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Transfer the cake to a rack and let cool to room temperature. 5. Meanwhile, Make the Saffron Cream: In a medium saucepan, combine the milk, coconut milk and saffron and bring to a simmer over ...

Slice the cooled cake into layers, then soak each layer with the prepared rasmalai milk. Step 6. Add soaked Rasmalai pieces ...

For me, the aroma of ghee, cardamom and saffron drifting through the house instantly makes everything feel festive. This dessert can also be made in advance and served warm or at room temperature.