Rasmalai Trifle
A stunning fusion dessert combining the flavors of rasmalai with a layered trifle. Perfect for Diwali and festive gatherings!
Prep
30 mins
Cook
5 mins
Total
2 hrs 35 mins
Serves
6
Ingredients
- 200 g Vanilla pound cake
- 1 cup Milk
- 12 tbsp Condensed milk
- 1/2 tsp Elaichi (cardamom) powder
- 10 strands Saffron strands
- 1/2 tsp Mawa essence (optional)
- 200 g Whipping cream
- 2 tbsp Milk (for saffron soak)
- 1-2 drops Yellow food color
- 2 tbsp Sliced pistachios
- 2 tbsp Sliced almonds
Instructions
- 1
Heat milk in a pan, add condensed milk, elaichi powder, saffron strands, and mawa essence. Cook for 5 minutes.
- 2
Let the rasmalai milk cool completely, then refrigerate for 1 hour.
- 3
For the cream, whip the whipping cream until soft peaks form.
- 4
Add saffron soaked in milk, yellow food color, and elaichi powder to the cream. Mix until combined.
- 5
Chop the pound cake into pieces. Place a layer in a serving bowl or glass.
- 6
Soak the cake layer with the rasmalai milk.
- 7
Add a layer of rasmalai cream on top. Repeat the layering process.
- 8
Garnish with sliced pistachios, almonds, and saffron strands.
- 9
Refrigerate for 2 hours to set, then serve chilled!
Watch the Video
See the full step-by-step video on Instagram