Cardamom Rasmalai by Shimi’s Kitchen

We collaborated with Shimi’s Kitchen to create a soft and aromatic Cardamom Rasmalai that brings together the creaminess of whipped cream and the warm, lingering aroma of Emperor Akbar Cardamom. A moist eggless vanilla sponge, soaked in saffron-cardamom rasmalai milk, layered with lightly sweetened whipped cream and finished with pistachios, almonds, and saffron come together in a dessert that feels indulgent yet effortlessly simple. With the Emperor Akbar Cardamom added at the right moment, the rasmalai takes on an aromatic depth that lifts every bite and turns a regular festive sweet into a quiet moment of luxury. Whether enjoyed during Diwali celebrations or as a special weekend treat, this is the kind of recipe that makes cardamom feel both familiar and elevated.

Ingredients

Eggless Vanilla Sponge

• Maida – 100 g

• Powdered sugar – 90 g

• Thick curd – 120 g

• Neutral oil – 50 ml

• Milk – 50–60 ml

• Vanilla essence – 1 tsp

• Baking powder – 1 tsp

• Baking soda – ½ tsp

• Salt – 1 pinch

Rasmalai Milk / Soaking Syrup

• Full-fat milk – 500 ml

• Sugar – 3–4 tbsp, according to taste

• Emperor Akbar cardamom powder – ½ tsp

• Saffron – 8–10 strands

• Warm milk – 1 tbsp

• Chopped pistachios – 1 tbsp

• Chopped almonds – 1 tbsp

• Rose water – ½ tsp, optional

Whipped Cream

• Chilled whipping cream – 250 ml

• Icing sugar – 1–2 tbsp, depending on the sweetness of the cream

• Vanilla essence – ½ tsp

• Emperor Akbar cardamom powder – ¼ tsp

For Assembly

• Eggless vanilla sponge

• Cooled rasmalai milk

• Whipped cream

• Chopped pistachios

• Chopped almonds

• Saffron strands

• Optional: 2–3 rasmalai pieces, cut into small pieces

Method

Prepare the eggless vanilla sponge by whisking curd and powdered sugar until smooth, then adding oil and vanilla essence. Sift together maida, baking powder, baking soda, and salt; add to the curd mixture in batches. Add milk gradually and fold gently until smooth and lump-free. Pour into a greased and lined 6-inch round cake tin; tap once or twice. Bake at 170°C for 25–30 minutes, or until a toothpick inserted in the centre comes out clean. Cool completely before slicing.

For the rasmalai milk, heat full-fat milk in a heavy-bottomed saucepan. Bring to a gentle boil, then reduce the flame. Simmer until the milk reduces to approximately 350–400 ml, stirring occasionally. Soak saffron strands in 1 tbsp warm milk for a few minutes. Add sugar, Emperor Akbar cardamom powder, and saffron milk to the reduced milk. Simmer for another 2–3 minutes. Add chopped pistachios and almonds. Switch off the flame and add rose water, if using. Allow the rasmalai milk to cool completely before using it on the cake. Tip: The milk should be flavourful and slightly thick, but still pourable. Don’t reduce it too much because it needs to soak into the sponge.

For the whipped cream, chill the whipping cream, mixing bowl, and beaters well. Pour the chilled cream into the bowl. Whip until it starts forming soft peaks. Add icing sugar, vanilla essence, and Emperor Akbar cardamom powder. Continue whipping until you get stiff peaks. Do not overwhip, otherwise the cream can become grainy.

To assemble, once the sponge has cooled completely, trim the top if needed. Cut the cake horizontally into 2 equal layers. Place the first layer on a cake board. Spoon the rasmalai milk evenly over the sponge, making sure the edges are also soaked. Spread a generous layer of whipped cream. Sprinkle chopped pistachios and almonds over the cream. For an extra-rich cake, add a few small pieces of rasmalai. Place the second sponge layer on top. Soak it again with the rasmalai milk. Cover the entire cake with whipped cream. Smooth the sides and top. Pipe whipped-cream rosettes or swirls on top. Garnish generously with pistachios, almonds, and saffron strands. Refrigerate for at least 4–6 hours so the sponge absorbs the rasmalai milk and the flavours develop beautifully.

The result is a creamy, aromatic dessert where the richness of rasmalai meets the timeless aroma of Emperor Akbar Cardamom in every bite.