eggless malai cake recipe | Indian style milk cake | milk tres leches cake |
by Tarla Dalal
This recipe has been viewed 97117 times
eggless malai cake recipe | Indian style milk cake | milk tres leches cake | with 27 amazing images.
An eggless malai cake is a rich, creamy and the ultimate Indian fusion dessert. Learn how to make eggless malai cake recipe | Indian style milk cake | milk tres leches cake |
This eggless malai cake is made using fresh malai (cream), which gives it a moist and velvety texture. This rasmalai cake has all the flavors of traditional rasmalai as the cake is infused with Indian flavours. The spongy cake soaked in flavored milk, and topped with saffron flavoured milk and nuts, you’ll get all of these in a single bite.
The batter of sponge cake is made using rich ingredients, adding to its luxurious richness. Flavoured with cardamom and vanilla extract, the milk tres leches cake carries a delightful aroma. Topped with saffron-infused milk and garnished with almonds and pistachios slivers.
This eggless malai cake is a beautiful fusion of traditional Indian flavors and classic cake baking techniques, making it perfect for celebrations or a sweet treat dessert. This recipe is super easy to make for baking beginners.
pro tips to make eggless malai cake: 1. Make sure all the ingredients are at room temperature. This helps prevent the batter from curdling. 2. Do not whisk the batter vigorously. 3. You can use any other baking tin to make this recipe. 4. Do not pour hot saffron milk immediately over the cake or else the cake will become crumbly. 5. Use full fat milk and fresh cream for richer flavour.
Enjoy eggless malai cake recipe | Indian style milk cake | milk tres leches cake | with detailed step by step photos.
For the saffron milk- To make eggless malai cake recipe, add milk in a deep non-stick pan, boil it on a medium flame until it becomes half the quantity.
- Add sugar, saffron and cardamom powder. Mix well and cook on a medium flame for 8 to 10 minutes until it slightly thickens. Keep aside.
For the cake- Combine melted butter, curd, fresh cream, vanilla extract and cardamom powder in a deep bowl and whisk well.
- Add milk powder, powdered sugar, plain flour, baking powder, baking soda and milk.
- Whisk well till no lumps remain. Transfer the batter in a baking tin.
- Bake in a pre-heated oven at 180°c (360°f) for 30 to 35 minutes.
- Once baked, prick all over the cake using a fork. Pour the saffron milk mixture evenly over the cake.
- Garnish with almond and pista slivers and allow it to soak for 15 minutes.
- Serve eggless malai cake immediately.
Eggless Malai Cake recipe with step by step photos
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eggless malai cake recipe | Indian style milk cake | milk tres leches cake | then do try other cake recipes also:
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See the below image of list of ingredients for making eggless malai cake.
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To make eggless malai cake recipe | Indian style milk cake | milk tres leches cake | add 3 cups full fat milk in a deep non-stick pan. Full-fat milk adds moisture and richness to the cake. The higher fat content helps to keep the cake moist and prevents it from drying out, resulting in a tender and flavorful texture.
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Boil it on a medium flame until it becomes half the quantity.
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Add 2 tbsp sugar. It provides the cake with its characteristic sweetness, balancing the rich flavors.
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Add a few saffron (kesar) strands. Saffron imparts a beautiful golden hue to the cake, making it visually appealing. It provides a subtle, floral flavor that complements the sweetness of the cake.
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Add ¼ tsp cardamom (elaichi) powder. Cardamom's warm, spicy aroma contributes to the overall fragrance of the cake.
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Mix well and cook on a medium flame for 8 to 10 minutes until it slightly thickens. Keep aside.
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In a deep bowl, add ½ cup melted butter. Butter provides a rich, buttery flavor that complements the sweetness and floral notes of the saffron.
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Add ¼ cup fresh curd (dahi). Curd acts as a natural leavening agent, helping the cake to rise and become soft and tender. It contributes to the cake's moist texture.
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Add ¼ cup fresh cream. Fresh cream is a high-fat dairy product that contributes to the cake's overall richness and creaminess. It provides a luxurious texture that complements the sweetness of the saffron milk and the cake itself.
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Add ½ tsp vanilla extract. Vanilla extract imparts a delightful, sweet, and warm flavor to the cake. This enhances the overall taste and aroma of the dessert.
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Add ¼ cardamom (elaichi) powder. Cardamom's warm, spicy aroma contributes to the overall fragrance of the cake.
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Whisk well.
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Add ¼ cup milk powder. It adds a creamy texture and a subtle sweetness to the cake, enhancing its overall flavor.
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Add ½ cup powdered sugar. Powdered sugar dissolves more easily than granulated sugar, contributing to a smooth and tender texture in the cake.
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Add 1 cup plain flour (maida). Plain flour is the foundation of the cake, providing the necessary structure, texture, and volume.
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Add 1 tsp baking powder. Baking powder is responsible for the cake's structure and prevents it from being dense and flat.
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Add ½ tsp baking soda. Baking soda is essential for achieving the desired texture and rise in an eggless malai cake.
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Add 1 cup milk. Milk adds moisture to the cake batter, helping to create a tender and moist texture.
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Whisk well till no lumps remain.
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Transfer the batter in a baking tin.
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Bake in a pre-heated oven at 180°C (360°F) for 30 to 35 minutes.
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Once baked, pork it all over the cake using a fork.
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Pour the saffron milk mixture evenly over the cake.
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Garnish with pista slivers.
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Garnish with almond slivers and allow it to soak for 15 minutes.
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Serve eggless malai cake recipe | Indian style milk cake | milk tres leches cake | immediately.
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Make sure all the ingredients are on room temperature. This helps prevent the batter from curdling.
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Do not whisk the batter vigorously.
![]()
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You can use any other baking tin to make this recipe.
![]()
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Do not pour hot saffron milk immediately over the cake or else the cake will become crumbly.
![]()
-
Use full fat milk and fresh cream for richer flavour.
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Nutrient values (Abbrv) per serving
| Energy | 520 cal |
| Protein | 11.8 g |
| Carbohydrates | 51.4 g |
| Fiber | 0.1 g |
| Fat | 29.5 g |
| Cholesterol | 69.2 mg |
| Sodium | 371.2 mg |
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6 FAVOURABLE REVIEWS
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Reviewed By
5 of 10 users found this review useful
See more reviews
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