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RasMalai Cake Cups

Sarika Gunjal
This Rasmalai Cake Cup is an amazing dessert option which is individually portioned and can be made a day ahead for your next get-together.
5 from 1 vote
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Prep Time 1 hour
Course Dessert
Cuisine Indian
Servings 24

Equipment

  • 1 Kitchen Aid mixer or any other hand mixer
  • 2 baking sheet pans
  • 1 spatula
  • 1 cookie cutter

Ingredients
  

  • 1 box 20 pieces Nanak Rasmalai homemade or store bought
  • 3 tubs cool whip or you can use heavy whipping cream Which ever is available
  • ¾ sheet vanilla cake homemade or boxed cake mix
  • 3-4 tbsp powdered sugar (10x)
  • 1.5 tsp cardamom powder
  • 7-8 drops rasmalai essence or rose essence
  • 1-2 tbsp food grade dried rose petals for garnish
  • 1-2 tbsp Unsalted pistchios chopped for garnish
  • ½ cup milk
  • ¼ cup water
  • 4-5 strands saffron
  • 1-2 tbsp sugar

Instructions
 

  • First thaw the frozen Nank Ras Malai if using store bought by leaving it out of the fridge or freezer. It could take a whole day. Make sure it is completely defrosted.
  • In the meantime, bake your vanilla cake. I added cardamom powder to the cake mix to give it that Indian touch. Once the cake has cool down and it is not too hot, wrap it in serene wrap and put it in the fridge.
  • I made some of the milk, water, saffron, sugar mixture by boiling it, as the I thought the rasmalail liquid wont be enough when assembling the dessert.
  • Let that cool down too. Place it in the fridge as we wont that to be cold too.
  • Now it is time to get our whipping cream ready. Since I couldn't find the whipping cream, I used the cool whip instead.
  • Place your kitchen aid pot into te fridge for a few mins as it helps with the process of whipping the cream.
  • Now add, two tubs of the cream, add the powdered sugar, rasmalai liquid about 4 tbsp and the ras malai essence to it and whip it till stiff peaks.
  • At this time get your piping bag ready. In one of the bags add the round nozzle and other one use the star nozzle.
  • Place the cups in array of line so that the assembly can be done quickly.
  • Take the cake out of the fridge, using the round cookie cutter cut cake roundels. Then slice it in half.
  • Start placing the cake roundels in each cup. Sprinkle the milk mixture to moistened the cake. Now pipe the cream from the one which has a round nozzle.
  • Now add another layer of the cake roundel in every cup. Again sprinkle the milk mixture to moisten the cake and a teaspoon of the ras from the ras malai box. At this time pipe the whipping cream in a circular motion using the star nozzle. This will give the rose shape.
  • Cut the Ras Malais in half and place it on one of the sides of the cup. Sprinkle it chopped pistachios and rose petals.
  • Once all the cups are ready, place it in a tray and cover it with the serene wrap and put the tray in the fridge for atleast 2-3 hours.
  • Your Ras Malai Cake Cups are ready. Serve it chilled.