This Rabdi Gulab Jamin Tiramisu is an easy no-bake Indian fusion dessert that layers delicate ladyfinger cookies with a rich rabdi cream and soft gulab jamuns for a show-stopping festive treat.
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About This Recipe
Each year for Diwali, I love recreating classic Indian sweets with a fun global twist. Over the years, fusion desserts like Rasmalai Tiramisu to Mithai Chocolate Bark have become my signature.
This Rabdi Gulab Jamun Tiramisu is another rockstar that brings together two iconic Indian treats - Rabdi and Gulab Jamun, layered like an Italian tiramisu for a decadent festive dessert.
It's an easy, no-bake dessert with a 'wow' factor that's perfect for Diwali parties, Indian dinners, or anytime you want to wow your guests with something traditional yet modern.
Why My Family & Friends Love It!
- It's a crowd-pleasing and gorgeous Indian fusion dessert
- No-bake dish, no expertise required.
- It can be made easier by using store-bought Rabdi.
- Ready to chill in 30 minutes.
- Perfect to make the day before for parties - less work on the day off!
Ingredients - Notes & Substitutions
Here's a list of ingredients needed to make this delectable Rabdi Tiramisu with Gulab Jamun:
- Milk: I use whole milk for a creamy rabdi. Avoid low-fat milk.
- Paneer: My shortcut for a stunning rabdi. Fresh or store-bought paneer both work.
- Condensed milk: Sweetens and helps thicken.
- Saffron & Cardamom: Add that classic Indian dessert aroma. Skip saffron if unavailable.
- Milk powder: Intensifies flavor and thickens rabdi. I recommend using full-fat.
- Ladyfingers: Also known as savoiardi. Use eggless ladyfingers or Marie biscuits as alternatives.
- Heavy whipping cream: Whips into a light, fluffy rabdi cream.
- Sugar: Adjust to taste based on the sweetness of your rabdi.
- Rose water: Lightly perfumes the dipping liquid.
- Warm water: For soaking ladyfingers.
- Gulab Jamuns: Both fresh and thawed frozen jamuns work beautifully.
- Pistachios: Finely chopped or slivered.
- Dried rose petals: For a festive touch. They are optional, though.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Rabdi Gulab Jamun Tiramisu
Prepare Rabdi
- Boil milk: Place a deep non-stick pan over medium-high heat. Add water to the pan. This prevents the milk from sticking to the pan. Add milk and saffron to the pan and bring it to a boil, stirring regularly while scraping the sides of the pan with a spatula.
- Add rabdi ingredients: Now add grated paneer, condensed milk, milk powder, cardamom powder, and sliced pistachio to the simmering milk, and stir well.
- Simmer to thicken: Continue to simmer the radbi mixture on medium heat until it begins to thicken, which takes about 10 minutes. Stir and scrape the sides regularly during this time. The rabdi should be thick but still pourable.
- Chill the rabdi: Add 2 cups of ice to a large bowl. Pour the rabdi into a smaller bowl, lightly cover it with a plate, and place it on top of the ice. Refrigerate it so the rabdi cools down fast.
Prepare Rabdi Cream
- Whip cream: In a mixing bowl, add chilled heavy whipping cream and condensed. Use a hand mixer and whip until it forms soft peaks.
- Add rabdi: Add cooled rabdi and cardamom powder to the whipped cream and whip until the mixture is smooth and fluffy. Taste the cream mix at this point to check for sweetness and adjust accordingly. It's ok if the cream is slightly grainy at this point.
- Prepare dipping liquid: In a small bowl, add ¾ cup of water and microwave it for 45 seconds to warm the water.
Assemble Gulab Jamun Rabdi Tiramisu
- Layer Ladyfinger: Dip one ladyfinger in the warm water for 3 seconds, flip it, and soak for 2 seconds. Layer the soaked ladyfingers at the bottom of an 8 X 8 dessert pan. Continue with more ladyfingers to cover the base of the pan.
- Add cream: Spoon half the rabdi cream on top and spread it evenly.
- Add gulab jamun crumbles: Gently crumble three gulab jamuns and spread them evenly all over the ladyfingers.
- 2nd layer of ladyfingers and cream: Soak the ladyfingers and place them evenly on top. Spoon the remaining rabdi cream on top and spread it evenly.
- Place Gulab Jamuns: Cut the remaining Gulab Jamuns in half and place them on top, cut-side down, evenly spacing them. I typically add nine halves.
- Garnish & Chill: Sprinkle sliced or chopped pistachios and dried rose petals over the top. Cover the dish with food storage wrap and chill in the refrigerator for 4-6 hours for best results. This can also be prepared a day in advance and refrigerated overnight.
How To Serve
Serve chilled, straight from the fridge - the flavors shine best cold.
For a halwai-style festive touch, add a few leaves of silver or gold vark on top!
How To Store
Store leftovers in an airtight container and refrigerate for up to 2 days. For the best texture, consume it within 2 days as the ladyfingers turn mushy after that.
FAQs
How to make this eggless?
For an eggless version, replace the ladyfingers with egg-free ladyfingers, vegan vanilla wafers, or Marie biscuits.
Can I make this dessert ahead of time?
Yes, you can make it up to 24 hours ahead of time! This tiramisu actually tastes better the next day as the flavors blend and intensify.
Can I use store-bought rabdi?
Absolutely! Just skip the homemade rabdi step and fold the store-bought version into whipped cream.
What can I substitute for gulab jamun?
Kala jamun, or rasgulla (squeezed out) are great alternatives.
Is this dessert eggless?
Yes, as long as you use egg-free ladyfingers or sponge cake.
Another Popular Tiramisu: Biscoff Tiramisu
Reader's Favorite Fusion Desserts
Find more fun fusions: Fusion Recipes
📖 Recipe
Rabdi Gulab Jamun Tiramisu
Rabdi Gulab Jamun Tiramisu is an indulgent make-ahead, no-bake Indian fusion dessert combining creamy rabdi, gulab jamuns, and ladyfinger layers for a festive showstopper!
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Ingredients
For Rabdi
- 2 tablespoon water
- 2 cups whole milk
- 1 cup paneer grated about 4 ounces
- ½ cup + 1 tablespoon sweetened condensed milk ½ of a 14oz can
- 10 saffron strands
- 2 tablespoons milk powder full-fat
- ½ teaspoon cardamom powder
For Tiramisu
- ¾ cup heavy whipping cream chilled
- 3 Tablespoons condensed milk
- ½ teaspoon cardamom powder fresh
- ¾ cup water
- 18-20 pieces ladyfingers see notes for eggless cookie alternatives
For Gulab Jamun
- 9 Gulab Jamuns Fresh or Frozen - Thaw overnight if frozen
For Garnish
- 3-4 tablespoons pistachios or assorted nuts finely chopped or sliced
- 1 tablespoon rose petals optional
Instructions
Prepare Rabdi Cream
- Place a deep non-stick pan and turn on the heat to medium-high. Add water to the pan. This prevents the milk from sticking to the pan.
- Add milk and saffron to the pan, bring it to a boil, stirring regularly while scraping the sides of the pan with a spatula. Continue to simmer for 5 minutes.
- Now add grated paneer, condensed milk, milk powder, cardamom powder, and sliced pistachio to the simmering milk, and stir well.
- Continue to simmer the radbi mixture on medium heat until it begins to thicken, about 10 minutes. Stir and scrape the sides regularly during this time. The rabdi should be thick but still pourable. Keep in mind that it will thicken considerably as it cools, so don't overcook it.
- Add 2 cups of ice into a large bowl. Pour rabdi into a smaller bowl, lightly cover it with a plate, and place it on top of the ice. Refrigerate it so the rabdi cools down fast.
- In a mixing bowl, add chilled heavy whipping cream and condensed milk. Use a hand mixer and whip until it forms soft peaks. If using a stand mixer, use the whisk attachment.
- Add cooled rabdi and cardamom powder to the whipped cream and whip until the mixture is smooth and fluffy. Taste the cream mix at this point to check for sweetness and adjust accordingly. It's ok if the cream is slightly grainy at this point.
- In a small bowl, add ¾ cup of water and microwave it for 45 seconds to warm the water. Dip 1 ladyfinger in the warm water for 3 seconds, flip it and soak for 2 seconds.
- Layer the soaked ladyfinger at the bottom of a 8 X 8 dessert pan. Continue with more ladyfingers to cover the base of the pan.
- Spoon half the rabdi cream on top and spread it evenly.
- Gently crumble three gulab jamuns and spread them evenly all over the ladyfingers.
- Soak the ladyfingers and place them evenly on top.
- Spoon the remaining rabdi cream on top and spread it evenly.
- Cut the remaining Gulab Jamuns in half and place them on top evenly spacing them. I typically add 9 halves.
- Sprinkle sliced or chopped pistachios, dried rose petals all over the top.
- Cover the dish with food storage wrap and chill in the refrigerator for 4-6 hours for best results. This can also be made a day before and chilled overnight.
Notes
- Paneer: Use full-fat paneer for the best results. Make your paneer at home with this easy homemade paneer recipe, or use your favorite store brand.
- Milk & milk powder: Use full-fat or whole milk-based products for a rich and creamy taste. You can substitute reduced-fat (2% fat) products, but know that the result won't be as thick and creamy. I don't recommend fat-free paneer, milk, or milk powder in this recipe.
- Saffron: For the best aroma and color, it is essential to soak the saffron strands in hot milk for 5 minutes. Don't skip this step.
- Nuts: Pistachios are the traditional choice for rabdi; however, feel free to use almonds or cashews instead, or skip it altogether for a nut-free dessert.
- Don't over-thicken: Since rabdi continues to thicken as it cools, it is crucial to stop the cooking process when it thickens to a heavy cream-like consistency.
- Eggless Cookies: For a 100% egg-free version, use vegan vanilla wafers.
- Chill the whisks in the freezer while you gather the ingredients. Chilled beaters make a fluffier whipped cream.
Nutrition
Calories: 279kcal | Carbohydrates: 19g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 73mg | Potassium: 241mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 480IU | Vitamin C: 1mg | Calcium: 287mg | Iron: 0.3mg
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