Rasmalai tres leche. Rasmalai Tres Leches cake is the ultimate dessert mashup of Indian Rasmalai and Mexican Tres Leches cake!! Soft, spongy dumplings made out of fresh cooked paneer (aka ricotta) is boiled in a thin sugar syrup until doubled in volume. The tres leches mixture, generously infused with the sweet notes of saffron and the fragrant notes of cardamom, brings this Rasmalai Tres Leches Cake to life!

Tres Leches cake is a type of cake, where you bake the cake and soak it in a mixture of sweetened condensed milk, evaporated milk and heavy cream and then top it with whipped cream frosting. Rasmalai Tres Leches Cake If you a fan of Tres Leches Cake this flavour is the best one yet. Few months ago, I had some milk from Rasmalai (Indian dessert) left over and a small piece of vanilla cake left over too, so I warmed the milk and threw it over the cake and it was delicious. You can have Rasmalai tres leche using 13 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Rasmalai tres leche

Prepare 1 of little full fat milk.
It's 2 tbs of Vinegar or lime juice.
You need 4 tbs of Water.
You need 1/2 tsp of cornflour.
Prepare 2 cup of Sugar.
It's 6 cup of Water.
You need of For rabdi or thick milk.
Prepare 1/2 liter of milk.
You need 1/4 tsp of Cardamom powder.
It's 1/2 cup of sugar.
You need Pinch of kesar strands/yellow food colour.
You need 1/2 cup of whipped cream.
Prepare 1/4 cup of carrot halwa.

Tres leches Cake and Rasmalai (an Indian dessert that has paneer pieces soaking in the rich milk) together make a fantastic combination. Created this fusion cake, given the love for both these desserts. The Mexican Tres leches meets the ever popular Indian Rasmalai - and its a marriage made in heaven! Rasmalai milk cake is a sponge cake soaked in a Three milk flavoured with Rasmalai and topped with chopped rasagullas and whipped cream.

Rasmalai tres leche instructions

Boil the milk in a heavy bottom pan. Once it comes to boil switch off the flame. Add water into the milk to bring the tem of milk down a bit. Wait for 5 - 10 and than start adding lime juice till milk curdled.
Strain the curdled milk using muslin cloth to collect the chenna.
Squeeze out the water completely from the chenna make sure that it's not completely dry. The chena should be feel soft and moist even after you have squeezed out the water..
Add cornflour and start mashing the chena till it’s smooth. Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it..
Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil. Drop the balls in boiling sugar syrup and boil it 15 - 17 min. The balls will be in double size by then.
Once the balls cooked let them cool down to room temperature..
While the balls cool down to room temperature, prepared rabdi or thick milk.
In heavy bottom pan add 500 ml milk. Once milk brings to boil lower the flame continue to stir the milk at regular interval after 10 min add sugar and mix after 20 to 25 min milk will thicken to desired consistency. add dry fruits and saffron. Switch off the flame and let it cool 15 - 20 min..
Now squeeze the balls from sugar syrup, and transfer these balls in thicken milk, soaked them in to at least 4 hr or over night..
Now take whipped cream add carrot halwa in it, mix slowly..
Now take one rasmalai place whipped cream carrot mixture on it, cover this mixture with other rasmalai. Place little bit whipped cream carrot mixture on top. Serve chilled..

This Rasmalai milk cake is a fusion cake of Tres leches cake and indian sweets rasmalai. Coconut & Cardamom "Ras Malai" Tres Leches Cake with Toasted Coconut & Lime Zest Whipped Cream. Chef Paritosh Sharma of Farzi Caf, Cyber Hub, Gurgaon, makes 'rasmalai' with three different milk. Many people love Tres Leches cake. Some trace its origin to Nicaragua, others to Mexico, but I guess what matters is how good it tastes and how easy it is to make it!