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Pakistani Rasmalai Cake with Saffron Milk Soak

Pakistani Rasmalai Cake with Saffron Milk Soak

Alex Carter
An exquisite fusion dessert that layers the rich, cardamom-scented sponge of a Pakistani cake with a luxurious saffron milk soak. Inspired by the beloved flavors of Rasmalai, this cake offers a moist, aromatic experience perfect for celebrations.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 340 kcal

Ingredients
  

Ingredients

  • 1 cup All-purpose flour sifted
  • 1/2 cup Semolina (Suji) fine grain
  • 1 cup Sugar granulated
  • 1/2 cup Unsalted butter softened
  • 1/2 cup Plain yogurt room temperature
  • 4 large Eggs room temperature
  • 1 tsp Cardamom powder freshly ground
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 2 cups Whole milk for soak
  • 1/2 cup Condensed milk for soak
  • 1/4 tsp Saffron strands soaked in 1 tbsp warm milk
  • 1 tsp Rose water optional, for soak
  • 1/4 cup Pistachios slivered, for garnish

Notes

Storage: Keep refrigerated in an airtight container for up to 5 days. The cake tastes better the next day as it absorbs more moisture. Variations: You can garnish with chopped almonds or edible rose petals. For a richer flavor, add a pinch of saffron to the cake batter as well.