No Bake Ras Malai Cake

5 from 2 reviews

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 πŸ™‚Β 


Units Scale

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:Β 

  • 2 cups chilled heavy whipping cream
  • 2 cups powdered sugar
  • 2 cups ricotta cheese (whole milk or part-skim)
  • 1/2 tsp ground cardamom

18-22 rusk cake pieces


  • 1/4 cup lightly crushed shelled pistachios
  • dried edible rose petals (optional)
  • dry rusk cake crumbs (optional)


  1. 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.
  2. 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.
  3. Bring the mixer back to low speed and slowly add in the powdered sugar and beat until fully incorporated.
  4. Beat in the ricotta cheese and remaining ground cardamom into the sweetened whipped cream until the cream is smooth.
  5. 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.
  6. Repeat with remaining rusk cake pieces and top with remaining whipped cream.
  7. garnish with crushed pistachios and dried rose petals/rusk case crumbs (if using)
  8. Chill in the fridge overnight ideally, or a minimum of 4 hours, until the cake has had a chance to get completely soft.


*you can use 2% milk but whole milk creates a richer liquid. Don't go any lower than 2%.

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