Pumpkin Rabri Mousse with Jalebi — with a creamy, slightly-spiced instant rabdi paired with crispy kesariya jalebi, this is an innovative fusion of classic fall flavors and Indian mithai! The pumpkin rabri mousse is so effortless with this quick version and when folded into some whipped heavy cream, you get the airiest, velviest mousse that’s spiced with cinnamon, cardamom, and saffron to pair with crispy jalebis!

WATCH HOW TO MAKE PUMPKIN RABRI MOUSSE WITH JALEBI:

Since Diwali and Halloween are so close together this year, I wanted this recipe to double as the perfect dessert for either. Dress this up with some spooky candy eyes for a Halloween treat or some gold varak and dried rose petals for a stunning festive mithai!

To make our instant rabdi, we’ll mix milk with fresh breadcrumbs to help get that rich texture effortlessly. Once this comes to a rolling simmer, we’ll add in our pumpkin puree for a fun fall fusion that works so well because of the pumpkin’s natural sweetness!

Now, we’ll add in sugar and give this a quick stir. Finish with pumpkin spice powder, cardamom, saffron, and chopped nuts for a little texture. This instant version comes out so velvety and decadent every time!

For the jalebi, I’ve used a classic batter for this beautiful kesariya color and you can definitely use store-bought batter if you prefer. I also used activated charcoal for some black jalebi that looked so spooky and are a perfect touch for Halloween!

Now we’ll mis our cooled pumpkin rabdi with some whipped cream for the lightest mousse!

To assemble, add a layer of crushed biscuits to the bottom of your serving glasses. Then, using a piping bag with a large nozzle, add in the rabdi mousse. Top with our orange and black jalebi, gold varak, and candy eyes if you’d like!

If you like this, please try my other recipes:

• Thandai Mahalabia With Rose Jelly
• Orange Vanilla Rice Kheer
• Rose Rasmalai Falooda

5 from 1 vote

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Pumpkin Rabri Mousse with Jalebi

Prep Time

15 mins

Cook Time

30 mins

 

Pumpkin Rabri Mousse with Jalebi — with a creamy, slightly-spiced instant rabdi paired with crispy kesariya jalebi, this is an innovative fusion of classic fall flavors and Indian mithai! The pumpkin rabri mousse is so effortless with this quick version and when folded into some whipped heavy cream, you get the airiest, velviest mousse that’s spiced with cinnamon, cardamom, and saffron to pair with crispy jalebis!

Course: Dessert

Cuisine: Fusion, Indian

Keyword: party

Custom Category: Desserts, Diwali, Fusion, Indian Sweets

Servings: 10

Calories: 30 kcal

Author: Nidhi Bothra

Ingredients

• 2 1/2 cups milk
• 2 slices bread
• 1/3 cup pumpkin puree
• 1/4 cup condensed milk , or 1/4 cup sugar
• 1/4 tsp pumpkin spice powder
• 1/2 tsp cardamom powder
• 10 strands saffron
• 1 tbsp almonds , coarsely crushed
• 1 tsp pistachios , coarsely crushed
• ⅔ cup whipped cream
• 10 pcs jalebi , store-bought or make it from instant jalebi mix
• 10 pcs cookies
• 2 tbsp butter , melted
• candy googly eyes
• edible gold foil

Instructions

Pumpkin Rabri Mousse:

1. In a heavy-bottomed saucepan on high flame, add in the milk and simmer for 5 minutes. Once boiling, turn the flame to medium and gradually add in the fresh breadcrumbs.

2. Let simmer for 7-8 minutes and then add in your pumpkin puree. Let it simmer for another 5 mins. Now, add in condensed milk (or sugar), cardamom, saffron, almonds, and pistachios. Stir gently, simmer for another 5 minutes and switch off the flame. The mixture should be relatively thick.

3. Transfer to a separate bowl and let it cool completely on the counter, making sure to scrape all the milk solids off the pan. Let chill in the fridge for at least 1 hour.

4. Now take the cool rabri and fold in the whipped cream. Your pumpkin rabri mousse is ready.

Jalebi:

1. You can use store-bought jalebis or make them using instant jalebi mix as per the package instructions.

Assemble:

1. Crush the cookies and mix them with butter. It should have a wet sand like consistency.

2. In a small serving glass, add a 1 tbsp of crumbled cookies and gently press it.

3. Fill your pumpkin rabri mousse into a piping bag with a thick nozzle. Pipe this into your serving glass in a swirling motion, all the way till the top.

4. Place the jalebi in the mousse, garnish with candy googly eyes, edible gold foil (varak) and your Pumpkin Rabri Mousse with Jalebi is ready. Enjoy!

Recipe Video

Nutrition Facts

Pumpkin Rabri Mousse with Jalebi

Amount Per Serving

Calories 30 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Trans Fat 0.1g

Polyunsaturated Fat 0.04g

Monounsaturated Fat 0.3g

Cholesterol 5mg2%

Sodium 28mg1%

Potassium 83mg2%

Carbohydrates 3g1%

Sugar 3g3%

Protein 2g4%

Vitamin A 60IU1%

Vitamin C 0.1mg0%

Calcium 71mg7%

Iron 0.01mg0%

* Percent Daily Values are based on a 2000 calorie diet.