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Rasmalai Cake | Rasmalai Cake Recipe

Delicious rich rasmalai cake, a spongy eggless cake topped with a milk sauce which taste absolutely divine.
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine Indian
Servings 10 servings
Calories 300 kcal



  • All Purpose Flour / Maida - 1 ½ cup 180 grams
  • Sugar - ⅔ cup
  • Plain Yogurt / Curd - 1 cup
  • Oil or Melted Butter - ½ cup
  • Vanilla Extract - 1 tsp
  • Cardamom Extract or Cardamom powder - ½ tsp
  • Yellow food colour - few drops
  • Baking Powder - 1 tsp
  • Baking Soda / Cooking Soda - ½ tsp
  • Milk - ¼ cup


  • Milk - 1 liter
  • Sugar - ½ cup
  • Yellow food colour as needed
  • Pistachios - 3 to 4 tblsp chopped finely


  • Preheat oven to 180 degree C. Spray a glass baking pan with oil and set aside.
  • Take yogurt, sugar, oil, vanilla extract and cardamom powder in a bowl and whisk till sugar is melted.
  • Add in food colour and mix well.
  • Add in baking powder and baking soda and mix well.
  • Add in flour and fold gently till combined.
  • Add in little milk if the batter is too thick.
  • Spoon this into the greased baking pan and bake for 25 to 30 mins till cake is cooked.
  • Remove the cake from oven and leave to cool completely for few hours.
  • Now take milk in a sauce pan, boil this and reduce it to half the quantity.
  • Now add sugar and continue to cook till thickened.
  • Add in food colour and mix well.
  • Now take the cake and prick all over the cake using a fork.
  • Now pour the sauce all over the cake.
  • Top with pistachios.
  • Chill the cake in fridge for few hours.
  • Slice and serve.



1)You can make the cake 2 days in advance and store in fridge.
2)This cake stays good for a week in fridge.
3)You can add saffron in the milk mixture for more aroma.
4)Cardamom powder can be added in the milk.
5)Any nuts can be used.
Nutrition Facts
Rasmalai Cake | Rasmalai Cake Recipe
Amount Per Serving (1 g)
Calories 300
* Percent Daily Values are based on a 2000 calorie diet.
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