• Thaw the Ras Malai.
• Preheat the oven to 350.
• Set up three mixing bowls.
• Butter the Pan, Pan can be about 8 in by 8 in or 9 in by 13 in. (I personally like to use a Pyrex dish with lid.)
• Separate egg whites and yolks into the other two mixing bowls.
• In the third mixing bowl, sift together all purpose flour, baking powder, and salt.
• Beat egg yolks with ¾ cup sugar with an electric mixer on high speed, until yolks are a pale yellow color.
• Stir in ⅓ cup milk, kewra, milk from the ras malai and vanilla extract in egg yolk and sugar mixture, set aside.
• Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining ¼ cup sugar and beat on high speed until egg whites are stiff but not dry.
• Pour egg yolk mixture over the flour mixture and combine gently with a spatula.
• Gently fold in egg white mixture with the spatula until just combined.
• Pour batter into prepared pan and spread to even out the surface and bake at 350˚F for 30-35 minutes or test with toothpick comes out clean.
• Take it out of the oven on the kitchen counter.
• Leave it on the counter to cool down, it will take 60 minutes to cool the cake down.

Milk Mixture

• Combine ⅓ cup heavy whipping cream, evaporated milk, milk from the ras malai milk, and condensed milk.
• When the cake is cool , pierce the surface all over with a fork.
• Slowly drizzle the milk mixture over the cake.

Frosting

• Pour ½ cup cold heavy whipping cream and 5 Tbsp powdered sugar into a large mixing bowl and beat on high speed 1 ½ to 2 minutes or until thick, whipped and spreadable.

Topping on the Cake

• Spread over the cake with a spatula like shown in the video.
• Take Ras Malai dumplings and place it on top of the frosting.
• Garnish with rose petals and pistachios.