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November 6, 2020 13 Comments

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

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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
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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. 
5 from 10 votes
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course Dessert
Cuisine Indian
Diet Eggless, Gluten-Free
Servings: 8 servings
Calories: 172kcal
Author: Nisha

Equipment

Electric Mixer
Mixing Bowls
Nonstick Wok

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!

Nutrition

Calories: 172kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 36mg | Potassium: 98mg | Fiber: 1g | Sugar: 8g | Vitamin A: 499IU | Calcium: 72mg | Iron: 1mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

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Filed Under: 10 Ingredients or less, Desserts, Diwali, Easy Recipes, Eggless Desserts, Gluten-Free, Holi, Indian, 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
  4. Rachna says

    June 1, 2021 at 10:46 pm

    How long can this dessert be stored? Ex. If I make it on Thursday can I serve it the next day?

    Reply
    • honeywhatscooking says

      June 2, 2021 at 1:34 pm

      Yes, absolutely. You can make this a day ahead. I would just seal it well with plastic wrap. It works well even two days later, again seal it well.

      Reply
  5. Purity says

    October 12, 2021 at 2:03 am

    The desert looks tempting but what I feel is that it is basically thickened milk with cream. Where is the rasmalai.The rasmalai as in Indian deserts the paneer disc

    Reply
    • honeywhatscooking says

      October 12, 2021 at 2:54 am

      It’s a ras malai mousse, a fusion twist. If you would like traditional ras malai, there are tons of original recipes on google you can search. Thanks for stopping by. 🙂

      Reply
  6. Abha says

    October 24, 2021 at 10:29 am

    Can I used store bought whipped cream?

    Reply
    • honeywhatscooking says

      October 24, 2021 at 11:13 pm

      Hi. Yes you can, I recommend cool whip. I would fold in, not blend, fold in the ras malai and see how it goes. If you need to blend, then do so.

      Reply
  7. Khush Arora says

    November 5, 2021 at 5:30 am

    5 stars
    This was super easy to make! And delicious!! I made it for Diwali as a topper for kheer filled cones and it was a hit! Everyone loved it!

    Reply
  8. Pooja says

    November 9, 2021 at 1:48 pm

    5 stars
    This dessert was amazingly delicious. So light and airy. Made it for Diwali and my family loved it. Going to make these very often.

    Reply
  9. Sapna says

    November 25, 2021 at 4:26 pm

    5 stars
    I made this for Diwali and made it again for my parents and it was a hit both times. It was easy to make, the recipe is easy to follow, and it is delicious!

    Reply

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