No-Oven Eggless Rasmalai Cake in Stahl Versatile Pressure Cooker


The best thing about Diwali is the good food and everybody coming together to feast. So today we bring to you this delicious Eggless Rasmalai Cake that makes for the perfect dessert option for your celebrations!

The best part about this recipe is that it does not require an oven and trust us, the liquid from the Rasmalai in a soft saffron sponge tastes like heaven! 😍

Blogger Shivesh Bhatia has used Stahl's Versatil Pressure Cooker which is made of the finest quality Triply and comes with a pressure lid and a glass lid. The pressure lid comes with a double safety mechanism to ensure the most enjoyable and safe cooking experience.

What's more? You can use the Versatile as a pressure cooker, pan, and serveware!



    • ½ cup Yogurt
    • ¼ tsp Baking Soda
    • ½ cup Castor Sugar
    • ⅓ cup Vegetable Oil
    • ¼ tsp Kewra Extract
    • 3-4 drops Yellow Food Colour
    • 1 cup All-purpose Flour (Maida)
    • 1 tsp Baking Powder
    • ¼ cup Milk
    • 4-5 Saffron Strands
    • ¼ tsp Cardamom Powder

    For Frosting:

    • 3 cups of Whipping Cream
    • ¼ cup Saffron and Cardamom Infused Milk



    1. In a bowl add the yogurt and baking soda and give it a good mix until the mixture looks fluffy.
    2. Mix in sugar, oil, kewra extract, and a few drops of yellow food colour.
    3. Sift in the dry ingredients and mix until there are no lumps.
    4. In a separate bowl take some warm milk, add in the saffron strands and cardamom powder, and add it to the batter.
    5. Give it a final mix and pour the batter into a 6-inch lined pan.
    6. Place the pan in your preheated cooker carefully and cook it for 45-50 mins at medium flame.
    7. Let the cake cool down completely before layering it.
    8. In a big bowl, add 3 cups of whipping cream and whip it until medium to stiff peaks. Fold in the infused milk in 2 parts and mix until it becomes smooth.
    9. Divide the cake into 2 parts, here we have used 4 layers and soak each layer with infused milk.
    10. Cover it with the Rasmalai whipped cream and for the final look put some chopped pistachios and mini Rasmalai on top.


        Enjoy the festivities!

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