I’ve been on an Indianized baking kick as a result of the series of Indian holidays.
Several delicious experiments!
- Rasmalai Tres Leches Ricotta Cake
I had an idea for tres leches cake flavored like an Indian dessert (rasmalai) - made ricotta cake, soaked in a milk and cream mixture flavored with cardamom and saffron, and topped with candied slivered almonds. Result was lovely and rich, and I ended up making it again a week later by request for a potluck (Indian) holiday party.
.
- Mawa Cake
These are very rich, dense cupcake-ish not-too-sweet Indian cakes made with milk solids (milk reduced very slowly until only the solids remain - but are not caramelized). I made a small recipe in two baby bundts, using leftover ricotta, and used cardamom and saffron in the batter.
The flavors deepened and the texture of the cake improved in a day or two, like an olive oil cake.
.
.
- Gulab Jamun Cake
Mawa Cake redux - made a soaking syrup with cardamom, saffron, and rosewater and poured it over the warm cake. Also used the trimmed dome to make two gulab jamun cake truffles.
I loved this - tastes just like a gulab jamun but less (sickly) sweet.
.
.
.
