Rabdi Gulab Jamun Tiramisu (Individual Glasses)
No-bake Indian fusion dessert with homemade rabdi cream, espresso-soaked ladyfingers, and gulab jamun layered in individual glasses. Chill overnight for best flavor.
Equipment
- Deep non-stick saucepan
- Hand mixer or stand mixer with whisk
- 4 to 6 dessert glasses (8 to 10 oz)
Ingredients
For rabdi
- 2 tablespoons water
- 2 cups whole milk
- 10 saffron strands
- 1 cup paneer grated about 4 oz
- ½ cup plus 1 tablespoon sweetened condensed milk
- 2 tablespoons milk powder full-fat
- ½ teaspoon cardamom powder
- 1 tablespoon pistachios finely chopped
For rabdi cream
- ¾ cup heavy whipping cream chilled
- 3 tablespoons sweetened condensed milk
- ½ teaspoon cardamom powder fresh
For espresso soak
- 2 tablespoons espresso brewed strong and cooled slightly or 1 teaspoon instant espresso dissolved in 2 tablespoons hot water, cooled
For assembly
- 12 to 16 pieces ladyfingers savoiardi broken to fit glasses; egg-free if needed
- 6 gulab jamun fresh or thawed frozen; pat excess syrup
For garnish
- 3 to 4 tablespoons pistachios finely chopped or slivered
- 1 tablespoon dried rose petals optional
Instructions
Prepare rabdi
- Place a deep non-stick pan over medium-high heat. Add water, then milk and saffron. Bring to a boil, stirring and scraping the sides often. Simmer 5 minutes.
- Add grated paneer, condensed milk, milk powder, cardamom, and chopped pistachios. Stir well.
- Simmer on medium, stirring and scraping, until rabdi thickens to heavy-cream consistency, about 10 minutes. Do not overcook; it thickens more as it cools.
- Quick-chill rabdi over ice in the refrigerator until cool, about 30 minutes.
Prepare rabdi cream
- Whip chilled heavy cream with 3 tablespoons condensed milk until soft peaks form.
- Fold in cooled rabdi and ½ teaspoon cardamom. Whip briefly until smooth and fluffy. Taste and adjust sweetness.
- Brew espresso and cool until warm, not piping hot.
Assemble individual glasses
- For each of 4 to 6 glasses, quickly dip ladyfinger pieces in espresso (about 2 seconds per side) and place in the bottom of the glass.
- Spoon 2 to 3 tablespoons rabdi cream over ladyfingers.
- Crumble about ½ gulab jamun over the cream.
- Dip a second ladyfinger piece in espresso and place on top. Add 2 to 3 tablespoons more rabdi cream.
- Halve 1 gulab jamun and place both halves cut-side up on the cream. Sprinkle pistachios and rose petals.
- Repeat for remaining glasses (about 6 gulab jamun total for 6 glasses).
Chill and serve
- Cover glasses and refrigerate at least 4 to 6 hours, or overnight.
- Serve cold straight from the refrigerator.
Notes
Store-bought rabdi shortcut — whip cream and fold in about 1 cup store-bought rabdi with cardamom; skip homemade rabdi steps.
Espresso dip should be quick; over-soaking makes ladyfingers mushy in glasses.
Use egg-free ladyfingers or thick Marie biscuits for a fully eggless version.
Best within 2 days refrigerated; ladyfingers soften after that.
Optional adult version — add a few drops rum extract to the cooled espresso soak.
Tried this recipe?Let us know how it was!