Rabdi Gulab Jamun Tiramisu

Indian rabdi Tiramisu topped with Gulab Jamun and pistachios

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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!

Prep Time30

Chill6

Total Time30

Course: Dessert

Cuisine: Indian, Indian Fusion

Servings:

Calories: 279kcal

Author: Aneesha Gupta

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.

Video

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.

Note: The nutrition facts below are my estimates based on a serving size of Nanak Gulab Jamun. 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.

Nutrition