Rasmalai Recipe:


15 oz Whole Milk Ricotta Cheese
1 ¼ cup Sugar
One pint  Fat Free Half and Half Milk
A pinch of saffron
¼ tsp crushed cardamom seeds
3-4 tsp blanched almonds
2 tbsp crushed pistachios

To make the syrup:

Thicken the half and half by simmering over low heat for few minutes.
Add 1 cup sugar, rose water, saffron strands, cardamom, to the half and half. Heat for a few minutes and allow them cool.


Mix ¼ cup of sugar with the Ricotta cheese with a spatula or a hand blender.
Spread on oven safe dish I used a muffin pan. I added 2 tablespoons cheese mixture into each cup. To evenly into cups place the bottom of a glass into the cheese mixture and level with a spoon.
Bake at 350 degrees for 35 to 40 minutes or until set or until it turns light brown. You can also check with a toothpick. Insert the toothpick into the cheese, if the toothpick does not come out sticky with cheese that means you're ready to take the tray from the oven.
Remove from oven, cool to room temperature. Remove forms with the help of your hand and place it in the bowl of dessert.
Add cooked balls to the half and half and garnish with almonds and pistachios.
Let it stay immersed for about an hour. You can serve it hot or cold. I usually keep in the refrigerator for a few hours and serve cold.

Recipe Video:


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