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.
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.
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 is:
Insanely Delicious Light & Airy Fluffy Creamy Flavorful Indian Fusion Eggless Dessert 7 Ingredients Gluten-Free
How to make Ras Malai Mousse recipe step by step?
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. 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.
- 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
- 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
- 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.
- 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
- Garnish with rose petals, saffron, pistachios, and vrak (Indian silver foil). Place in the fridge until the mousse thickens up some more. Serve cold!
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