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Coconut Rasmalai

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 1 serving
Course: Dessert
Cuisine: Indian

Ingredients

Coconut cookies:
  • 1 tbsp butter
  • 1 tbsp sugar
  • 2 tbsp refined flour
  • 1 egg white
  • 1 tbsp dry coconut powder
Rabadi milk reduction:
  • 1 cup milk
  • 1/2 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:
    Cup of Yum
  1. 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.
  2. Cut it in round and bake it for 10 min at 130 degree Celsius/ 266 ℉.
How to Make Rabadi:
  1. In a flat thick bottom pan add milk;
  2. Cream bring it to boil and keep stirring it till it reduce to half;
  3. Add sugar.
How to Make Rasmalai Mousse:
  1. 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.
  2. 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.
  3. Keep it in the freezer to set.
How to Assemble:
  1. In a plate place Rasmalai mousse top it with coconut Rabadi filled in piping bag and fancy nozzle.
  2. Garnish it with gold leaves, sprinkle pistachio soil and raspberry crisp, Affila cress serve with saffron milk [mixture of milk, rabadi, saffron.

Notes