Instant Malai Cake


  • ½ cup sugar
  • ½ cup water
  • 20-22 saffron strands
  • 2 cups (500ml) milk
  • 2 tablespoons corn flour
  • ½ teaspoon cardamom powder
  • 4 tablespoons sugar
  • ¼ cup fresh cream/ malai
  • 24 no. rusk/toast
  • pistachios for garnishing
  • almonds for garnishing

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

Sugar Syrup
  1. In a sauce pan add sugar, water and saffron strands.
  2. Let it simmer on medium heat for 3-4 minutes or until the sugar dissolves completely and the syrup gets a sticky honey type consistency.
Milk Rabdi
  1. In a bowl add corn flour and 3-4 tablespoons of milk and mix well. Now keep it aside.
  2. In a kadai or pan add milk, cardamom powder, sugar and cream. Now let it simmer on medium heat for 3-4 minutes or until it gets couple of boils. Keep scraping the sides simultaneously.
  3. Further add the corn flour slurry in the milk and keep stirring it continuously. The milk will thicken and form a creamy mixture. Cook for 2 minutes and then keep it aside. Do not over cook.
To assemble the Instant Milk Cake
  1. In a deep serving dish evenly assemble the rusk.
  2. Now cover it with the hot sugar syrup we prepared earlier. Make sure all the sides of the rusk are soaked in the sugar syrup.
  3. Now evenly spread a layer of rabdi on it. Repeat the process and make 3 layers.
  4. Finally garnish it with chopped pistachios and almonds and let it rest in the refrigerator for upto 2 hours. The instant milk cake is ready.
  5. Can be stored in the refrigerator for upto 5 days.

Recipe Notes

  • Make sure the sugar syrup and the rabdi is hot when you spread it on the rusk. This will help the rusk to soak the liquid easily.
  • You can use custard instead of corn flour.
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