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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

Ingredients

for liquid ras malai

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

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!