Rasmalai Cake Jars – Diwali Rasmalai Recipe – Easy & Fun

Rasmalai meets Tres Leches in this decadent indo-mexican fusion dessert. Perfect for parties and celebrations, this Rasmalai cake jar recipe has layers of rasmalai syrup soaked sponge cake and whipped mascarpone icing in perfectly sized single servings.

Our special Rasmalai dessert recipe is similar to a tres leches cake, but has beautiful desi flavors like cardamom, saffron, and rose. The creamy and cheese whipped topping pairs perfectly with the rich and moist rasmalai cake.

Watch our recipe video for step by step instructions on how to make Rasmalai Cake Jars. We’ve included demonstrations and pro tips to help you out in the kitchen! For cake jar calories and nutrition information, see the recipe card below. We also have an option to view our Rasmalai cake jar recipe in hindi!

Prep Time20 minsCook Time15 minsTotal Time35 mins
DifficultyBeginner

Ingredients:

Vanilla Cake - 1 box mix (or recipe that makes one 9x13 cake)
Whole Milk - 1 1/2 Cups
Evaporated Milk- 1 1/2 Cups
Condensed Milk - 1 Cup
Saffron - 15-20 Strands
Cardamom Pods - 5-6 Pods
Mascarpone Cheese - 16 oz.
Heavy Whipping Cream - 1 Cup
Powdered Sugar - 1 Cup
Rose Water - 2 teaspoons

Instructions:

Baking the Sponge Cake:

1) Start by making a sponge cake (from scratch or from a box). Follow the baking instructions for a 9x16 cake.

2) Remove the cake from the oven and let it cool completely.

3) Using a cookie cutter (or using your jars) cut cake into circular pieces that will fit into the jars.

PRO TIP: Extra Cake? Don't let it go to waste, make a trifle!

How to Make Rasmalai Syrup:

1) In a large saucepan over medium heat, add 1 1/2 cups whole milk, 1 1/2 cups evaporated milk, 1 cup condensed milk, 15-20 strands of Saffron, and 5-6 crushed cardamom pods.

2) Cook this mixture over medium/low heat (lightly simmering) for 15-20 mins. The mixture will turn light yellow in color and reduce slightly.

PRO TIP: Stir frequently to avoid burning the bottom of the syrup.

3) After 15-20 minutes, remove from heat and let it cool.

4) Once cooled, strain the mixture through a sieve to remove the cardamom and saffron.

5) In a large mixing bowl combine 16 oz. Mascarpone Cheese, 1 cup Heavy Cream, 1 cup Powdered Sugar, and 2 teaspoons Rose Water. Whisk all ingredients together until combined.

PRO TIP: Mix until just combined. Be sure not to over mix or the mixture can become hard and clumpy.

Assembling Rasmalai Cake Jars:

1) In a cake jar, place 1 piece of cake on the bottom.

2) Pour 2 tablespoons of Rasmalai Syrup over the cake and let it absorb.

PRO TIP: Based on the thickness of your cake you can adjust the amount of Ras syrup by adding more if needed.

3) Using a piping bag, pipe the cream mixture on top of the cake.

4) Place a second piece of cake on top of the cream and pour 2 more tablespoons of Ras malai Syrup on top.

5) Finish by piping more cream mixture on top and garnishing with pistachios and rose petals. Cover and store in the refrigerator for up to 4 days. Enjoy!

Ingredients

 Vanilla Cake - 1 box mix (or recipe that makes one 9x13 cake)
 Whole Milk - 1 1/2 Cups
 Evaporated Milk- 1 1/2 Cups
 Condensed Milk - 1 Cup
 Saffron - 15-20 Strands
 Cardamom Pods - 5-6 Pods
 Mascarpone Cheese - 16 oz.
 Heavy Whipping Cream - 1 Cup
 Powdered Sugar - 1 Cup
 Rose Water - 2 teaspoons

Directions

Baking the Sponge Cake:
1

1) Start by making a sponge cake (from scratch or from a box). Follow the baking instructions for a 9x16 cake.

2

2) Remove the cake from the oven and let it cool completely.

3

3) Using a cookie cutter (or using your jars) cut cake into circular pieces that will fit into the jars.

PRO TIP: Extra Cake? Don't let it go to waste, make a trifle!

How to Make Rasmalai Syrup:
4

1) In a large saucepan over medium heat, add 1 1/2 cups whole milk, 1 1/2 cups evaporated milk, 1 cup condensed milk, 15-20 strands of Saffron, and 5-6 crushed cardamom pods.

5

2) Cook this mixture over medium/low heat (lightly simmering) for 15-20 mins. The mixture will turn light yellow in color and reduce slightly.

PRO TIP: Stir frequently to avoid burning the bottom of the syrup.

6

3) After 15-20 minutes, remove from heat and let it cool.

7

4) Once cooled, strain the mixture through a sieve to remove the cardamom and saffron.

8

5) In a large mixing bowl combine 16 oz. Mascarpone Cheese, 1 cup Heavy Cream, 1 cup Powdered Sugar, and 2 teaspoons Rose Water. Whisk all ingredients together until combined.

PRO TIP: Mix until just combined. Be sure not to over mix or the mixture can become hard and clumpy.

Assembling Rasmalai Cake Jars:
9

1) In a cake jar, place 1 piece of cake on the bottom.

10

2) Pour 2 tablespoons of Rasmalai Syrup over the cake and let it absorb.

PRO TIP: Based on the thickness of your cake you can adjust the amount of Ras syrup by adding more if needed.

11

3) Using a piping bag, pipe the cream mixture on top of the cake.

12

4) Place a second piece of cake on top of the cream and pour 2 more tablespoons of Ras malai Syrup on top.

13

5) Finish by piping more cream mixture on top and garnishing with pistachios and rose petals. Cover and store in the refrigerator for up to 4 days. Enjoy!

Rasmalai Cake Jars – Diwali Rasmalai Recipe – Easy & Fun
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