Malai Cake is a sweet you will commonly find in Indian sweet shops. And for those of you who wish to try making something similar at home, this instant malai cake recipe will surely be able to satisfy those cravings. This is a pretty straightforward and easy recipe, and doesn’t take a lot of time to put together. However, you do need to give it enough time soak up all the sweetness and taste like the actual malai cake.
The base ingredient for this recipe is rusk. It is soaked in a flavoured sugar syrup and layered with a milk custard before refrigeration. Rusk soaks up all the liquid and softens up, giving it a cake-like texture.
This is one of those desserts that you can prepare ahead in time and then serve it to your friends and family. It is so easy to make, with readily available ingredients, that I don’t see a reason why you should not try it out today!
Instant Malai Cake
Course: DessertCuisine: IndianDifficulty: Easy8
servings10
minutes10
minutes20
minutesAn easy to make version of the delicious malai cake!
Ingredients
- For the pudding
Milk – 2 cups
Sugar – 2.5 tbsp
Cornflour – 2 tbsp
Fresh Cream – ½ cup
Cardamom Powder – ¼ tbsp
Rusk – 16-18 pieces
Sliced/Chopped Almonds, Pistachios and Cashews for garnish
- For the sugar syrup
Water – ½ cup
Sugar – ½ cup
Cardamom Powder – 1/8 tsp
Directions
- Take ½ cup of milk in a bowl and add the cornflour to it and mix well. Keep this aside.
- Take the remaining 1.5 cups of milk in a pan and bring it to a boil. Add the sugar to it and mix well. To this, add the cornflour slurry and stir/whisk continuously to avoid any lumps.
- Let it start thickening. At this stage, reduce the heat and add the fresh cream and cardamom powder and mix well. Turn off the heat and keep it aside.
- In another pan, add water and sugar and bring it to a boil. Let the sugar syrup thicken a little to a honey like consistency. Add the cardamom powder and mix well. Turn off the heat and keep it aside.
- In a 7-inch dish, arrange a layer of rusk pieces at the bottom. Pour some of the warm sugar syrup on top of this and let the rusk pieces soak the same. Add half the milk pudding mixture on top. Arrange the remaining rusk pieces on this and again pour the sugar syrup on the rusk pieces. Pour the remaining milk mixture on this and tap the dish gently to let the milk mixture settle down. Garnish with the dry fruits. Cling wrap this and refrigerate it for a couple of hours till it sets and the rusk is soft and has soaked up some of the liquid. Slice and serve cold.
