Welcome your guests this festive season with Rasmalai Milk Boba. This delightful indian fusion dessert beverage is not only pretty to look at but super easy to make as well. It features layers of boba, rich & creamy rasmalai milk and rose whipped cream!
You can serve it as as a drink or for diwali dessert as well - totally amazing! Do try it for Diwali!
Fusion recipes are my favorite thing to create during festive season. I adore traditional recipes, however indian fusion recipes truly get me excited 🙂 Each year on Diwali, I try to work on few savory as well as desserts recipes.
Here are some indian fusion dessert recipe ideas from the past :-
About this Recipe
This drink is inspired by one of the most popular sweets in India- Rasmalai. Rasmalai is a sweet dish of soft chenna patties (discs) served in thickened milk.
In hindi ras means juice. In rasmalai, ras refers to the thick flavored milk studded with nuts and saffron. Ras is prepared by slow cooking the milk so that the liquid of milk evaporates. Slow cooking makes the milk sweeter and thicker.
My favorite part about rasmalai is the thickened milk. And that's where the inspiration of this recipe came from. I was very happy with how it turned out. It is one of the most simple fusion desserts that will be loved by all, I promise.
Here are a few more reasons why you will love this recipe :-
- Takes less time to make :- The main effort while making rasmalai is making fresh chenna and then patties with it. Here, we are just going to reduce the milk for 15-20 minutes and done.
- Perfect make ahead recipe - You can make the thickened milk 2-3 days in advance and tore refrigerated. Just layer with boba and whipped cream when ready to serve.
- Looks very pretty once layered. Perfect to impress your guests during festive entertaining.
Jump to:
Ingredients
To Make Rasmalai Boba, you will need :-
For the Ras (Thickened Milk)
- Whole Milk - Please dont use skim or toned milk, 2 percent milk etc . Full fat milk gives the best taste after reducing.
- Sugar or condensed milk - Condensed milk makes it much smoother, however I felt that it make the ras quite heavy. Thats why I stick to using sugar.
- Milk Powder - Adds creaminess. Can be skipped if you wish.
- Nuts - I used cashews and pistachios. You can add almonds as well.
- Flavors - Saffron & Green Cardamom
- Other Ingredients - Edible Rose petals, Extra nuts. These are optional.
Rose Whipped Cream
You will need heavy cream & sugar for this layer. You can flavor it as as you like. I added rose flavor to the cream, along with few drops of food color to make it look pink.
Boba Pearls
I used regular boba pearls that I bought from asian store. I cooked them as per instruction on the back of the package.
Note :- Be very careful of level of sweetness of each layer in this recipe else the final beverage will turn out really cloying. I keep the whipped cream lightly sweet and sweetened the ras and boba normally. You can adjust the sweetness of the layers to your liking.
How To Make Rasamalai Milk Boba
Make the Thickened Milk
Rinse a heavy bottom pot with water and without wiping, add milk to it. Set the milk to boil. Once boiling, reduce the stove and let milk reduce by ⅓ rd. You will need to stir it from time to time while its reducing. Keep an eye.
While the milk is reducing, grind nuts coarsely and infuse the saffron threads in milk.
Add sugar and ground nuts along with saffron and cardamom once the milk is reduced. Your rasmalai milk is ready. Chill it for 4-6 hours or overnight (preferably) for best flavor.
Whip the Heavy Cream
Add cold heavy cream to a bowl and beat it to soft peaks - takes about 5-7 minutes. Add sugar to taste, root afza and some rose water. Beat to incorporate everything. Keep chilled.
Pro Tip - Chill the bowl and beater blades for a quicker and smoother whipped cream.
Cook Boba Pearls according to package directions.
Layer Together. Make sure that all the components are chilled before you start layering.
- Add 1-2 tablespoons of boba pearls in a tall glass.
- Pour the chilled rasmalai milk.
- Add 1-2 dollops of whipped cream on top. You are transfer the cream to a piping bag for a pretty presentation.
- Garnish with some petals and silvered nuts. Serve chilled.
Storage
You can store the rasmalai milk or 2-3 days refrigerated. I would make whipping cream and cook boba pearls the same day 4-5 hours ahead and store until ready to serve.
Variations You can Try
- Add some rabdi - For a richer drink, add 1 tablespoon of rabdi over the boba before pouring milk.
- Make Mango Whipped cream - Add 1-2 tablespoon of mango puree and pinch of cardamom while whipping cream.
- Instead of heavy cream, you can add some vanilla custard on top, yum!
Notes & Tips
- Avoid making big servings of this drink. Its quite rich and a little quantity is satiating.
- Be careful of the sugar levels in different components else the drink can get cloying.
- Serve with a boba straw and long spoon.
- Chilling the rasmalai milk overnight boosts the flavor a lot, so I highly recommend making it ahead.
Rasmalai Boba
Ingredients
For The Rasmalai Milk
- 500 ml milk whole/full fat
- ⅓ cup sugar or to taste
- ¼ cup nuts coarsely ground, I used cashews and pistachios
- 1.5 tablespoon milk powder optional
- ½ teaspoon green cardamom powder
- 8-10 saffron threads
For The Whipped Cream
- 1 cup heavy whipping cream
- 2-3 tablespoon sugar
- 1 tablespoon root afza
- ½ tablespoon rose water
- 1-2 drops food color pink or red
For The Boba
- ½ cup boba pearls
Instructions
Make Rasmalai Milk
- Rinse a heavy bottom pot with water and without wiping, add milk to it. Set the milk to boil. Once boiling, reduce the stove and let milk reduce by ⅓ rd. You will need to stir it from time to time while its reducing. Keep an eye. Avoid scraping the bottom of the pot too much.
- While the milk is reducing, grind nuts coarsely using either a mortar pestle or a small grinder.
- To infuse the saffron threads, first grind the threads with a pinch of sugar and then add 1 tablespoon of milk from the pot on stove.Let stand.
- Add milk powder, sugar and ground nuts along with saffron and cardamom once the milk is reduced. Mix well. Cook for another 8-10 minutes stirring regularly.
- Rasmalai milk is ready. Pour it in a jug and chill it for 4-6 hours or overnight (preferably) for best flavor.
Whip Heavy Cream
- Add cold heavy cream to a bowl and beat it to soft peaks - takes about 5-7 minutes. Add sugar to taste, root afza and some rose water. Beat to incorporate everything. Keep chilled. Pro Tip - Chill the bowl and beater blades for a quicker and smoother whipped cream.
- Cook Boba Pearls according to package directions.
Layer Rasmalai Boba
- Make sure that all the components are chilled before you start layering. Add 1-2 tablespoons of boba pearls in a tall glass.
- Pour the chilled rasmalai milk.
- Add 1-2 dollops of whipped cream on top. You may transfer the cream to a piping bag for a pretty presentation.
- Garnish with some petals and silvered nuts. Serve chilled.
Notes
- Add some rabdi - For a richer drink, add 1 tablespoon of rabdi over the boba before pouring milk.
- Make Mango Whipped cream - Add 1-2 tablespoon of mango puree and pinch of cardamom while whipping cream.
- Instead of heavy cream, you can add some vanilla custard on top, yum!
- Avoid making big servings of this drink. Its quite rich and a little quantity is satiating.
- Be careful of the sugar levels in different components else the drink can get cloying.
- Serve with a boba straw and long spoon.
- Chilling the rasmalai milk overnight boosts the flavor a lot, so I highly recommend making it ahead.
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