Name: Thandai Rasmalai Cake recipe by Ruchi Bhatia at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 3/4 Cup All purpose Flour; 1/4 cup Curd; 1/4 cup sugar; 1/8 tsp Baking powder; 1/2 teaspoon soda; 1/8 cup butter; 1/8 cup cashew powder; 1 tablespoon thandai powder; 1 tablespoon Milk powder; Some dried rose petals ( optional); 1/4 teaspoon almond essence; Frosting -; 1/2 cup whipped cream; Few drops of yellow color; 6 pieces of ready made Rasmalai; 1/4 cup chopped pistachios; Few stands of saffron

Ingredients Serving: 6

3/4 Cup All purpose Flour
1/4 cup Curd
1/4 cup sugar
1/8 tsp Baking powder
1/2 teaspoon soda
1/8 cup butter
1/8 cup cashew powder
1 tablespoon thandai powder
1 tablespoon Milk powder
Some dried rose petals ( optional)
1/4 teaspoon almond essence
Frosting -
1/2 cup whipped cream
Few drops of yellow color
6 pieces of ready made Rasmalai
1/4 cup chopped pistachios
Few stands of saffron

Instructions

Mix butter, sugar and curd and beat for 5 minutes.
Sift flour, baking soda and baking powder 2-3 times.
Add thandai powder, rose petals powder, cashew nut powder in a cream butter-sugar.
Add flour and milk powder, beat untill well incorporated.
Add almond essence and pour this mixture in a prepared tin.
Bake for 35 min at 160 degrees Celsius.
Assembling the cake-
Cut the cooled cake into 3 layers Sprinkle the rasmalai milk on the first layer. Spread whipped cream on it.
Squeeze out 3 -4 pieces of rasmalai and cut into chunks. Spread them on whipped cream.
Do the same process with second layer too. Place the top layer and spread whipped cream on top and sides .
Place it in fridge for 10 minutes to set. Apply another layer of the cream.
Place the squeezed rasmalai on the top. Garnish and decorate it with pistas and fresh rose petals. Chill before serving.

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