Paan has such a refreshing flavor and it makes to my Diwali Dinner Menu every year! This time I am adding it to my dessert list and since it is Diwali I am going to make it even more decadent by topping it with paan milk dunked Rasgullas! This is a complete fusion recipe. Just imagine traditional Tres Leches got a make over! Cake drenched in 3 different types of milk along with Paan, Gulkand and Rasgulla! Can it get any better?! Do try it and let me know what you think! To make this simpler I have divided the whole recipe in 4 parts. If you want get a ready made sponge cake to save time! It’s still going to taste delicious! Watch a quick reel on my instagram @foodstoriesbytwisha
Make buttermilk by mixing milk and vinegar. Keep aside for 10 minutes.
Combine all dry ingredients.
Combine all wet ingredients- buttermilk, oil, yogurt and sugar in a bowl.
Slowly add the dry ingredients to the wet ingredients and make a smooth lump free batter.
Transfer the batter to a greased and dusted cake pan. Tap to remove bubbles.
Bake at 180 C (355 F) for 25-30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Let the cake cool for 10-15 minutes.
Put all the ingredients for paan milk in the blender and blend until smooth.
Mix whipping cream, 1/4 cup paan milk and sugar in a chilled bowl.
Whisk until soft peaks are formed.
Cut mini Rasgullas in half and soak them in the remaining 3/4 cup of paan milk.
Poke the cake using a fork.
In a bowl add 3 milks, 1 cup of paan milk. Pour this mixture over the cake and let it sit for 20-30 minutes for milk to soak in.
Next add a layer of paan whipped cream
Lastly top with paan soaked Rasgullas!
Refrigerate for 6-8 hours before serving!
