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Rabri Mousse

A decadent Indian dessert that is made with just milk, sugar, whipped cream & nuts. Sinfully delicious!

Rabri & Basundi both are very similar milk-based dessert that are truly delicious. These desserts are made by reducing milk. The only difference between a Rabri and Basundi is the consistency. Rabri is thicker and has chunks of Malai/cream whereas, Basundi is a bit thinner and creamier. Both these recipes involve a time intensive slow cooking procedure that yields in the most creamy, luscious, and sinful dessert.

When I first made this dessert, I named it a Rasmalai Mousse, but later realized it should be Rabri Mousse. I had simmered the milk until it thickened and layers of cream/malai had formed. These layers are also referred as “ Laccha”. For a Rasmalai, the milk is just reduced but it is not thickened so much like Rabri, hence the name Rabri Mousse. The two important points to remember is that you should always use whole milk for this recipe and while making, keep stirring to avoid scorching.

You can make the Rabri the previous day and refrigerate it. The next day just whip the cream and mix them together. This will save time.

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Serves : 6-8 servings


INGREDIENTS:


3 cups whole milk

1/2 cup sugar

saffron, a pinch

1 teaspoon cardamom powder

1 1/2 cups heavy whipping cream

1 tablespoon sugar

3 tablespoon + 2 tablespoon chopped nuts ( mix of cashews, almonds and pistachios)


Bring 3 cups of milk to a boil. Reduce the flame and allow it to cook until it reduces to half its quantity. Add 1/2 cup sugar & saffron, mix it well. Keep stirring it in between to avoid burning. Add cardamom powder. The milk will thicken well and reduce to almost a cup. It took more than 1.5 hours for me. Add 3 tablespoons chopped nuts and mix . Switch off the flame and allow it to cool. Transfer it to a container, cover with a lid and refrigerate it overnight or for 2 hours at least. Doing this step the previous day saves a lot of time.


In a bowl of a stand mixer, take the heavy whipping cream and 1 tablespoon sugar. Whisk it until soft peaks form. Be careful, over doing this will turn the cream into butter. Now add the cold milk mixture and give it a quick mix. Pour them in individual cups and refrigerate for couple hours at least. Garnish it with the remaining 2 tablespoons chopped nuts and serve them. Enjoy!

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