Imported from Instagram

Kesar Pista Rabri Cake

Name: Kesar Pista Rabri Cake
Prep time: 15 min
Cook time: 10 min
Total time: 85 min
Yield: 8 servings
Cuisine: South Asian
Ingredients: 1 Readymade vanilla sponge cake (The author used one from @getnoice.); 120 ml Full-fat milk (For the kesar milk soak.); 1 tbsp Condensed milk (For the kesar milk soak.); Saffron (A generous pinch, for the kesar milk soak.); Cardamom powder (A pinch, for the kesar milk soak.); 200 ml Full-fat milk (For the kesar pista rabri; a little is used cold to smooth the milk powder.); 15 g Milk powder (Mix with a little cold milk until smooth.); 40 g Condensed milk (For the rabri.); 20 g Ground pistachios (For the rabri.); 20 g Chopped pistachios (For the rabri.); Saffron (A generous pinch, for the rabri.); 0.25 tsp Cardamom powder (For the rabri.); Slivered pistachios (For garnish; quantity not stated.); Saffron strands (For garnish; quantity not stated.)

Recipe by Soundarya Kakar @wineandwhinee · Instagram

Imported by Blak Rabbit on SeeMeCook

A soft vanilla sponge is soaked with fragrant saffron-cardamom milk and topped with creamy homemade pistachio rabri. Chill before serving for an easy festive dessert.

8 servings85 minSouth Asian

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Ingredients

1 Readymade vanilla sponge cake (The author used one from @getnoice.)
120 ml Full-fat milk (For the kesar milk soak.)
1 tbsp Condensed milk (For the kesar milk soak.)
Saffron (A generous pinch, for the kesar milk soak.)
Cardamom powder (A pinch, for the kesar milk soak.)
200 ml Full-fat milk (For the kesar pista rabri; a little is used cold to smooth the milk powder.)
15 g Milk powder (Mix with a little cold milk until smooth.)
40 g Condensed milk (For the rabri.)
20 g Ground pistachios (For the rabri.)
20 g Chopped pistachios (For the rabri.)
Saffron (A generous pinch, for the rabri.)
0.25 tsp Cardamom powder (For the rabri.)
Slivered pistachios (For garnish; quantity not stated.)
Saffron strands (For garnish; quantity not stated.)

Steps

1
Warm the milk for the kesar milk soak in a saucepan.
2
Add the saffron and cardamom powder to the warm milk.
3
Add the condensed milk and stir until combined. Let the soak cool completely.
4
Place the vanilla sponge in a dish. Poke holes across its surface with a skewer or fork.
5
Slowly pour 80–90 ml of the kesar milk over the cake, allowing it to absorb. Add more of the soak if needed, but avoid oversoaking.
6
Mix the milk powder with a little cold milk until smooth.
7
Add the smooth milk-powder mixture to the remaining rabri milk in a saucepan.
8
Add the condensed milk, saffron, and ground pistachios to the saucepan.
9
Simmer over low heat for about 10 minutes, stirring frequently, until the mixture thickens.
10
Add the cardamom powder and chopped pistachios. Let the rabri cool completely, then chill it.
11
Spread the chilled rabri over the milk-soaked cake.
12
Garnish with slivered pistachios and saffron strands.
13
Refrigerate for 30–60 minutes before serving; the author notes that even 10 minutes in the refrigerator works.

Notes

The method says to mix milk powder with a little cold milk but does not specify an additional amount, so this is taken from the listed 200 ml rabri milk. Garnish quantities are not specified. The source says to spread chilled rabri, then suggests refrigerating the assembled cake before serving.