I was siting in the cutest cafe in Delhi with the loves of my life, my family – enjoying an Indo-Western fusion meal. We ordered all kind of foods, and were probably too stuffed to order the last course, but theres a separate stomach for dessert, if you disagree, you probably don’t belong here – jk, please stay! Still, almost three years later, I think about that Rasmalai Tres Leche, more often then one probably should. So I decided to Google and Pinterest it and create my own version of it.
Here’s the recipe I found easiest to follow, but made my own tweaks to suit my family and my palette.
Heres the run down of the ingredients and recipe but all the way at the end, you’ll find my lazy girl version of this too, for a quick last minute dessert that will wow your guests.
Read through the entire recipe and directions before starting, you may be able to multitask allowing cooling time to overlap.
Rasmalai Tres Leche
1 1/4 cups cake flour
1 3/4 cups white sugar
1/4 teaspoon salt
1 1/2 cups egg whites (as close to room temperature as possible)
1 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
Sift together flour, sugar, and salt. Repeat five times. Gently combine the egg whites with the dry ingredients, and then pour into an un-greased sheet pan.
Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
Rest the cake pan sideways, and allow it to cool while still in the pan. Or just buy a boxed mix of angel food cake and follow instructions.
Tres Leche (3 milk combo):
Evaporated Milk – 1 cup
Sweetened Condensed Milk – 1 can (400 g)
Cream – ¼ cup
Whole Milk – ¼ cup
Crushed Cardamom – 1 tsp
Saffron – a few strands
Rosewater – 2-3 tbsps
While the cake is baking, bring the cream, evaporated milk, sweetened condensed milk, whole milk, and rosewater to a slow boil. *I added rosewater because I do not like the smell of boiled milk. If you have just plain regular barfi, now is the time to crush it up and add it. This is a tip I learned from my mom, when we receive just plain barfi from india, we stick it in the freezer, to add that “khoya”/Indian taste to our desi desserts.* Take it off the heat and transfer to another large bowl, which should help cool it faster.
Use about two tablespoons of hot mixture to soak the saffron strands for 10 minutes. Then add the saffron back to the milk mixture. Add in the crushed cardamom, cover the container and allow the flavors of saffron and cardamom to infuse into the milks as the mixture cools. Stick this is the fridge for a quicker cool down.
Frosting & Garnishing:
Whipping cream – 2 cups
Sugar – 3tbsps
Edible rose petals – crushed
Once the cake and milk mixture has completely cooled, use a fork or toothpick to pierce the cake surface all over. Then, slowly drizzle the three milks mixture on top of the cake allowing most of the mixture to absorb, through. I stuck this back in the fridge overnight and probably could have served this as is, with just the rose petal and pistachio garnish.
Beat the whipping cream and sugar on high speed until soft peaks form and the cream is of frosting consistency. I used cool whip, same taste, but instant gratification.
About an hour before you’re ready to serve, frost the cake and finish off with dried rose petals and pistachios. Chill for again, slice and serve!
The FoodScape’s recipe was for an actual cake however, this would have probably been a bigger hit without the frosting, and more of the ‘leche’ with my crowd.
The lazy gals guide to a quick Rasmalai Tres Leche:
Instead of baking the cake from scratch, you can opt for a boxed cake mix or purchase an angel food cake from your local bakery. Shoprite bakery FTW.
Do you buy those frozen boxes of Rasmalai from your desi grocery store? Or order some from your local desi restaurant? We always have left over “Ras” use the left overs, depending on the amount of left overs you have, add some condensed milk, evaporated milk, regular milk, to increase quantity but still have all the flavor. Bring all of this to a slow quick boil, cool and drizzle over a pre-made, store-bought angel food cake! *Store bought angel food cakes usually are high, I’d cut in half horizontally (as if you were going to make two layers) and make two separate servings.
Continue frosting (with cool whip) and garnish to serve as a cake, or just top with rose petals and pistachio for just your mouthwatering, Rasmalai Tres Leche.
We had left overs for breakfast this morning! #sorrynotsorry . Will you be making this? Tag me in your pictures! I’d love to see your spin on this already fused indo-western dessert.