Why Don't You Make Tres Leches With an Indian Touch?

Tres Leches has a fandom of its own! What if we add a legendary flavour to it?

Rasmalai!!! No Indian house is devoid of this delicacy during festivals.

Getting the perfect Rasmalai is a herculean task for sure. Making the delicious ‘Ras’ is easy but getting the ‘chhena’ in the perfect consistency requires some practice.

But good news! In this recipe you’ll just have to make Ras with a twist. And you get a mouth-watering, appealing dessert in front of you!

The idea of this epic Rasmalai Tres Leches was inspired from the eminent baker Shivesh Bhatia (Bake with Shivesh) and the Tres Leches recipe from the YouTuber Sulfath Hafees (Noura’s Kitchen Magic).

What Is Tres Leches?

Tres Leches is a vanilla sponge cake soaked in three kinds of milk, (Tres- three and Leche-milk in Spanish) traditionally evaporated milk, condensed milk and heavy cream.

This recipe calls for a half kg measurement. You can double the ingredients for more quantity.

INGREDIENTS

Dry

- All-purpose flour – ½ cup

- Baking powder- ½ teaspoon

- Salt-a pinch

Wet

- Eggs- 2

- Oil -1 tablespoon
(Sunflower, Canola or any flavourless oil)

- Powdered Sugar -½ cup

- Milk- ¼ cup

- Vanilla extract/essence- ½ teaspoon

- Milk Mixture

- Milk - ½ cup (normal/evaporated)
(you can increase the amount a little bit in order to increase the amount of the milk mixture)

- Condensed milk- ½ cup

- Fresh cream/heavy cream- ½ cup

- Cardamom powder – ½ teaspoon {for Rasmalai flavour}

- Saffron- 7-8 strands

- Garnish

- Whipped cream

- Chopped Pistachios

Now let’s get into the process!

Sponge

- Sift and keep aside the dry ingredients

- In a clean, dry bowl whisk the eggs along with vanilla extract

- Add powdered sugar little by little and beat the eggs into a light pale and fluffy texture (beat for 5 minutes in high speed).

- Add in oil. Whisk/beat it just until combined

- Gently fold and mix in the dry ingredients in portions alternating with the ¼ th cup milk.


Transfer the batter in to two 6-inch round/square pan greased and lined with parchment.
(you can also pour into a single pan and later cut it into half or leave it the same)

- Tap the pans to remove any air bubbles.


In oven - 1700 for 20 minutes.

Without oven (In pressure cooker)

- Remove the gasket and whistle.

- Preheat the cooker/vessel on medium high heat for 10 min

- Put a ring or anything of certain height that would prevent the pan from touching the bottom.

- Place the pan on top of the ring/stand.

- Close and cook for 15-20 min


Points to Note:

-Flame varies on each stovetop.

- For the first 5-10 minutes bake on medium high and then reduce the flame to medium low.

- Do not open the lid before 10 minutes

- With the help of a toothpick or a skewer, check whether the cake is baked or not

- Transfer it into a cooling rack

- By the time lets prepare the milk mixture

- Take a tumbler To the warm milk add the saffron strands and cardamom powder

- Add the condensed milk and heavy cream and mix everything well.


Assembling

- The cake doesn’t have to be completely cooled. It can be warm.

- Place the cake into a deep dish or plate or any deep container.

- Prick the entire surface nice and through using a fork.

- Now pour in the milk mixture in batches

- Wait for the first batch to absorb slightly before pouring the next.

- Ensure that the milk goes in every corner and edge.

- Reserve a little bit of the mix to pour before serving.

- Refrigerate it at least for an hour (If you are patient enough, you can keep it in the fridge for longer. It tastes better!)

- Take it out. The cake would have absorbed all the milk by now.

- Finally garnish with whipped cream and pistachios and dry rose petals(optional).


Enjoy your Rasmalai flavoured Tres Leches! It’s definitely going to be your favourite.


Written by - Afra Meera Ahamed

Edited by - Gunika Manchanda