No-Bake Rasmalai Cake | Rasmalai Tres Leches

a hand holding a casserole of rasmalai cake.

No-Bake Rasmalai Cake | Rasmalai Tres Leches

Looking for a show-stopper dessert? Try this eggless and no-bake Rasmalai Cake or Ras Malai Tres Leches recipe. It's a delicious fusion of traditional Indian flavors. This layered dessert is quick and easy to make, and is fit for a crowd!

Course Dessert

Cuisine Indian

Prep Time 10

Cook Time 30

Setting time 4

Total Time 4 40

Servings people

Calories 498.27kcal

Author Priya Lakshminarayan

Equipment

Ingredients

To make Saffron-Infused Milk

2 cups whole milk
1 tin condensed milk 10.3 or 14 fl. oz
1 teaspoon cardamom powder
½ teaspoon saffron

To make the Rasmalai cream filling

16 fl oz chilled heavy whipping cream
2 cups powdered sugar
2 cups ricotta cheese
½ teaspoon cardamom powder

To assemble the Rasmalai cake

Instructions

To make Saffron-Infused Milk

Add milk, and condensed milk to a pan.
Then add half teaspoon of cardamom powder, and saffron.
Bring it to a boil. It will take 9-11 minutes. Then reduce the flame and let it cook for 6-8 minutes. Keep scraping the sides of the pan as it cooks.
Keep stirring regularly till the milk turns pale yellow and thickens a bit. Take the pan off the flame and let it come to room temperature.

To make the Rasmalai cream filling

While the milk mixture cools, in a large bowl, add chilled heavy cream.
Beat using an electric hand beater until it forms soft peaks. Use the lowest setting. It may take 6-8 minutes.
Then slowly add the powdered sugar and beat until fully its incorporated.
Add the ricotta cheese and the remaining half teaspoon of cardamom powder.
Continue to beat until the cream is smooth.

To assemble the Rasmalai cake

Dip the rusk cake pieces, one by one, into the prepared milk mixture for 10 seconds. Don't leave in the milk for long or it'll start to fall apart.
Start lining the soaked rusk cake in a 9X13 dish and break up pieces if you need to fill gaps. - Reword this.
Top with half of the whipped cream and smooth out the top.
Repeat with remaining rusk cake pieces.
Then top it with remaining whipped cream.
Garnish with crushed pistachios and dried rose petals. Rusk crumbs can also be added as garnish.
Cover with cling wrap and chill in the fridge for a minimum of 4 hours. The cake has to get completely soft. You can also leave it overnight. Then cut and serve.

Notes

Ricotta cheese can be replaced with Mascarpone cream cheese or American cream cheese for a similar texture and taste. When soaking the Rusk in milk, avoid leaving it in for too long, as it can become soggy and break apart. To enhance flavor and presentation, add a top layer of Rasmalai balls along with the garnish. For an extra layer of aroma, try adding a teaspoon of Kewra water, Kewra extract, or Rasmalai essence to the sweet milk mixture. This will elevate both the taste and visual appeal of the dessert. With the given measurements, I made two Ras Malai Cake casseroles. If you have a larger dish, you can prepare one big serving instead.

Nutrition