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November 6, 2020 4 Comments

Ras Malai Mousse (eggless, 7 ingredients, gluten-free)

Ras Malai with a twist makes a delicious fusion dessert for Diwali. Ras Malai Mousse is flavored with milk, cardamom, saffron, and nuts. Light, airy, and creamy.
Ras Malai Mousse (eggless, 7 ingredients, gluten-free)

Ras Malai tops my three favorite Indian desserts. It’s milky, creamy, and perfectly sweet. Whenever I attend Indian weddings, if Ras Malai is on the menu, no matter how full I am, I must indulge. 

For me, the best part of Ras Malai is the ras – the liquid part, so clearly I needed to make Ras Malai Mousse using just the liquid part of this delicious dessert.
Ras Malai Mousse (eggless, 7 ingredients, gluten-free)

Is this dessert Eggless?

Yes! You don’t need any thickeners to make Ras Malai Mousse. Using heavy whipping cream is key in obtaining the right texture in this dessert.

Can I use Heavy Cream in place of Heavy Whipping Cream?

Yes! Heavy cream and heavy whipping cream can be used interchangeably. I used Heavy Whipping Cream from Trader Joe’s, but feel free to use heavy cream as well. 

Note: you cannot use light cream or half n half in this recipe because it does not contain enough fat to make whipped cream.
Ras Malai Mousse (eggless, 7 ingredients, gluten-free)

Tips on making Ras Malai Mousse:

  • Prepare the liquid portion of the Ras Malai. The ‘ras’ (juice) should reduce to half the amount and you should see malai (cream) bits floating around. This takes 15 minutes.
  • Allow the Ras Malai portion to cool for 30 minutes and refrigerate for at least an hour. The mixture will thicken up slightly. 
  • Prepare the whipped cream. Make sure you use heavy cream and stiff peaks have formed. If you overbeat the heavy cream, you will end up with butter. Whipped cream should be light and fluffy. This takes 5-6 minutes.
  • Add the Ras Malai to the whipped cream in small batches. Mix with an electric mixer for 1 minute each time, again do not overmix, but make sure the mix is slightly thick and light. This takes 5 minutes. 
  • Garnish with rose petals, saffron, pistachios, and vrak (Indian silver foil).

Ras Malai Mousse (eggless, 7 ingredients, gluten-free)

Ras Malai Mousse is:

Insanely Delicious
Light & Airy
Fluffy
Creamy
Flavorful
Indian Fusion
Eggless Dessert
7 Ingredients
Gluten-Free
Ras Malai Mousse (eggless, 7 ingredients, gluten-free)

How to make Ras Malai Mousse recipe step by step?

Prepare the liquid part of the Ras Malai 

1. Begin by heating whole milk on medium heat in a nonstick pot. I love Ballarini PFOA-FREE.
2. The milk should be boiling 5 minutes later.
3. At this time add a few strands of saffron. Stir and cook for 5 minutes.
4. In the meantime, chop almonds and cashews.
5. Add the almonds and cashews to the milk. 
6. Stir and gently scrape the sides of the pan to ensure the ‘malai’ cream is not wasted.

7. Immediately add sugar. I added 3 tbsp which was enough for me, you can add a little more if you wish. Boil for 5 minutes.
8. Stir occasionally. Notice little bits of ‘malai’ forming in the milk. Allow this mixture to thicken up for another 5 minutes.
9. Add ground cardamom.
10. Stir. Notice the milk mixture has reduced to half. Scrape the sides to make sure none of the malai is wasted.
11. Transfer Ras Malai mixture to a bowl. Let it cool for 30 minutes, then place into the fridge for at least 1 hour.

Prepare the Whipped Cream

1. Place the mixing bowl into the refrigerator for 30 minutes before starting. Add cold heavy whipping cream to the cold mixing bowl.
2. Using an electric mixer, beat the whipping cream on low-medium speed, and slowly increase. This is what you should have 2 minutes later.
3. Two minutes later you’ll notice the cream mixture starting to thicken up.
4. Another minute or two later, you should have whipped cream. Make sure stiff peaks have formed. DO NOT OVERMIX ELSE YOU WILL END UP WITH BUTTER.

Blend it all – Make Ras Malai Mousse

1. Add 1/2 cup of the ras malai mixture to the whipped cream.
2. Beat with an electric mixer for a minute max.
3. Add another 1/2 cup of the ras malai mixture. There should be no more mixture left or very little leftover.
4. Beat for another minute ensuring the mousse stays light and airy, but does not turn into butter.

5. Add a few strands of saffron for color and flavor.
6. I also added 1/2 tbsp of sugar for a little more sweetness, you can add none or a little more.
7. Mix well. This is the desired texture. It should look like whipped mousse, not super light like whipped cream, but slightly thick and creamy.
8. Transfer into serving glasses. I used these Mini Martini Glasses which are super cute.

Garnish

1. Garnish with rose petals, saffron, pistachios, and vrak (Indian silver foil). Place in the fridge until the mousse thickens up some more. Serve cold!

 

Enjoy!

 

More Indian Desserts

  • Rice Kheer | Indian Rice Pudding
  • Gajar ka Halwa | Indian Carrot Pudding
  • Rose Water Almond Cake
  • Healthy Almond Date Ladoo
  • Milk Peda
Print Pin
5 from 3 votes

Ras Malai Mousse

Ras Malai with a twist makes a delicious fusion dessert for Diwali. Here's Ras Malai Mousse that's light, airy, and creamy. This dessert is eggless and gluten-free. 


Course Desserts
Cuisine Indian
Keyword Eggless Dessert, Mousse, Ras Malai
DietEggless, Gluten-Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 172kcal
Author Nisha


Ingredients

for liquid ras malai

  • 2 cups whole milk organic grass-fed
  • few strands of saffron
  • 1 tbsp cashews chopped
  • 1 tbsp almonds chopped
  • 3 tbsp sugar
  • 1/4 tsp ground cardamom

for whipped cream

  • 1 cup heavy whipping cream or heavy cream

for ras malai mousse

  • prepared whipped cream
  • 1 cup ras malai liquid divided
  • few strands saffron
  • 1/2 tbsp sugar more or less if need be

for garnish

  • rose petals
  • saffron
  • pistachios
  • vrak - Indian silver foil

Instructions

Prepare the liquid part of the Ras Malai

  • Begin by heating whole milk on medium heat in a nonstick pot. I love Ballarini PFOA-FREE.
  • The milk should be boiling 5 minutes later.
  • At this time add a few strands of saffron. Stir and cook for 5 minutes.
  • In the meantime, chop almonds and cashews.
  • Add the almonds and cashews to the milk.
  • Stir and gently scrape the sides of the pan to ensure the 'malai' cream is not wasted.
  • Immediately add sugar. I added 3 tbsp which was enough for me, you can add a little more if you wish. Boil for 5 minutes.
  • Stir occasionally. Notice little bits of 'malai' forming in the milk. Allow this mixture to thicken up for another 5 minutes.
  • Add ground cardamom.
  • Stir. Notice the milk mixture has reduced to half. Scrape the sides to make sure none of the malai is wasted.
  • Transfer Ras Malai mixture to a bowl. Let it cool for 30 minutes, then place into the fridge for at least 1 hour.

Prepare the Whipped Cream

  • Place the mixing bowl into the refrigerator for 30 minutes before starting. Add cold heavy whipping cream to the cold mixing bowl.
  • Using an electric mixer, beat the whipping cream on low-medium speed, and slowly increase. This is what you should have 2 minutes later.
  • Two minutes later you'll notice the cream mixture starting to thicken up.
  • Another minute or two later, you should have whipped cream. Make sure stiff peaks have formed. DO NOT OVERMIX ELSE YOU WILL END UP WITH BUTTER.

Blend it all - Make Ras Malai Mousse

  • Add 1/2 cup of the ras malai mixture to the whipped cream.
  • Beat with an electric mixer for a minute max.
  • Add another 1/2 cup of the ras malai mixture. There should be no more mixture left or very little leftover.
  • Beat for another minute ensuring the mousse stays light and airy, but does not turn into butter.
  • Add a few strands of saffron for color and flavor.
  • I also added 1/2 tbsp of sugar for a little more sweetness, you can add none or a little more.
  • Mix well. This is the desired texture. It should look like whipped mousse, not super light like whipped cream, but slightly thick and creamy.
  • Transfer into serving glasses. I used these Mini Martini Glasses which are super cute.

Garnish

  • Garnish with rose petals, saffron, pistachios, and vrak (Indian silver foil). Place in the fridge until the mousse thickens up some more. Serve cold!

Equipment

Electric Mixer
Mixing Bowls
Nonstick Wok

Nutrition Facts
Ras Malai Mousse
Amount Per Serving
Calories 172 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 46mg15%
Sodium 36mg2%
Potassium 98mg3%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 8g9%
Protein 2g4%
Vitamin A 499IU10%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!

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Filed Under: 10 Ingredients or less, Almonds, Cardamom, Cashews, Desserts, Diwali, Eggless Desserts, Gluten-Free, Heavy Cream, Holi, Indian, Milk, Quick & Easy, Saffron, Vegetarian Tagged With: Recipes

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Reader Interactions

Comments

  1. Satarupa says

    November 10, 2020 at 10:18 pm

    5 stars
    I made this for diwali dinner and everyone was taking about it for days

    Reply
    • honeywhatscooking says

      November 12, 2020 at 3:36 am

      That’s so sweet of you to say. Thank you so much!!!! xoxo

      Reply
  2. Shafaq says

    November 12, 2020 at 10:22 pm

    5 stars
    Tried out this recipe today!! It was fantastic! So light and airy!!! My husband absolutely loved it 🙂

    Reply
  3. Neha says

    November 15, 2020 at 2:26 pm

    5 stars
    I made this for Diwali and it was amazing!! Everyone enjoyed it! 😋

    Reply

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BAKED STRAWBERRY FRENCH TOAST
🔺INGREDIENTS
4 eggs
1 1/2 cups whole milk
2 tbsp sugar
2 tbsp light brown sugar
2 tsp vanilla
1/4 tsp salt
1 cup strawberries, sliced
8 slices @stpierrebakeryus brioche bread, 1-inch cubes
1 tbsp sugar, for topping
Powdered sugar, for garnish
Maple syrup, for garnish
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2. Cube 8 slices of brioche bread - this should yield roughly 5 cups.
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7. Top with the remaining brioche bread egg mixture.
8. Cover with a plastic wrap and refrigerate for 30 minutes to 2 hours.
9. Top baking dish with 1 tbsp of sugar.
10. Place in the oven for 60 minutes or until the top is golden brown.
11. Serve hot. Top with powdered sugar and maple syrup. #brunch
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