A delicious Eggless Indian fusion dessert Ras Malai Float
Ras Malai float is a delicious Indian fusion dessert recipe using Ras Malai, one of the most popular Indian desserts. It is inspired by the Filipino dessert Mango float. This light, creamy dessert has layers of graham crackers, ras malai custard, and ras malai cream. The dessert is beautiful and has every spoonful that promises a symphony of traditional Indian flavors,. This dessert is absolutely perfect for Diwali or festivities or even hosting, especially because you make this the day before. It is easy to make and so worth it! Best of all, this eggless dessert can be prepared a day in advance, ensuring a hassle-free hosting experience. Get ready to embark on a culinary journey that is both effortless and utterly gratifying!
Happy Baking!
Servings: 8-10 people. I used a 60oz bowl
Prep Time: 10-15 minutes
Cooking Time: 20-30 minutes
Chilling Time: 4-5 hours+
Total Time: 6-8 hours; overnight
Ingredients:
Ras Malai Custard:
1.5 cups whole milk
1/3 cup corn starch
3.5-4 cups ras malai milk
1-2 tbsp sugar as per taste
1/2 tsp cardamom powder
8-10 strands of saffron
10-12 pieces of ras malai broken into small pieces
Ras Malai Cream:
2 cups heavy whipping cream
2-3 tbsp sugar as per taste
1/4 tsp cardamom powder
4-5 strands of saffron
Assembly & Garnish:
10-13 oz of graham crackers or digestive biscuits
1/4 cup chopped/crushed pistachio to garnish
2 tbsp dried edible rose petals to garnish
Saffron threads to garnish; optional
3-4 ras malai pieces cut into quarters to garnish
Directions:
Rasmalai custard: Put a heavy bottom pan on medium heat. Add whole milk to the pan.
Once it starts warming up, add the cornstarch. Using a whisk, mix it well so that there are lumps. Once there are no lumps you can use a spatula. Let the mixture thicken and come to a low simmer.
Once it comes to a low simmer add the ras malai milk, sugar, cardamom, and saffron. Mix it well, and cook on low heat for 6-10 minutes, stirring frequently. The mixture should thicken and have a custard-like consistency. Use a whisk to ensure no lumps. It should coat the back of the spoon without running off it.
The consistency should be thick to coat the back of the spoon but not too thick. It should be liquid enough so the biscuits soak it and it’s not dry. It shouldn’t be too thin where it doesn’t set. See the video for the consistency.
Once you have gotten the thick consistency, turn off the heat and let it cool for 5 minutes.
Add the ras malai pieces and mix. Let it cool for 5-10 mins till it is almost room temperature.
Assembly: In a dish, put a layer of the graham crackers and then spread about 1/3rd of the custard as a layer. Top with another layer of graham crackers and about 1/3rd of the custard. Make sure the custard covers all the biscuits.
Top with another layer of graham crackers and spread all the remaining custard.
Cover with a cling wrap and let it chill in the fridge for 1-2 hours.
Ras malai cream: In a stand mixer or using an immersion blend whip the cream. Put the heavy cream, sugar, saffron, and cardamom powder and whisk till it has soft peaks.
Using a piping bag, decorate the dessert top.
Garnish with chopped pistachios, saffron, rose petals, and the remaining ras malai pieces.
Cover it with a cling wrap and let it set in the fridge for at least 5-7 hours. I like to set it overnight.
Cut and serve and enjoy!
Notes/Tips:
Ideally, set the dessert overnight.
If you can’t find graham crackers use any digestive biscuits. You could even use parle g but I recommend something like Marie gold digestive biscuits over it.
Make sure you don’t over-whip the cream you want it smooth.
Make sure the custard has thickened so it sets well.
I used Nanak Foods frozen kesar ras malai- you can use homemade or store-bought.
For the cream, I like to whip it using an immersion blender because of the texture you get. Be very careful that you don’t overwhisk it or it will become grainy and then butter.
Rasmalai milk is the liquid the pieces are put and soaked in. So you’re using the milk (liquid) and pieces of ras malai in this recipe.
