Name: Rasmalai Mousse-No eggs No gelatin No Agar Agar
Prep time: 10 min
Cook time: 6 min
Ingredients: 2 1/4 cups Full Fat Milk Powder (I used Nido Brand); 11 oz 300 grams/ 3/4 can condensed milk (Use a little less if you like it less sweet); 375 ml Heavy Whipping Cream; 1/2 cup milk; 1/2 tsp Green cardamom powder/elaichi dana powder; 1 generous pinch of saffron; 1 tsp Rose water; 2 1/2 cups 625 ml Heavy whipping cream (chilled); 12 tbsp confectioner sugar/icing sugar; 6 tbsp Full fat Milk Powder; 1/2 cup 125 ml Heavy whipping cream(this is optional) (chilled); 2 tbsp confectioner sugar/icing sugar; 2 tbsp milk powder; rose petals and crushed nuts for garnishing

Jump to Recipe Jump to Video Print Recipe

Rasmalai Mousse-No gelatin No eggs No agar agar– A fusion Indian dessert that combines the flavors of Indian Rasmalai with fluffy whipped cream to make these super creamy, light and airy Rasmalai Mousse shots. Made in 15 minutes, it looks and tastes amazing and is a crowd pleaser For those not familiar with Rasmalai, its an Indian dessert where small flat discs of cottage cheese(paneer) are dunked in a sweet, thickened milk, called Ras. Ras is usually made by thickening milk with saffron and cardamoms and cooking it till it reduces to half the quantity.

We are going to make the Ras in the microwave in 6 minutes! It will be thick and creamy without stirring and thickening the milk for hours. The entire recipe comes together in 15 minutes!

This Rasmalai Mousse-no gelatin, no agar agar no eggs recipe is a two step process- First make the Ras in the microwave and set it aside to chill. Second, whip the cream till stiff peaks form. Combine the two and you will get creamy, light and airy Rasmalai Mousse shots without gelatin, agar agar or eggs. It can be served in individual shot glasses like I did or in a large serving dish. Since there is no setting agent like gelatin or agar agar or eggs, the mousse sets because the heavy whipping cream combines with the ras and sets when chilled. I recommend chilling overnight for best results or at least 6-8 hours minimum. Milk powder, confectioners sugar also helps to thicken and set the mousse.

Piping the whipped cream flowers is optional. You can whip a little extra cream and just keep aside a little bit for decorating. I decided after pouring into the shot glasses, that I wanted to pipe some flowers on top and so I had to whip some additional heavy whipping cream You can just top with some nuts, rose petals, saffron and vark (edible silver paper).if you dont want to pipe some flowers. I recommend piping the flowers after the mousse has completely set in the glasses, it holds its shape better. I was in a rush to take the pictures, so I piped the flowers immediately after putting the mousse into the cups.

For some other easy dessert recipes try-

Mango Mousse-No Eggs, Gelatin or Agar Agar

Rose Mousse Shots-No Eggs No Gelatin No Agar Agar

Nolen Gur Rabri Shots/Instant Gur Rabri in 6 minutes

Biscoff Tiramisu-Easy Eggless Recipe made with Rusk for 20

Biscoff Cheesecake-No bake eggless cheesecake

Eggless Tiramisu with Rusk/No alcohol/No ladyfingers

Eggless Rose Tiramisu with Rusk

Moving onto the recipe, here is the written recipe followed by the step by step pictorial one-

Rasmalai Mousse-No eggs No gelatin No Agar Agar

Print Recipe
Pin Recipe

Prep Time 10

Cook Time 6

Course Dessert, Diwali Recipe, eggless dessert, fasting, Holi Recipe, Indian Dessert, Indian Sweets, Mithai, No bake dessert, No cook recipe, parshad, puja recipe, vrat

Cuisine Fusion, Indian, Indian Fusion

Servings 2 oz shots

Equipment

1 large microwave safe glass bowl
1 medium glass bowl
1 electric hand Mixer/egg beater
1 measuring cups and spoons

Ingredients

For Ras

2 1/4 cups Full Fat Milk Powder I used Nido Brand
11 oz 300 grams/ 3/4 can condensed milk Use a little less if you like it less sweet
375 ml Heavy Whipping Cream
1/2 cup milk
1/2 tsp Green cardamom powder/elaichi dana powder
1 generous pinch of saffron
1 tsp Rose water

Whipped Cream

2 1/2 cups 625 ml Heavy whipping cream chilled
12 tbsp confectioner sugar/icing sugar
6 tbsp Full fat Milk Powder

For piping whipped cream flowers (optional)

1/2 cup 125 ml Heavy whipping cream(this is optional) chilled
2 tbsp confectioner sugar/icing sugar
2 tbsp milk powder
rose petals and crushed nuts for garnishing

Instructions

For Ras

Warm milk and infuse it with saffron and cardamom powder and set aside. I like to crush the saffron in a mortar and pestle with 1 spoon of milk. This step is optional but saffron gives best color when crushed with mortar and pestle
In large microwave safe bowl, mix milk powder, condensed milk, heavy whipping cream and saffron infused milk. Break up any lumps with the back of spoon
Microwave for 1 minutes, remove from microwave and mix well and put back in the microwave for 1 more minute, for a total of 6 minutes. Stir well after every 1 minute of cook time.
In my microwave, it took 6 minutes. If your microwave has lower wattage, you may need 2-3 more minutes. It should coat your spoon when you dip your spoon in it. Keep in mind it will thicken a bit when its cold.
Add rose water, mix well and let it become completely cold in the refrigerator till we prep the whipped cream

Whipped cream

In a medium bowl put chilled heavy whipping cream and beat at medium to high speed till cream starts to thicken slightly
Add half the confectioner sugar and half the milk powder and keep mixing at low to medium speed. Add remaining milk powder and confectioner sugar and beat till soft peaks form.
Continue beating at low to medium till we get stiff peaks. At this point be very cautious while using the electric beater. It takes a minute to go from whipped cream to butter! Keep in the refrigerator till we are ready to assemble.

Assemble the Rasmalai Mousse shots

The Ras should be completely cold before mixing with the whipped cream. Fold in the Ras to the cold whipped cream. Do not over mix otherwise it will deflate the air from the whipped cream
Fill the shot glasses with the mousse and let it chill in the refrigerator. I used a tablespoon to fill the shot glasses. About 3 to 3.5 tablespoons per shot glass

For piping whipped cream flowers(optional)

Whip the heavy whipping cream, confectioner sugar and milk powder and beat till stiff peaks form being careful to not overbeat as it can quickly turn to butter
Fill into an icing bag and pipe whipped cream on top of each individual mousse shot glass(I used Wilton 2 D tip)
Garnish with chopped pistachios and rose petals
You can also beat extra whipping cream that we use for folding into the mousse and keep some aside for piping.
Do make sure the mousse has set for a few hours before piping. I was in a rush to take pictures so I couldnt wait for few hours.

Video

Notes

Once the Ras is cooked in the microwave, cool COMPLETELY. Put it in the fridge to become cold. At all times, try to keep the heavy whipping cream in the fridge, even when you are chopping nuts or getting the shot glasses ready. Both- the Ras and the whipped cream should be cold when we mix the two together. I used a tablespoon to fill the shot glasses, you can use a piping bag for filling the shot glasses. This recipe make4s 40 2 oz shots. If setting the mousse in a casserole, set in two small casseroles, so the mousse sets well. If making half the quantity, then set in one casserole.

Keyword easy rasmalai mousse in microwave, eggless dessert, no cook rasmalai mousse, rasmalai in microwave

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients

Crush the saffron in a mortar and pestle with 1 spoon of milk.

This step is optional but saffron gives best color when crushed with mortar and pestle

Add remaining warm milk and cardamom powder and set aside

OR, warm milk in a cup and put saffron and cardamom powder and let it infuse

In large microwave safe bowl, mix milk powder, condensed milk, heavy whipping cream and saffron infused milk.

Mix well andbBreak up any lumps with the back of spoon

Microwave for 1 minutes, remove from microwave and mix well and put back in the microwave for 1 more minute, for a total of 6 minutes.

Stir well after every 1 minute of cook time.

pictures below taken every minute.

Last picture you can see the mixture has become thick

Add rose water, mix well and let it become completely cold in the refrigerator till we prep the whipped cream

In a medium bowl put chilled heavy whipping cream and beat at medium to high speed till cream starts to thicken slightly

Add half the confectioner sugar and half the milk powder and keep mixing at low to medium speed.

Add remaining milk powder and confectioner sugar and beat till soft peaks form.

Continue beating at low to medium till we get stiff peaks. At this point be very cautious while using the electric beater.

It takes a minute to go from whipped cream to butter! Keep in the refrigerator till we are ready to assemble.

The Ras should be completely cold before mixing with the whipped cream. Fold in the Ras to the cold whipped cream.

Do not over mix otherwise it will deflate the air from the whipped cream

Fill the shot glasses with the mousse and let it chill in the refrigerator. I used a tablespoon to fill the shot glasses.

About 3 to 3.5 tablespoons per shot glass

Whip the heavy whipping cream, confectioner sugar and milk powder and beat till stiff peaks form

Fill into an icing bag and pipe whipped cream on top of each individual mousse shot glass(I used Wilton 2 D tip)

Pipe the flowers after chilling the mousse so that the mousse has a chance to set and the flowers will sit better

Chill for 6-8 hours or overnight. Garnish with chopped pistachios and rose petals

If You try my recipes, please choose a star rating and

share your feedback on my blog or my facebook page with a comment, review or picture.

Rasmalai Mousse Shots- No gelatin No Agar Agar No eggs