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  • Coconut Rasmalai

Coconut Rasmalai

Posted on Oct 26th, 2020
by Prashant Chipkar
Categories:
  • Asian Desserts
  • Dessert
Coconut Rasmalai

Rasmalai is a royal Indian sweet often served in weddings and eaten on special occasions.

Dive into the delightful world of Indian sweets with our exquisite Coconut Rasmalai! Whether you’re a Rasmalai aficionado or a first-timer, prepare to be swept away by the perfect balance of sweetness and creaminess. Indulge in a slice of dessert paradise that captures the essence of India’s culinary heritage with a modern twist.

Coconut Rasmalai

Coconut Rasmalai

Prashant Chipkar
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Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine Indian
Servings 1 serving

Ingredients
 
 

Coconut cookies:

  • 1 tbsp butter
  • 1 tbsp sugar
  • 2 tbsp refined flour
  • 1 egg whites
  • 1 tbsp dry coconut powder

Rabadi milk reduction:

  • 1 cup milk
  • half cup cooking cream
  • 1 tsp sugar

Saffron milk:

  • 1/2 cup boiled milk
  • 3-4 thread saffron
  • 1 tsp rabadi

Rasmalai mousse:

  • 2 rasmalai
  • 1 cup whipping cream
  • 1 tbsp white chocolate

Garnish:

  • 1 tbsp pistachio soil
  • 1 tbsp freeze dried raspberry
  • half leaves gold leaf
  • 2 affila cress
  • coconut rabadi
  • 0.01 g saffron

Instructions
 

How to Make Coconut cookie:

  • Whisk butter and sugar together and slowly add egg white to it, whisk till it is fluffy, then fold dry coconut powder and refined flour to it.
  • Cut it in round and bake it for 10 min at 130 degree Celsius/ 266 ℉.

How to Make Rabadi:

  • In a flat thick bottom pan add milk;
  • Cream bring it to boil and keep stirring it till it reduce to half;
  • Add sugar.

How to Make Rasmalai Mousse:

  • Whisk the whipping cream keep it aside, melt white chocolate and let it cool for few minutes, then fold the melted white chocolate in whipped cream.
  • In a mould fill it half the whipping cream and white chocolate mixer place 2 piece of Rasmalai in it and fill it with whipping cream and chocolate mix and place a coconut cookie on it.
  • Keep it in the freezer to set.

How to Assemble:

  • In a plate place Rasmalai mousse top it with coconut Rabadi filled in piping bag and fancy nozzle.
  • Garnish it with gold leaves, sprinkle pistachio soil and raspberry crisp, Affila cress serve with saffron milk [mixture of milk, rabadi, saffron.

Notes

Coconut Rasmalai
Tried this recipe?Let us know how it was!

Related: Top 30 Asian Desserts
Related: 25 Tasty Diwali Dessert Recipes
Related: Most Famous Indian Foods
Related: Top 25 Pakistani Desserts & Sweets

Prashant Chipkar

Born and brought up in Goa, India, Chef Prashant pursued his education in Hotel Management from Mumbai and started his culinary career with the Taj Group of Hotels – one of the leading chain of hotels in India. Currently working as Executive Chef and Culinary Director in Dubai alongside celebrity chef Hari Nayak – responsible for opening new and exciting brands like Bombay Bungalow, Masti and My Mosa, Chef Prashant’s other passions include travel and photography. Follow Prashant on Instagram to stay in touch with his latest amazing creations.

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