Malai cake is delicious and quick to make as a dessert. The soft Malai cake tastes much like Ghevar, a classic Indian sweet. You should try this recipe if you’re missing Ghevar like I am. Malai cake is a delicious dish. This delicious and simple dessert dish is suitable for any occasion and may even be served during any party, festive season, anniversary, or birthday party. We prepare an eggless malai cake for this dessert and top it with a creamy malai topping and chopped mixed nuts because many of you don’t eat eggs during the festive season.
For this, you may simply make your malai by removing the top layer of milk and keeping it in the fridge for 5-6 days. Simply store the malai in a container and whisk together the ingredients to make this delectable cake once you’ve collected enough. Serve this cake plain or with chocolate and butterscotch sauces on top. Your child will devour this cake in no time. Please try this recipe, rate it, and let us know how it came out.
Malai cake recipe
- 7 cups full-fat milk for rabri
- 1/3 cup sugar
- 1/3 cup yogurt
- 1/3 cup oil
- 1 & 1/2 cup powdered sugar
- 1 cup all purpose flour
- 1 tsp vanilla essence
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Chopped almonds and pistachios
- In a saucepan with a thick bottom, take the milk and cook over medium heat, stirring in the middle, reduce by half.
- When the milk has halved, add the sugar and cook for two more minutes, then, take half the milk and set it aside.
- Cook the remaining milk until it thickens to the consistency of a rabri. Turn off the heat and leave the saucepan aside to cool.
- To make the cake, place the yogurt, oil, and sugar in a large mixing bowl and mix well.
- Sift plain flour, baking powder, and baking soda into the card mixture once it has been blended. Add half a cup of milk to the baches to make a smooth batter.
- Add the vanilla essence and color and mix softly once more.
- Grease a thick-bottomed pan and line it with parchment paper. In the mold, pour the cake batter.
- Now heat a Tava or a heavy-bottomed saucepan. Once hot, reduce heat to low and place the prepared cake pan on top. Cook over low heat for about 30 to 50 minutes, depending on how high the dough is in the pan. Alternatively, you can bake in the preheated oven at 180 degrees Celsius for about 25 to 45 minutes.
- Check with a skewer that it is fully cooked. Remove from heat or let it cool.
- When the cake has cooled, remove the lined paper and poke the cake with a fork so that it can easily absorb the milk.
- Pour the thickened milk on top of the cake. Soak it in milk and then cover it with the thick milk (rabri) we prepared.
- Garnish with some pistachios and chopped almonds
- Chill it before serving
- If you wish to make this recipe using eggs, simply add 1 egg to the ingredients without making any other changes.
- Don’t be hesitant to use all of the milk recommended in the recipe; it’s what gives the cake its amazing flavor.
I hope this article is friendly to all ages and people who want to learn how to make super soft malai cake recipes. Just follow the instructions given above and prepare a lovely and tasty cake to eat and share with your family. Its always fun to turn your favorite dessert into cakes. And the option is not just limited to malai you can even turn gulab jamun into a delicious cheesecake and also the paan which we love to have after meal can be turned into a paan flavor cake. Take advantage of what you’ve learned and bake delicious cakes! You may also decorate the cake with malai topping, strands of saffron, roasted nuts, and tutti frutti. Please leave a comment if you’ll try this recipe.