Tiranga Rabdi Mousse: Tricolor Indian Dessert
45 minutes
1020 reads
About Tiranga Rabdi Mousse: Tricolor Indian Dessert
Indulge in the vibrant flavors of India with this stunning Tiranga Rabdi Mousse! This elegant, three-layered dessert represents the Indian flag's colors—pistachio green, creamy white, and saffron orange—each with a unique, delicious twist.The recipe features a luscious base of homemade rabri (reduced milk) combined with whipped cream and subtle flavorings. It's surprisingly easy to make and perfect for special occasions or impressing guests with a sophisticated yet delightful treat.Prepare to be amazed by the beautiful presentation and the delightful harmony of textures and tastes in every bite. Get ready to celebrate the colors of India in a whole new way!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Rabri
- 2 cup Milk full-fat
For the Mousse
- 1 cup Heavy Whipping Cream chilled
- 3/4 cup Milk condensed, or homemade rabri
- 1 tsp Agar-Agar Powder or 1 teaspoon powdered gelatin
- 4 tsp Water hot
- 1 tbsp Sugar optional, powdered, to taste
- 2 tbsp Pistachios finely ground
- 10-12 strands Saffron Strands high-quality, red/orange
- 1-2 tbsp Pistachios for garnish, sliced
- 2 tbsp Food Coloring gel or liquid, green
- 1/4 tsp Orange Food Coloring gel or liquid
Instructions
Prepare the Rabri
- Boil 2 cups of full-fat milk in a saucepan over low heat, stirring occasionally. Reduce the milk until it thickens to slightly less than 1/2 cup. Allow to cool completely and refrigerate.
Bloom the Agar-Agar
- In a small bowl, combine 1 teaspoon of agar-agar powder with 4 teaspoons of hot water. Stir until completely dissolved. Let cool slightly.
Whip the Cream
- In a chilled bowl, beat 1 cup of heavy whipping cream with an electric mixer until stiff peaks form. This takes about 3-5 minutes.
Combine the Mousse Ingredients
- Gently fold the cooled rabri and the dissolved agar-agar into the whipped cream using a spatula. Be careful not to deflate the cream. Add powdered sugar if needed for sweetness.
Divide and Color the Mousse
- Divide the mousse into three equal portions. Add finely ground pistachios and green food coloring to one portion, saffron strands and orange food coloring to another, and leave the third portion plain white.
Layer the Mousse
- Transfer each mousse mixture into separate piping bags (or ziplock bags with corners snipped off). Layer the mousse in shot glasses, dessert bowls, or wine glasses, starting with the pistachio (green) layer, then the plain (white), and finally the saffron (orange) layer.
Chill and Serve
- Refrigerate the mousse for at least 3-4 hours to allow it to set completely. Garnish with sliced pistachios and extra saffron strands before serving.
Recipe Notes
Expert Tips
- For the best results, use high-quality heavy whipping cream and condensed milk (or homemade rabri).
- If using gelatin instead of agar-agar, make sure it is fully bloomed before adding it to the whipped cream.
- Adjust the amount of food coloring to achieve your desired intensity of color.
- For an even more luxurious presentation, pipe a swirl of whipped cream on top before garnishing.
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Recipe Nutrition
Calories: 327kcalCarbohydrates: 42gProtein: 10gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 46mgSodium: 121mgPotassium: 464mgFiber: 0.4gSugar: 41gVitamin A: 472IUVitamin C: 2mgCalcium: 333mgIron: 0.3mg
Saswati Hota
Articles: 6
4 Comments
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Absolutely delicious! Can’t wait to try it.
Absolutely delicious! Thanks for sharing.
Such a tempting dish! Thank you.
This looks divine! Can’t wait to make it.