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Indian fusion dessert with gulab jamun
Gulab jamun and rabri are classic Indian favorites of many, and I wanted to create something with them this Diwali. I have already shared gulab jamun rabri parfait, and today it’s all about tiramisu using gulab jamun and rabdi. All my favorite desserts combined to make this delightful festive treat. The best part about this gulab jamun tiramisu is that you can make it ahead of time for Diwali, special occasions, or a party where you want to impress the crowd with something unique. You can also try other Indian fusion desserts for Diwali, Christmas or other special occasions like carrot halwa (gajar halwa) cake, carrot barfi ice cream, mithai no bake cheesecake jars, motichoor laddu truffles and no bake motichoor ladoo cheesecake. Do let us know which one is your favorite?
Ingredients
Rabri: Homemade rabdi or store-bought rabri is used to make this tiramisu. Gulab jamun: Use store-bought or homemade melt-in-mouth gulab jamuns. The festive season means a busy time, so store-bought ones works good. Cream cheese: Traditionally, mascarpone cheese is used to make tiramisu. I have used cream cheese instead. Biscuits: Since ladyfingers are unavailable, I have used good-day biscuits flavored with pistachio for this recipe. You can use any biscuits of your choice. Just dip in espresso or black coffee for the authentic flavor. Cream: Heavy whipping cream is used. Pistachios and rose: for garnish. It gives a festive look. Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Make the rabri cream
In a bowl, add cream cheese, sugar, and rabdi and stir well to combine. You can use an electric whisk to get a smooth mixture. To this, add whipping cream and whisk until medium peaks are formed. Add yellow color if desired.
Assemble tiramisu
Add 2 teaspoon of instant coffee powder and 1 cup of water in a bowl. Mix well. Dip each biscuit for about 2 to 3 seconds and arrange it in a 7 * 9-inch pan. Add a layer of whipped rabdi cream. Arrange chopped gulab jamun and garnish with cashew nuts and rose petals. Add another layer of whipped rabdi cream, followed by biscuits and another layer of cream, gulab jamun, and finally, top with a little more rabri cream.
Chill and garnish
Cover this and refrigerate for 6 to 8 hours. Just before serving, garnish it with gulab jamun, pistachios, and rose petals to make it look more festive.
Tips
Homemade or store-bought gulab jamun will work. I have made rabdi from scratch as it is easy and tasty, and fresh rabdi brings the best flavors. Instead of cream cheese, traditional mascarpone cheese can be used. Use any biscuits or ladyfingers of your choice. Let the dessert sit in the refrigerator for flavors to meld. Also, it tastes great when served chilled. Instead of making this in a pan, you can arrange this dessert in a single-serving glass jar.
More fusion desserts
Recipe card
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