12piecesrasmalai with sweetened milkhomemade or store-bought (Nanak brand)
¾cupheavy whipping creamchilled
¼cupgranulated sugaradd another 1 Tablespoon as needed - see notes
8ouncesmascarponeat room temperature
½teaspooncardamom powder (fresh)5-6 green cardamoms - see notes
¾cupwater
½teaspoonrose water
12piecesladyfingerssee notes for eggless cookie alternatives
Garnish
3-4tablespoonspistachios (or assorted nuts)finely chopped or sliced
1tablespoonrose petals(optional)
1sheetvark (edible gold or silver foil for topping)(optional)
Instructions
Prepare Rasmalai: Use previously prepared homemade rasmalai or buy your favorite store brand. Separate the rasmalai balls from the sweet sauce.
Crumble Rasmalai: Spread the rasmalai on 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.
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. 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 microwave it for 45 seconds to warm the water. Stir in ½ teaspoon rose 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.
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 2 teaspoons of rasmalai sauce over that.
Spead rasmalai crumbles: Evenly spread about a teaspoon of the rasmalai crumbles on top of the crushed ladyfinger.
Top with whipped cream: Add about 2 teaspoons of whipped cream and spread it in a smooth layer using the back of a spoon.
Repeat Layers: Dip and layer ladyfingers, followed by rasmalai crumbles and sauce. Top this with a layer of whipped cream.
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 pieces of gold or silver vark (optional).
Chill: Cover wirh plastic wrap or a lid and chill in the fridge for 4-6 hours. Enjoy cold!
Video
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.
Note: The nutrition facts below are my estimates based on a serving size of 12 Nanak Rasmalai. This information has been manually entered based on product packaging and may have inconsistencies. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.