This Easy No Bake Ras Malai Cake is a much easier take on the classic Indian dessert. Don't be fooled- this sweet, creamy, moist, and fluffy cake is a dead ringer for the flavors of the ever popular ras malai (cheese balls soaked in a sweet, milky syrup). It's perfect if you're all about the stunning, show stopping desserts but also part lazy and always looking for shortcuts like me 🙂
Friends, a lot of you already know what ras malai is. But if you don't that's okay too. Let me give you a quick primer. Ras malai is a dessert with spongy cheese balls that are soaked in a sweet, cardamom and saffron infused milk. These cheese balls take a long time to cook, then cool, and finally strain. But the end result is an indulgent, delicious party in your mouth that you can find at any large South Asian event.
Ultimately, traditional ras malai is a labor of love. So we enter my Easy No Bake Ras Malai Cake with nine ingredients. Yes, you read that right. NINE. No cheese making or straining required. All you need is:
- whole milk
- condensed milk
- ground cardamom
- saffron (you only need a tiny bit of this and saffron lasts forever!)
- heavy whipping cream
- powdered sugar
- ricotta cheese
- rusk cake (you can find this at any Indian grocery stores)
How To Make The No Bake Ras Malai Cake
- First, make and cool the milk mixture you'll dip the rusk cake in (you can do this ahead of time too).
- Next, make the ricotta laced whipped cream (this is where the traditional malai ball flavor comes in).
- Finally, layer it up, garnish it, and let the ras malai cake hang out in the fridge until it's time to enjoy with maybe a cup of chai if you please (always on repeat here).
It's so easy-peasy but the flavors are so complex that no one believes me when I tell them it's super low-key. Look at this beauty and then go make it! If you're looking for even more modern takes on Indian desserts, then try my Carrot Halwa Bars (Gajjar Ka Halwa)!
P.S. This cake is the perfect ending to a dinner that includes Fresno Chicken Sheet Pan Dinner.
No Bake Ras Malai Cake
This Easy No Bake Ras Malai Cake is a much easier take on the classic Indian dessert. Don't be fooled, this sweet, creamy, moist, and fluffy cake is a dead ringer for the flavors of the ever popular classic ras malai (cheese balls soaked in a sweet, milky syrup). It's perfect if you're all about the stunning, show stopping desserts but also part lazy and always looking for shortcuts like me 🙂
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins + chill time
- Yield: 14-18 servings 1x
Ingredients
For the milk:
- 2 cups whole milk*
- 1 can condensed milk (14 oz)
- 1 tsp ground cardamom
- 1 pinch saffron (6-8 threads)
For the whipped cream:
- 2 cups chilled heavy whipping cream
- 2 cups powdered sugar
- 2 cups ricotta cheese (whole milk or part-skim)
- ½ tsp ground cardamom
18-22 rusk cake pieces
Garnishes
- ¼ cup lightly crushed shelled pistachios
- dried edible rose petals (optional)
- dry rusk cake crumbs (optional)
Instructions
- Add milk, condensed milk, cardamom, and saffron to a saucepan and bring to a boil on medium heat. Reduce to low and simmer for 5-7 minutes, stirring occasionally until the mixture turns pale yellow. Remove from heat and let mixture cool to room temperature. You can also make this ahead and refrigerate until you are ready to assemble the cake.
- In a large bowl, beat the chilled whipping cream with an electric mixer, starting off on the lowest setting and increasing the speed until you get to the highest setting, until stiff peaks form. This usually takes 5 minutes in a stand mixture and about 8-10 minutes with an electric hand mixer.
- Bring the mixer back to low speed and slowly add in the powdered sugar and beat until fully incorporated.
- Beat in the ricotta cheese and remaining ground cardamom into the sweetened whipped cream until the cream is smooth.
- Dip the rusk cake pieces, one at a time, into the cooled milk mixture until fully submerged but don't let it linger too long in the milk otherwise it'll start to fall apart. Start lining the soaked rusk cake in a 9X13 dish and break up pieces if you need to fill gaps. You should need about 9-10 soaked cake pieces to cover the bottom of the dish. Top with HALF of the whipped cream and smooth out the top.
- Repeat with remaining rusk cake pieces and top with remaining whipped cream.
- garnish with crushed pistachios and dried rose petals/rusk case crumbs (if using)
- Chill in the fridge overnight ideally, or a minimum of 4 hours, until the cake has had a chance to get completely soft.
Notes
*you can use 2% milk but whole milk creates a richer liquid. Don't go any lower than 2%.
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Tasneem says
So so so simple to make and tastes divine! Perfect for a refreshing yet decadent dessert for a dinner party!
★★★★★
Sadiya says
I'm so glad you enjoyed the cake, Tasneem!
Shabnum says
This cake was DIVINE! Delicious balance of creaminess, sweetness and cake. And so quick and easy to make. Perfect hit for a dinner party 🙂
★★★★★