Our friend Antony Amourdoux has created a delicious twist on a classic Indian recipe. Ras Malai is the ultimate in festive treats and boasts a consistency similar to cheesecake, but without the crust. Antony has created a wonderfully flavoured Victoria sponge with cardamom and vanilla. He's then topped it with a complementing rasberry chantilly cream.
When making the Ras Malai, it needs to chill in the fridge for 5-6 hours, or better yet, overnight. So make sure you plan the time ahead to make this recipe.
Method
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For the sponge
Preheat the oven to 200'c/180'c Fan. Sift the flour, baking soda and cardamom powder together. In hand-held mixer or stand mixer cream the butter and sugar together to a light foam. To this light foam add the vanilla essence and eggs. Tip: add a few spoons of the sifted flour when you add the eggs, so the mixture doesn’t split
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Fold in the remaining flour and mix until combined. Grease and flour 7 inch round baking tin and pour the batter in, bake at for 25 mins.
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For the Ras Malai (Custard)
In a heavy bottom pan, boil the milk and cream. Soak few strands of saffron in a tablespoon of warm milk and set aside
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Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After ~10 mins add sugar and mix. After ~25 mins the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.
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For the Rasberry Chantilly:
Add the heavy whipping cream, powdered sugar, raspberry powder and vanilla extract to a large mixer bowl and whip until stiff peaks form. It will happen fairly quickly so keep a close eye and don’t over whip it. Transfer to a piping bag and return to the fridge until the sponges have cooled down.
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For the assembly:
Assemble your cake by placing the sponge into a large dish then poured the Ras Malai around it and sprinkled the saffron and dried raspberry pieces on top.
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Pipe the chantilly in concentric circles, working from the outside in, using a round Wilton 2A tip.
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Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving
Let's Bake
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Reviews
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28 November 2020
5 star rating
This was dreamy, perfectly sweet and balanced. I could have eaten the entire thing!
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28 November 2020
5 star rating
This was dreamy, perfectly sweet and balanced. I could have eaten the entire thing!
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28 November 2020
5 star rating
Easy to follow for such a delicious and light dessert.... Didn't look as neat nor as pretty as the recipie picture but heck..... Tasted darn good! Will be making again!
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28 November 2020
5 star rating
Tasted amazing, would definitely make again
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17 November 2020
1 star rating
In step 5 of the recipe, it states "transfer the balls to the thickened milk" the instructions don't make sense.
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Hello,
This part of the recipe has been amended, apologies.
Happy Baking!
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12 November 2020
5 star rating
Saffron is quite expensive. Are their any alternatives to recommend?
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Hello,
Turmeric is a member of the ginger family and is the most widely recommended saffron substitute. It provides a yellow colour similar to that of saffron (when cooked).
Happy Baking!
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