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    Home » Recipe » Diet » Vegetarian » Ras Malai Mousse (eggless, 7 ingredients, gluten-free)

    Posted on: Nov 6, 2020 · Modified: Oct 15, 2022 by honeywhatscooking · 15 Comments

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

    5.0K shares
    Jump to Recipe

    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 tablespoon 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 ½ cup of the ras malai mixture to the whipped cream.
    2. Beat with an electric mixer for a minute max.
    3. Add another ½ 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 ½ tablespoon 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

    Ras Malai Mousse

    Eggless, Gluten-Free
    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 13 votes
    Author: Nisha
    Pin Recipe Print Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Dessert
    Cuisine Indian
    Servings 8 servings

    Equipment

    Electric Mixer
    Mixing Bowls
    Nonstick Wok

    Ingredients
      

    for liquid ras malai

    • 2 cups whole milk, organic grass-fed
    • few strands of saffron
    • 1 tablespoon cashews, chopped
    • 1 tablespoon almonds, chopped
    • 3 tablespoon sugar
    • ¼ teaspoon 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
    • ½ tablespoon 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 tablespoon 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 ½ cup of the ras malai mixture to the whipped cream.
    • Beat with an electric mixer for a minute max.
    • Add another ½ 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 ½ tablespoon 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: 172kcalCarbohydrates: 9gProtein: 2gFat: 15gSaturated Fat: 8gCholesterol: 46mgSodium: 36mgPotassium: 98mgFiber: 1gSugar: 8gVitamin A: 499IUCalcium: 72mgIron: 1mg
    Keyword Eggless Dessert, Mousse, Ras Malai
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking
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    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 01, 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 02, 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 05, 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 09, 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
    10. Neha Mehta says

      November 02, 2022 at 1:07 pm

      5 stars
      Made this for Diwali and omg! So so delicious and so easy to make. This is now going to be a staple
      For parties!!!

      Reply
      • honeywhatscooking says

        November 09, 2022 at 9:30 pm

        Haha yes. THanks Neha. I love this recipe and it's so easy to make. 🙂

        Reply

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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

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