Eggless Malai Rabari Cake | Malai Cake | Eggless Malai Rabari Cake is a Indian Fusion Dessert made with a sponge cake and soaked in rabari. Malai Rabari is a semi thick milk that is flavored with cardamom and some nuts. And it’s a perfect recipe that you can make on any festive occasion or birthday party. Or whenever you are carving for some Indian dessert.
Basically, there are only two main components of this dish. One is cardamom flavored eggless Cake and second is semi thick Malai Rabari milk. So let’s get into the recipe.
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Ingredients
For Cardamom Cake
- 1 bowl powdered sugar
- 1/2 bowl Refined oil
- 3 to 4 drops of Vanilla
- 1/2 bowl [5 to 6 tbsp] curd
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp salt
- 1 tsp cardamom powder
- 2 to 3 tbsp chopped nuts
- 2 and a half bowl of all purpose flour
- 60 to 80 ml milk
For Malai Rabari Milk
- 1 liter of full fat milk
- 5 to 6 tbsp sugar
- 1 tsp cardamom powder
- some chopped nuts ( almonds, cashews, pistachios)
Eggless Rabari Cake
First, we have to make rabari for cake. Take a pan. Add milk and heat it on high flame for one boil. Then add cardamom powder and cook the milk on medium to high flame for about 20 to 30 minutes. Until you get the semi thick consistency. Then add chopped nuts and sugar. Mix it well. So we have to reduce the milk half. It should not be too thick because we have to pour this liquid on cake. After cooking the milk, allow it to cool down at room temperature.
For cardamom cake batter. Mix the sugar, oil and vanilla. Then add curd and mix it well.
After that add dry ingredients, Baking soda, Baking powder, cardamom powder, salt and nuts. Then add flour. Mix it well.
The batter should be like this on this stage. Then pour some milk and make a smooth flowing cake batter.
Pout the batter in a greased tin. Bake them for 45 minutes at 180 degrees Celsius. Then allow the Cake to cool down. Make some gaps with the help of a knife.
Finally, pour the rabari liquid on the Cake and garnish it with some chopped nuts. Set aside the cake for 1 to 2 hours in the fridge before serving. Store the Cake in the fridge for a week. Enjoy.
