Jalebi & Rabdi Mousse Cake
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.
Equipment
- 8x8" 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
Storage:
This cake can be stored in the fridge for up to three days in an airtight container. Add the jalebis before serving so that they don't become soggy.
Make Ahead:
The rabdi can be made one or two days in advance and stored in the fridge in an airtight container.
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.