Rasmalai White Chocolate Fudge (No-Cook Diwali Sweet)

This rasmalai white chocolate fudge is super tasty and simple to make. Rich, smooth white chocolate with a melt-in-the-mouth texture, flavoured with saffron and cardamom and studded with pistachios and rose petals.

It feels like having a real rasmalai, just with a different texture! A rich, creamy and fudgy fusion dessert, made in a few minutes, and the perfect gift for the festive season.

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Why you’ll love this fudge

• The taste of rasmalai in every bite: saffron, cardamom, pistachio and rose.
• No stove needed. Everything melts together in the microwave.
• Made in a few minutes; the fridge does the rest.
• Perfect for Diwali gifting and for serving guests.

My tips

• Soak the saffron in warm milk so it releases its colour and flavour into the fudge.
• Melt in 20-second bursts and stir each time, so the white chocolate doesn’t burn.
• Press the toppings in gently with a spatula so they stay put.
• Be patient. Give it 4–5 hours in the fridge, or leave it overnight.

Rasmalai White Chocolate Fudge

Rich, creamy white chocolate fudge with the flavours of rasmalai: saffron, cardamom, pistachios and rose petals. A no-cook Diwali fusion sweet made in minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 minutes mins

Setting 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 47 minutes mins

Servings: 16 squares

Course: Dessert

Cuisine: Indian Fusion

Ingredients Method Video Notes

Ingredients

  

• saffron strands a few
• 1 tablespoon warm milk
• 250 g white chocolate
• 125 g condensed milk
• 1 tablespoon butter
• 1/4 cup toasted pistachios chopped, about 30 g, plus extra to garnish
• 2-3 tablespoons edible dried rose petals plus extra to garnish
• 1 teaspoon cardamom powder

Method

 

1. Add a few strands of saffron to the warm milk, mix well and keep aside.
2. In a microwave-safe bowl, add the white chocolate, condensed milk and butter. Microwave in 20-second bursts, stirring each time, until the chocolate melts.
3. Mix well, then add the saffron milk and mix again. Add the roasted pistachios, dried rose petals and cardamom powder and mix properly.
4. Pour the mixture into a 8-inch square tin lined with butter paper and level it from all sides. Sprinkle more pistachios and rose petals on top and press them in gently with a spatula.
5. Refrigerate for 4–5 hours, or overnight, until set.
6. Lift the fudge out using the butter paper, cut into 16 squares and enjoy! You can cut them into smaller pieces too.

Video

Notes

Makes 16 squares in an 8-inch square tin. You can cut them into smaller bite-size pieces too.

Store in an airtight box in the fridge.

Related Recipes You’ll Love

• Eggless Rasmalai Tres Leches Cake — rasmalai flavours in a soaked festive cake.
• Rose Pistachio White Chocolate Fudge — another pretty white chocolate fudge for Diwali.
• Oreo White Chocolate Fudge — a crunchy cookies-and-cream favourite.

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