Rasmalai Boba
Indian fusion dessert beverage featuring layers of boba, rich & creamy rasmalai milk and rose whipped cream! Perfect to serve on Diwali.
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
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!
- 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.
Tried this recipe?Let us know how it was!