed. and also if the cake don’t rise at all, it will brown more. Once you figure out the first issue, check the cake at 19-20 min mark if it’s done.What are you referring to as soda. If it’s an aerated drink then it is club soda. If you are referring to baking soda, then no that can’t be a substitute

You don’t want the cake batter to be too liquid but also don’t want it to be too muffin-like. If it’s too thick, add in 1 tablespoon or so more of non-dairy milk. If it’s too thin, then add in 1 or 2 tablespoons more flour.You can use oat flour, your choice of plant-based milk, and omit the almond extract for the cake itself. For the milk mixture you can increase the amount of oat milk and use the thick part of the coconut cream. But note that the flavor and texture will be different than the original recipe. This Vegan Ras Malai Tres Leches Cake combines two of my all-time favorite desserts, Rasmalai and Three Milk Cake! A new Latin twist on one of the most delicious Indian sweets out there – traditional Bengali Ras Malai / Rasmalai. I am hoping to modify this recipe for someone who has an almond and cashew allergy (but can eat pistachios and coconut). How might using only pistachio flour in the cake and only pistachios in the milk (no cashew) impact the recipe? Thanks!I used a metal pan and baked for ~35 minutes because I did not want it to get too soggy when soaking later. Saved some of the milk mixture and folded that into the coconut cream to give it a wonderful red hue from the saffron. Awesome!! That’s a great way of serving! My non loves it with a lot of liquid while my dad likes it more cake like so def good to leave some milk on the side! After the vegan tres leches cake has chilled, a simple coconut whipped cream and some chopped pistachios are added as finishing touches. If you want, add some vanilla or cinnamon to the coconut whip as you prepare it. It’s the cozy season after all. You can serve it topped with the whipped coconut cream or serve with a custard made of the 3 milk mixture!Tres Leches Cake is always best served chilled and while the flavors make this perfect for Diwali, fall, and winter, I am thinking that this cake would also be the perfect summer cake.

I’m so excited to make this in the gluten free version! Can you clarify if the gluten free flour mixture (3/4c oat flour, 3/4c almond flour, and 1/4c potato starch) replaces both the 1 1/4c all-purpose flour AND the 1/4c almond flour? Or should I make that mixture and add an additional 1/4c almond flour? Thank you!

That’s right, this Tres Leches Cake is NOT made with butter or oil. The egg whites are the main leavening agent that give it a sponge cake texture, and the three milks poured on top get absorbed by the cake, making it moist without the need of oil or butter.Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

First cake I forgot the milk. Cake will be great for strawberry short cake. Second cake made correctly turned out beautiful and tasted great. Will definitely be making again.

The cake is similar to an angel food cake. The whipped egg whites in the batter make it extra light and spongy. After baking the cake you poke holes in it with a fork and pour three types of milk over the top–evaporated milk, sweetened condensed milk, and whole milk–hence the name “tres leches”.Every person in my family would rank Tres Leches Cake in our top favorites of all time! I love that it’s not overly sweet, it’s super easy to make, I can make it in advance, and its absolutely delicious! We make it really often, especially when we’re having a bunch of other Mexican food favorites to serve with it. You can make Tres leches cake 1-2 days in advance. In fact, I love to make this cake the night before so that the cake has a lot of time to soak up the milk mixture. Tres leches literally means, “three milks” and Tres Leches Cake is an ultra light sponge cake soaked in a sweet milk mixture. It’s popular in Mexico and Latin America and throughout the United States as it’s often available at Mexican restaurants. So I’ve been seeing a lot of dessert shops do rasmalai tres leches cake….YES. That’s all i have to say. The idea is genius, so I wanted to try making it! Hi can’t wait to make this, would you use heavy cream or whipping cream to substitute for the double cream. I’m in Canada can only find the two / thanks 🙏🏼

I have seen that some rasmalai that has rose water in them too. From the rasmalai I grew up eating, I’ve never gotten a strong rose flavour from them so I didn’t add it into this.The main flavours of rasmalai usually come from cardamon, saffron and pistachio. So for this, I infused the milk mixutre with some cardamon and saffron, and then I added chopped pistachios on top.

Let the cake cool down in the pan for 5 minutes, then loosen the sides using a butter knife and invert it on a cooling rack. Let the sponge cake cool down completely and then put it back into the pan.16) Now place rasmalai pieces on top of the cake. In a single layer. Depending on the size of your rasmalai, you’ll need more or less. I have used 9 pieces and I am going to cut this cake into 9 pieces. So 1 piece per person.

Super easy to make (beginner-friendly): Here I have used store-bought rasmalai. So we need to just bake the sponge cake, make whipped cream and assemble into cake layers. Simple, even beginners can make it too.This eggless rasmalai cake is the ultimate Indian fusion dessert. The spongy cake soaked in flavored milk, and topped with rasmalai, and whipped cream, you’ll get all of these in a single bite. This makes the perfect treat for the festive season.

12) Beat it using a whisk attachment (medium to high speed) until it reaches a stiff peak (meaning the cream has thickened and is keeping its shape). Do not overwhip it otherwise butter will start to separate.15) Now pour the rasmalai ‘milk’ all over the cake slowly and let it absorb the milk. For this purpose, you’ll need around ½ cup of milk. Rest will be used while serving.

All of these desserts are healthier than their traditional counterparts, and many have gluten free and/or vegan alternatives. But the most important part is that they are all so tasty, so satisfying, and are total crowd pleasers!Top Cake, Chill, Serve: Top your rasmalai tres leches cake with additional whipped coconut cream if needed and crushed pistachio nuts. Return to the fridge for an hour before cutting and serving. Place a serving of this Indian tres leches milk cake on a plate and pour some of the remaining milk around the base.

Rasmalai itself is a traditional Indian dessert made with a soft chenna cheese (cottage cheese) similar to the texture of ricotta cheese. Ras translates to “juice” and malai translates to “cream.” In this recipe the creamy cheese balls are covered with a flavorful, sweet milk. Taking this dessert and transforming it into a ras malai milk cake is the perfect combination!