Make these little beauties ahead of time for Diwali, or any time throughout the holiday season! Rasmalai is my hubby’s favorite Indian dessert. I make it regularly using this easy rasmalai recipe. Lately, I’ve been trying different fusion desserts with it for holidays and special celebrations.
In this recipe, I gave this festive dessert a tiramisu spin, and created rasmalai tiramisu! These rasmalai cake jars are rich, decadent and the perfect make-ahead dessert that comes in sweet, little individualized portions. Watch your guests’ eyes light up when you bring these out for a special treat - it’s truly sensational!
What is Rasmalai?
Rasmalai is a classic Indian dessert featuring cottage cheese balls (chenna or paneer) soaked in a thick cream sauce scented with saffron, cardamom, pistachios, and almonds. The word ‘ras malai’ originates from two words in Hindi - ras meaning ‘juice’ and malai meaning ‘cream’. This rich and decadent dessert is traditionally served in India as a royal treat at weddings and celebrations. Check out the detailed and easy recipe for Homemade Rasmalai.
What is Rasmalai Tiramisu?
Rasmalai tiramisu cake combines the classic flavors and ingredients of rasmalai and tiramisu into one. It is an Indian fusion dessert made with rasmalai, sweetened whipped cream, mascarpone, ladyfingers, cardamom, pistachios, and rose petals.
Ingredients - Notes & Substitutions
The ingredient list for rasmalai dessert cups is short and sweet. Simply gather together:
For Rasmalai
Jars: For these individual cake jars, I like to use any 3.5-ounce dessert cups or bowls. They make the perfect individual serving. You can also use 4oz ramekins.
Rasmalai with Sweetened Milk: Use homemade by making this easy 30-minute rasmalai or use store-bought rasmalai from Nanak Foods brand.Heavy Whipping Cream: make sure the heavy cream is chilled in the fridge before whipping, as it will whip up quicker and smoother.Sugar: start with the amount of sugar in the recipe. If you find you would like a sweeter whipped cream mix, add up to 1 tablespoon more sugar.Mascarpone: one container of mascarpone cheese gives it that special tiramisu touch. Bring to room temperature for easier whipping.Cardamom: I like to grind the seeds from about 4-5 pods for the strongest flavor and aroma.Water: this will be the first step in our dipping assembly line. I like to warm the water slightly in the microwave for 45 seconds.Rose Water: to really enhance that floral essence. Rose water is easy to spot in large grocery stores, Middle Eastern markets, or online.Ladyfingers: look for ladyfingers in the cookie aisle of big supermarkets, sometimes labeled savoiardi. For an eggless cookie option, use vegan vanilla wafers or bake eggless ladyfingers from scratch.
Garnish
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Rasmalai Tiramisu
Rasmalai cake couldn’t be any easier to make. Here’s how I like to do it in a few easy steps: Prepare Rasmalai: Use previously prepared homemade rasmalai or buy your favorite store brand. Separate the rasmalai balls from the sweet sauce (Pic 1). Crumble Rasmalai: Reserve 3 rasmalai for garnish and keep aside. Place the remaining in a bowl or a plate and gently crumble them using a fork. Prepare Rasamalai whipped cream: In a mixing bowl, add chilled heavy whipping cream and sugar. Use a hand mixer and whip until it forms soft peaks. If using a stand mixer, use the whisk attachment (Pic 2). Add mascarpone and flavoring: Add mascarpone, cardamom powder, and four tablespoons of rasmalai sauce to the whipped cream and whip until the mixture is smooth and fluffy and no lumps remain (Pics 3 & 4). Taste the cream mix at this point to check for sweetness and adjust accordingly. Prepare dipping liquid: In a small bowl add ¾ cup water and add ½ teaspoon rose water to it. Microwave it for 45 seconds to warm the water. Prepare an assembly line by placing the warm water next to the rasmalai sauce. Dip ladyfinger: Break the ladyfingers in half. Take one half and dip it in the warm water for 2 seconds, then dip it in the rasmalai sauce for 4 seconds, flipping after 2 seconds (Pics 5 & 6). Layer Ladyfinger: Layer the soaked ladyfinger half in the bottom of a 3.5-ounce dessert cup or ramekin. Use the tip of a spoon to flatten it across the bottom. Drizzle a teaspoon of the rasmalai sauce over that (Pics 7 & 8). Spead rasmalai crumbles: Evenly spread about a teaspoon of the rasmalai crumbles (Pic 9). Top with whipped cream: Add about 2 teaspoons of whipped cream and spread it in a smooth layer using an offset spatula or the back of a spoon (Pic 10). Repeat Layers: Dip and layer ladyfingers, followed by rasmalai crumbles and sauce. Top this with a layer of whipped cream (Pic 11). Final Layer: Spread about a teaspoon of rasmalai crumbles on top. Add sliced pistachios and dried rose petals evenly over that. If you like, add tiny shavings of gold or silver vark (optional) (Pic 12). Chill: Cover tightly and chill in the fridge for 4-6 hours. Enjoy cold!
Serving Suggestions
Rasmalai cake jars make a wonderful treat for Diwali and special occasions. This dessert is complete by itself and does not require any additional accompaniments. Here are my favorite ways to serve: Diwali: Bring to any Diwali celebration for a showstopping presentation among family and friends. Holidays: Due to the festive colors added by pistachios and rose petals, this makes a special treat during the dessert course of Thanksgiving, Christmas, or New Year’s as well!
How to Store & Make Ahead
Leftover rasmalai tiramisu cups will keep, covered, in the fridge for up to 3 days. The ras malai and ladyfingers will soften as the days pass, so expect a softer texture on days 2 and 3. Make Ahead: Rasmalai tiramisu needs to chill for at least 4-6 hours, so I like to make this Indian fusion dessert the morning of the party. These jars can also be made 1 day in advance and refrigerated.
Recipe Tips & Notes
Sugar: Add up to 1 tablespoon more sugar if you would like the whipped cream sweeter.Cardamom: Freshly ground cardamom seeds from the pod will provide the most intense flavor and aroma. Open approx 5-6 green cardamom pods and crush the seeds with a mortar and pestle.Eggless Cookies: To make this recipe 100% egg-free, you can bake eggless ladyfingers from scratch, or use vegan vanilla wafers.Chill the beaters/whisks in the freezer while you gather the ingredients. Chilled beaters make a fluffier whipped cream.
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