Rasmalai is a Indian festive dessert eaten at weddings and special occasions – Ras in Hindi translates to “juice” and malai to “cream”. Rasmalai is made with little dumplings of milk balls which are added into a beautiful saffron, cardamom, almond and pistachio milk which cooks the dumplings slowly into a light and soft Rasmalai. There are two ways as to how my Mum taught me this dessert:

1. Authentically and much preferred method you can make your own curdle milk by adding vinegar to boiled milk, straining the mixture, kneading to form a smooth dough.

2. With milk powder and egg is easy and quick to make: this is the way I am going to share with you today as I don’t want to overwhelm the recipe too much for anybody who is making it for the first time.

Its such a beautiful delicate dessert it really needs to be tasted to admire the beauty !

Try it for yourself this Eid, the recipe is really easy to follow.



3 and half cups milk

1/2 cup evaporated milk

1/2 cup sugar

4 whole cardamom pods

1/4 teaspoon cardamom powder

Pinch saffron

1 cup milk powder

1 tablespoon clarified butter

1/2 teaspoon baking powder

1 egg

1 tablespoon thinly sliced almonds

1 tablespoon roughly chopped pistachios


1. Bring milk and evaporated milk to boil on low with sugar, whole cardamom lightly crushed, saffron, almonds and pistachios for approx 10 mins.

2. In a separate bowl mix together milk powder, baking powder, cardamom powder, clarified butter, slowly add whisked egg into the milk powder mixture and mix to gradually form a dough

3. Form approx 10 little balls, flatten ever so slightly and add into the milk.

4. Allow the milk dumplings to rise and cook for further 10 mins on medium-low heat. Turn milk balls around gently after 5 mins of cooking. Cook with lid close. Check it is soft before turning off heat

5. Allow to cool at room temperature and add into the fridge to chill before serving.

6.Garnish with saffron threads and chopped nuts

BKD Notes

I used Klim milk powder but you can also use Nido

Use a wide pot as the dumpling do double in size

Once the Rasmalai is cooked it should be soft, light and spongy

Lychee & Rose Water Phirni

Phirni is another popular milk dessert eaten in the month of Ramadan. Phirni is a pudding made with milk, semolina and traditionally flavoured with rose, cardamom or pistachio. I wanted to play on different flavours so I paired the traditional recipe with Lychee & Rosewater. It a match made in heaven!

Lychee & Rosewater Phirni


3 tablespoon Semolina

1/3 cup condensed milk

2 cups milk

4 tablespoon lychee juice

1 tablespoon rose water

Drop of pink food colouring

1/3 cup nestle cream


1. Make a paste with 1/4 cup milk and semolina

2. Bring the rest of the milk to boil with pink food colouring

3. Add the paste to the boiling milk and stir until it starts to thicken

4. Add condensed milk and stir. Remove of heat and allow to cool slightly

5. Add rose water, lychee juice, nestle cream and mix

6. Pour into bowls and decorate

BKD Notes

Original recipe inspired from Food and Flair

You can find the traditional recipe further down my page & under Ramadan20 highlights

I used lychee juice from the can

Rose water can be added to strength

If you prefer your phirni thicker in texture add more semolina

Pashmak is available to purchase from http://www.thestylishbakers.com

Gajar Ka Halwa Tres Leches Cake

𝐎𝐨𝐩𝐬 𝐈 𝐝𝐢𝐝 𝐢𝐭 𝐚𝐠𝐚𝐢𝐧 !

3 years ago I baked my first Tres Leches recipe which is a soft, tender cake, pored over a mixture of three milks – sweetened condensed milk, evaporated milk, and full cream milk.

I have previously shared this recipe in flavours of Rose and Rasmalai, and today I present to you another beautiful flavour – “Gajar Ka Halwa”

I have been so excited to share this recipe with you for a while but I couldn’t post until you tried my Gajar Ka Halwa recipe first, and now that is out of the way you can finally try this gorgeous milk cake!

It’s absolutely delicious and I’m certain you are going to love it as much I do!

Gajar Ka Halwa Tres Leches



For The Cardamom Cake

1 cup all purpose flour

1 & 1/2 tsp baking powder

1 teaspoon cardamom powder

1/4 tsp salt

5 large eggs, separated

1 cup sugar

1/3 cup full cream milk

For The Milk Sauce:

1 and 1/2 cups full cream milk

4 heap tablespoon gajar ka halwa (please find my recipe under IGTV & sweet/indian highlights)

3/4 can evaporated milk

3/4 can condensed milk

For The Topping

250 ml whipping cream

1 teaspoon cardamom powder

2 tablespoon sugar



1. Preheat oven to 180dc. Lightly grease a pan and dust the inside with flour.

2. In a bowl combine flour, baking powder, cardamom powder and salt.

3. Separate the eggs and place in two bowls.

4. In a bowl, add sugar to the egg yolks and beat until egg yolks turn pale yellow. Add 1/3 cup of milk and stir to combine.

5. Slowly add the flour mixture into the egg yolks and mix.

6. In another clean bowl, beat egg whites on high speed till you get stiff peaks

7. Fold the egg whites into the batter.

8. Pour the batter smoothly into the prepared pan.

9. Bake for up to 30 minutes or until a toothpick inserted comes out clean.

Milk Sauce:

1. While the cake is baking, blitz Gajar Ka Halwa to a purée

2. Add blitzed Gajar Ka Halwa with full cream milk and bring to a boil, remove off heat and allow this cool at room temperature. 

3. Mix the milk mixture, evaporated and condensed milk together.


1. Once the cake has baked let it cool completely,

2. Once cooled use a fork to poke the cake all over, pour half of the milk mixture on top of the cake, and leave aside for 30 minutes. Keeping the balance milk for serving

3. Whip cream, sugar, cardamom powder till you get stiff peaks.

4. Spread this over the cake and refrigerate for half an hour before serving.

5. Garnish as desired

BKD Notes:

Tres Leches Cake recipe originally inspired from The Pioneer Woman

You can make the Gajar Ka Halwa in advance and freeze little to use for the cake.

You can add orange food colour to the cake to resemble Gajar Halwa

You can replace Gajar Halwa flavours with rose, pistachio & saffron. Please refer to my website for alternative flavour recipes