5 Reasons you’ll love this recipe
No-Bake & Fuss-Free
No need to bake or make rasmalai from scratch—just layer and soak! It’s an effortless shortcut to a rich, traditional dessert.
Make-Ahead Friendly
Tastes even better the next day as the cake absorbs the spiced milk, making it a perfect prep-ahead dessert for gatherings.
Elegant & Impressive
Despite being simple to make, this dish looks beautiful and festive—ideal for Eid, Diwali, or dinner parties.
Fusion Twist on a Classic
Combines the nostalgic flavor of rasmalai with the ease of milk cake—modern yet authentic.
Customizable Flavours
You can adjust sweetness, spice levels, or toppings to suit your taste—try rose water, saffron, or different nuts.
Top Tips
Use Quality Madeira Cake
Choose a dense, firm cake so it holds up after soaking without falling apart.
Simmer, Don’t Boil
Gently simmer the milk mixture to infuse flavor from the cardamom, bay leaf, and cinnamon without curdling the cream.
Strain the Milk (Optional)
For a smoother finish, strain out the whole spices before pouring the milk over the cake.
Let It Soak Fully
Refrigerate for at least 2 hours, but overnight is best for maximum flavor absorption and a luscious texture.
Whip the Cream Just Right
Beat the double cream with icing sugar and vanilla until soft peaks form for a light, pillowy topping.
Ingredients you need to make Rasmalai Milk Cake
- Madeira Cake
- 300ml Evapourated Milk
- 200ml Condensed Milk
- 200ml Whole Milk
- 2 Bay leaves
- 3 Cardamom Pods
- Small Cinnamon stick
- 300ml Double Cream
- 20g Icing Sugar
- 1 tsp Vanilla Extract
- Chopped nuts to garnish
How to make Rasmalai Milk Cake
In a saucepan over medium heat, combine milk, cream, condensed milk, cinnamon stick, cardamom pods and bay leaves and simmer gently for 5–7 minutes, stirring occasionally.
Slice the Madeira cake into thick pieces and place them in a serving tray or deep dish, ensuring the base is snug but not overcrowded.
While the milk is still warm (but not hot), pour it evenly over the cake slices. Let the cake absorb the milk for at least 1–2 hours in the fridge, or overnight for best results.
Just before serving, sprinkle with chopped pistachios or almonds.
Storage tips
Refrigerate in an Airtight Container
Store leftovers in the fridge for up to 3 days. Cover tightly to keep the cream and cake fresh.
Add Nuts Just Before Serving
This keeps the chopped pistachios or almonds crunchy, rather than softening in the fridge.
Avoid Freezing
Freezing is not recommended as the texture of the cake and cream may change after thawing.
Serve Chilled
This dessert tastes best when served cold—refreshing, creamy, and perfectly set.
Use Leftovers Creatively
Leftover rasmalai milk cake makes a great filling for trifles or parfait-style desserts the next day.
Other recipes you might like
Cinnamon Swirls – Cinnamon Swirls – My Simple Eats
Cookies and Cream Lasagne – Cookies and Cream Lasagne – My Simple Eats
Strawberry and White Chocolate trifle – Strawberry & White Chocolate Trifle – My Simple Eats
Rasmalai Milk Cake
Ingredients
- Madeira Cake
- 300 ml Evapourated Milk
- 200 ml Condensed Milk
- 200 ml Whole Milk
- 2 Bay leaves
- 3 Cardamom Pods
- Small Cinnamon stick
- 300 ml Double Cream
- 20 g Icing Sugar
- 1 tsp Vanilla Extract
- Chopped nuts to garnish
Instructions
- In a saucepan over medium heat, combine milk, cream, condensed milk, cinnamon stick, cardamom pods and bay leaves and simmer gently for 5–7 minutes, stirring occasionally.
- Slice the Madeira cake into thick pieces and place them in a serving tray or deep dish, ensuring the base is snug but not overcrowded.
- While the milk is still warm (but not hot), pour it evenly over the cake slices. Let the cake absorb the milk for at least 1–2 hours in the fridge, or overnight for best results.
- Just before serving, sprinkle with chopped pistachios or almonds.
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