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Mouthwatering Ras Malai Mousse

This creamy dessert combines the traditional flavors of ras malai with a light, airy mousse texture that's perfect for any occasion. It's easy to make and sure to impress your guests with every spoonful.

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TIME45 min

SERVINGS4

RATING4.7 / 5

01 / WHAT YOU NEED

Ingredients

Milk 1 litre Saffron ¼ tsp Cardamom Powder ¼ tsp Crushed nuts as required, almonds & pistachio Whipping cream 1 Cup Yellow food colour 1-2 pinch, edible Bread slices 2, soft

02 / HOW TO MAKE IT

Let's cook.

01

Step 1

Pour the milk into a saucepan, add the saffron and cardamom powder, and give it a good stir.

02

Step 2

Cook it over medium heat until it starts to boil, then let it simmer until the milk is reduced to about half. Stir in the crushed nuts, then set it aside to cool.

03

Step 3

In a separate bowl, whip the cream with a little yellow food coloring until you get stiff peaks. Set that aside too.

04

Step 4

Take two slices of bread and use a round cutter to cut out circles. Keep these ready.

05

Step 5

Now, grab a glass and start layering: a spoonful of the whipped cream, a bread circle, some of the reduced milk mixture, more cream, and finish with a sprinkle of nuts on top.

06

Step 6

And that’s it—your creamy, delicious ras malai mousse is ready to enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Chill the mixture well before whipping to achieve a light and airy mousse.
- Use fresh cardamom powder to enhance the authentic flavor.
- Be gentle while folding the ingredients to maintain the mousse’s fluffiness.

Why you’ll love it

This dessert is a perfect blend of creamy texture and delicate sweetness. It offers a refreshing twist on traditional Indian sweets, making it light yet indulgent. Its smooth mousse consistency melts in your mouth, leaving a delightful floral aroma.

Serving ideas

Serve chilled in small bowls or glasses for an elegant presentation. Garnish with chopped pistachios or saffron strands to add a touch of color and texture. This dessert pairs beautifully with a cup of masala chai or light herbal tea.

Storage & leftovers

Keep the mousse covered in an airtight container in the refrigerator. Consume within 2-3 days for the best taste and texture. Avoid freezing as it may alter the smooth consistency.