Inspired by the classic South Asian dessert combination of jalebi and rabdi, this mousse cake is made with a milk cake soaked in a rabdi milk mixture, a thick layer of homemade rabdi, and creamy rabdi mousse, finished with crispy, crunchy jalebi.
If you visit a South Asian home or event during winter, you are most likely going to be served with an iconic dessert duo – jalebi and rabdi. It’s a winter staple and for a good reason – it tastes absolutely delicious.
Now, if you’re unaware, jalebi is one of the most popular South Asian desserts. Think of it like crispy, sweet batter that’s soaked in sugar syrup. And while it’s delicious on its own, it tastes even better when paired with another popular South Asian dessert, rabdi, which is like thick, sweetened, evaporated milk – almost like custard, and flavored lightly with cardamom and saffron.
The combination of crisp jalebis and soft, sweet rabdi is truly like nothing else, so of course I couldn’t help but turn it into a mousse cake!
What’s in the Jalebi & Rabdi Mousse Cake?
This mousse cake is made with four delicious and decadent layers – it’s definitely not for those cutting back!
It starts with a soft, airy cake sponge that’s soaked in a milk and rabdi mixture, then topped with a thick layer of luscious homemade rabdi, then the ultra creamy rabdi mousse, and finished with a layer of crisp, delicious jalebis that add the perfect crunch to the cake.
It sounds like a lot of work, I know, but trust me – it’s simple to make and will impress literally anyone and everyone.
Let’s get into the details of the recipe.
What pan to use for assembling the mousse cake
I like to assemble layered mousse cakes in a rectangular or round pastry frame, as they are easy to remove, and that way, all the layers of the cake would be visible. You can also use a springform pan in the same way. To demold them easily, use a blowtorch on the sides of the pan to gently release the mousse from the sides, then run a warm knife on the edges before removing.
If you don’t have either of these pans, you can also assemble it in any serving dish of a similar size, like a Tiramisu. The only difference will be that you cannot demold it and will have to serve it directly from the dish, but it will still taste the same!
PS: Like fusion desserts? You’ll love these recipes!
Rabdi
As we discussed before, rabdi is like a sweet milk custard, and it’s made with only three main ingredients – water, milk powder, and sugar, and it’s cooked for a long, long time until it has thickened. You can also flavor it with cardamom and saffron, as it makes the rabdi and the whole cake taste even more delicious.
For this recipe, I also add cornstarch (cornflour) to thicken it lightly, as that texture works better with the components, but the remaining process is the same as making regular rabdi.
It takes some time to make it, but honestly, it’s very low effort.
Here are the steps for making the rabdi.
- In a deep, heavy-bottomed saucepan, add the water, milk powder, sugar, cardamom pods, and saffron, mix well, then place on medium heat. Mix often and cook until the mixture starts boiling, then lower the heat and let it simmer.
- Continue simmering for 30-45 minutes, or until the mixture has reduced by half. Make sure to keep mixing often so that the milk does not catch at the bottom or burn.
- Once the milk reduces and thickens, remove 1/2 cup of the rabdi and retain it for the cake mixture.
- In the remaining mixture, add the cornstarch slurry, mix, and cook for 3-5 minutes until thickened. Remove from heat, take out the cardamom pods, and let it cool completely before using.
Milk Cake Base
This layer forms the base of the dessert, and it provides both flavor, texture, and structure to the cake. The batter is made with only three ingredients – eggs, sugar, and flour- and results in an airy sponge that soaks the rabdi milk mixture perfectly,
Here are the steps for making the milk cake.
- Separate the egg whites and yolks in two bowls, add half the sugar in each bowl, and whip the egg whites until they’re light and fluffy, and the egg yolks until they’re pale and creamy.
- Fold the egg whites and flour into the egg yolks in three intervals, alternating between them in each addition. Be sure to mix it in gently so that the air is not knocked out of the egg whites, as they are the only raising agent in the batter. If the egg whites are flat, the cake will bake flat.
- Place the cake batter in a greased pan and bake at 170°C for 15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the milk mixture by mixing warm milk with the retained rabid (the one without cornflour).
- Once the cake is baked, poke holes in it using a toothpick, then pour the rabdi milk on top and let it soak while you prepare the mousse.
Rabdi Mousse
The Rabdi mousse is made with a white chocolate base and is super smooth and creamy. Once the rabdi is ready, it’s super simple to make. I add gelatin to the mousse so that it’s able to set properly, but you can skip it if you are not assembling it in a pastry frame or mold.
Here are the steps for making the rabdi mousse.
- In a saucepan, add the milk, heavy cream, and rabdi, and whisk until combined. Place it on low heat and cook until the mixture starts to simmer, then take it off. Don’t let it boil.
- Meanwhile, place the white chocolate in a heat-proof bowl, then pour the hot mixture on top and let it sit for 2 minutes until the chocolate melts, then whisk until combined.
- Mix the gelatin powder or bloomed gelatin (if using) into the mixture while it’s still hot until combined and set aside to cool completely.
- Whip the cream to medium peaks. Make sure not to overwhip, or it will split when you fold it with the chocolate mixture.
- Once the chocolate mixture has cooled down completely, fold it into the cream gently with a silicone spatula in three intervals. Make sure not to knock the air out of the cream so that the mousse retains its creamy, fluffy texture.
Assembly
- Place the soaked milk cake at the bottom of the pastry frame (or any dish or pan you are using).
- Top it with a thick layer of the remaining rabdi and spread it evenly.
- Place the rabdi mousse on top and even it out with an offset spatula, then cover and let the dessert chill for at least 6 hours so that it sets completely.
- Before serving, remove gently from the pastry frame or pan, then top with fresh jalebis and serve cold. Don’t place the jalebi early, or it will soften.
This is one of those desserts that will absolutely blow everyone’s mind. The flavor combination stays true to the original, but adds a little extra sparkle to it.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Jalebi & Rabdi Mousse Cake
Equipment
- 8×8" pastry frame or similar serving dish
- 2 Saucepans
- Silicone spatula
- Hand whisk
- Offset spatula
Ingredients
Rabdi
- 1 liter water
- 85 grams milk powder
- 125 grams white granulated sugar
- 4 cardamom pods
- Pinch of saffron optional
- 5 grams corn flour/cornstarch
- 30 grams water for corn flour slurry
Milk Cake
- 2 eggs separated
- 35 grams white granulated sugar
- 40 grams all-purpose flour
- 80 ml liquid whipping cream
- 100 ml rabdi milk without corn flour
- 100 ml full-fat milk
Rabdi Mousse
- 70 ml liquid whipping cream
- 70 ml full-fat milk
- 150 grams homemade Rabdi with corn flour
- 6 grams gelatin powder bloom as instructed on the packet
- 200 grams white chocolate chopped
- 225 ml liquid whipping cream for whipping
- 250 grams jalebi for topping
Instructions
Rabdi
- Pour the water, milk powder, sugar, cardamom pods, and saffron into a heavy-bottomed pot and stir everything together. Set the pot over medium heat and cook, stirring regularly, until it comes to a gentle boil. Reduce the heat and let it simmer steadily.
- Allow the mixture to simmer for about 30-45 minutes, or until it has cooked down to half its original volume. Keep stirring from time to time so the milk doesn’t stick or scorch.
- Once it has thickened, scoop out about ½ cup of this rabdi and set it aside – you’ll need it for the cake soak later.
- To the remaining mixture, add the cornstarch slurry, mix well, and cook for another 3–5 minutes until it thickens further. Take it off the heat, remove the cardamom pods, and let it cool completely.
Milk Cake Base
- Separate the egg whites and yolks into two different bowls. Add half the sugar to each. Whip the egg whites until they form a fluffy foam, and beat the yolks until they become pale and slightly thickened.
- Gently fold the whipped egg whites and the flour into the yolk mixture in three additions, alternating between them. Take your time with this step; if the egg whites deflate, the cake won’t rise since they’re the only leavening in the batter.
- Pour the batter into a greased pan (if you are using a pastry frame or springform pan for assembling the mousse, use the same pan to bake the cake, or bake in the serving dish you have planned for assembly). Bake at 170°C for around 15 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is in the oven, combine the warm milk with the reserved rabdi (the portion without cornstarch) to create the soaking mixture.
- Once the cake is baked, poke holes across the surface with a toothpick and slowly pour the rabdi milk over it. Let it absorb fully while you prepare the mousse.
Rabdi Mousse
- Add the milk, cream, and thickened rabdi (with cornflour) to a saucepan and whisk together. Heat on low until the mixture begins to gently simmer, then remove from the heat before it reaches a boil.
- Place the white chocolate in a heatproof bowl. Pour the hot mixture over it and let it rest for two minutes so the chocolate can melt, then whisk until smooth.
- Stir in the gelatin powder or bloomed gelatin while the mixture is still warm so it dissolves properly. Allow it to cool completely.
- Whip the cream to medium peaks, stop before it becomes too stiff, or it will be harder to fold later.
- Once the chocolate mixture has cooled, fold it into the whipped cream in three additions using a silicone spatula. Work slowly and lightly to keep the mousse airy and smooth.
Assembly
- Place the soaked milk cake at the bottom of your pastry frame or serving dish.
- Spread a generous layer of the thickened rabdi over the cake.
- Pour the rabdi mousse on top and smooth out the surface with an offset spatula. Cover and refrigerate for at least 6 hours so it firms up nicely.
- Just before serving, release the dessert from the pastry frame and finish it with fresh jalebis. Add them at the very end so they stay crisp.
Notes
Tips & Tricks for the Perfect Jalebi & Rabdi Mousse Cake
- Keep the rabdi on low heat: Rabdi thickens slowly, so gentle simmering is key. High heat can cause it to catch at the bottom or burn.
- Stir often for a smooth, creamy texture: Milk-heavy mixtures tend to stick, so don’t leave the rabdi unattended for too long.
- Reserve rabdi before adding cornstarch: Make sure to remove the portion needed for soaking the cake before thickening the rest. The thickened rabdi won’t soak into the cake as well.
- Fold the cake batter carefully: The egg whites are the only thing helping the cake rise. Gentle folding keeps the batter airy and prevents a dense cake.
- Cool the mousse base completely: Adding warm chocolate mixture to whipped cream will deflate it, leading to a runny mousse. Let it cool fully before folding.
- Use medium peaks for the cream: Overwhipped cream will split or create a grainy mousse. Stop whipping once it holds its shape but still looks soft.
- Don’t rush the setting time: The mousse needs several hours to firm up. Refrigerating overnight gives the best texture.
- Add jalebis right before serving: Jalebi softens quickly when placed on a moist dessert, so add them at the very end to keep their crunch.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
