Harshita Sinha
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1 cup heavy cream, 1/2 cup whole milk, 1/4 cup sugar powder, 1 tsp kosher salt, 1 tsp vanilla extract, 2 tsp rosewater, 1/4 cup unflavoured gelatin
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In a small bowl, sprinkle gelatine over 1/4 cup of cold wat.er. Let it settle for 5 minutes to soften
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In a medium saucepan, combine cream, milk, sugar and salt. Heaat over medium heat, stirring occasionally.
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Remove saucepan from heat and stir in rosewater and vanilla extract.
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Add softened gelatin to the cream mixture and stir until dissolved. Pour into individual serving cups or a large mold.
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Refrigerate for at least 4 hours or overnight until set.
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Serve chilled, garnished with fresh berries or edible flowers. A delicate and creamy dessert is ready.
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2 cups all purpose flour, 1 cup sugar powder, 2 tsp baking powder, 1 tsp cardamon powder, 1 /2 tsp salt, 1 cup unsalted butter, 2 large eggs, 1 cup rasmalai essence, 1 cup chopped pistachios.
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Preheat oven to 350 degrees. Grease two 8- inch round cake pans.
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Combine flour, sugar, baking powder, cardamon powder and salt. In another bowl, whisk together butter, eggs, milk and rasmalai essence.
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Pour wet ingredients into dry ingredients and mix until combined. Divide batter evenly between prepared pans.
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Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
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Place one cake layer on a serving plate and brush with rasmalai essence repeat the same with second layer.
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Frost the cake with whipped cream and chopped pistachios, slice and serve.