Rasmalai Mango trifle with Mawa
A delicious and refreshing layered trifle pudding with layers of eggless sponge cake soaked in saffron infused coconut milk, sweetened khoya/ mawa, mangoes and sweet thick cream. This would be the perfect dessert for the festive season.
Ingredients
To make Saffron Milk:
- 170 Grams coconut milk
- 50 Grams sweetened condensed milk
- A pinch saffron
To make the cake:
- 135 Grams plain flour
- 100 Grams sugar
- 45 Grams oil
- 175 Grams buttermilk
- 1/2 Tsp baking powder
- 3/4 Tsp baking soda
- 3/4 Tsp vinegar
To make mawa mixture:
- 200 Grams mawa/khoya
- 1 Tsp ghee
- sliced almonds
- 1/4 Cup (or more) sweetened condensed milk or sugar
For cream:
- 375 Ml thick cream
- 1/2 Cup honey (add more or less as per your liking)
- mangoes diced
Instructions
To make saffron milk:
- Mix all the ingredients and warm it slightly and let it cool for an hour for the saffron to infuse into the milk. Add more saffron if you like a bright yellow color milk.
To make the cake:
- Add all the ingredients in a bowl and mix by cut and fold method.
- Grease an 8 inch square pan well and pour the batter into it.
- Bake in a 180 C preheated oven for 15-20 minutes until toothpick inserted comes out clean.
To make mawa mixutre:
- In a pan, heat ghee.
- Add mawa and mix well. Add almonds and condensed milk.
- Mix well and cook for 5 miutes until everything comes together.
To make the cream mix:
- Mix all the ingredients well.
To assemble:
- If you are assembling in the baking tray itself, slice the cake from middle and do layering.
- If you are making individual servings in a stem glass, cut the cake into rounds.
- Place cake at the bottom. Soak it with saffron milk.
- Add mawa mixture. Add mangoes. Pour cream.
- Add another layer of cake. Soak with milk generously.
- Add mawa mix. Pour cream. Then mangoes. Garnish with more mawa and pistachios.
- Refrigerate for 4-5 hours.
Notes
To make homemade khoya/mawa with milk powder within minutes, follow this recipe by Food Fusion