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Ras Malai Cake

A cardamom spiced loaf cake that is nourished with a saffron syrup, filled with a Radi custard that is topped with a voluptuous vanilla scented whipped cream. Garnished with pistachios.
Prep Time 35 mins
Cook Time 50 mins
Decoration Time 10 mins
Course Dessert, Sweet tooth, Cake, tea time, Brunch
Cuisine Indian
Servings 10 Slices


  • 8inch Loaf baking tin
  • Baking paper
  • Larger mixing bowls
  • Whisk
  • Fork
  • Small sauce pot
  • Spoons
  • Knife



  • 120 gm Butter (soft)
  • 300 gm Flour
  • 15 gm Milk powder
  • 75 gm Nuts (roughly chopped)
  • 200 gm Castor sugar
  • 150 gm Yogurt
  • 150 gm Milk
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Vanilla
  • 1/4 tsp Cardamom powder
  • Pinch of Salt


  • 125 gm Water
  • 15 gm Castor sugar
  • 4 Cardamom pods
  • 3 strands Saffron

Rabdi Custard-

  • 60 gm Milk powder
  • 175 gm Water
  • 40 gm Corn flour
  • 3 tbsp Castor sugar
  • 1/2 tsp Cardamom powder
  • 7 strands Saffron
  • 1/4 tsp Rose water
  • 10 gm Butter


  • 130 gm Whipping cream (cold)
  • 1 tsp Vanilla
  • 1 drop Rose water


  • Chopped nuts
  • Saffron strands


For the Cake

  • Preheat the oven to 180℃. Line your baking tin with butter and baking paper. Set aside.
  • In a jug add the yogurt, milk, baking powder, baking soda and stir. Set aside to froth up.
  • In a large mixing bowl add the flour, nuts, cardamom powder, sugar, salt, milk powder, vanilla and butter. Using a fork mix them together until you have a damp sand texture. All the butter should be incorporated into the flour.
  • Add the liquid mixture into the flour mixture and using your fork beat well until smooth. This might take a minute however keep beating until it is absolutely smooth. If you need to switch to whisk go for it.
  • Transfer batter into the prepared tin and bake for 48-50 mins until golden, risen and tooth pick inserted into the center comes out clean. Stab holes into the cake with a knife or tooth pick.
  • Cut out the center portion of the cake with a knife and scoop out some of the cake into a bowl. Clean the cavity you’ve created with the back of a teaspoon to ensure it is smooth.

For the Syrup

  • Place all ingredients into a sauce pan and bring to a boil. Let it simmer for 3-5 min until reduced a little.
  • Take off the heat and let it cool ever so slightly. Pour spoon fulls of the the syrup onto the cake gently. Allow the soak up the syrup in the tin slowly. Set aside once most of the syrup has been used.

For the Rabdi Custard

  • Place all the ingredients except the butter into a sauce pan on low heat and whisk continuously until smooth. This will take a while however be patient.
  • Once the ingredients have come together, increase the heat to medium and let it come to a boil while you whisk constantly. Do not leave it unattended. This will happen fast.
  • As it thickens you will see bubbles on the surface. Remove from the heat and cover with a cling film and let it cool down before using.

For the Cream

  • In a large mixing bowl, add the necessary ingredients and whisk until soft peaks. The cream must be cold for this. The bowl should be clean and grease free.


  • Get the cooled cake and remove it from the baking tin. The baking paper should have that easy as once it has been soaked and cooled it will be very moist and tender. Handle gently.
  • In the hollow cavity dollop the custard and smooth it out until it is leveled with the cake.
  • Add the cream on top and swirl around using the back of a spoon. Garnish as you like.
  • Slice and enjoy!