Ricotta Rasmalai

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Ricotta Rasmalai
Ricotta Rasmalai

When Italy meets india, expect fireworks, folks :) Or a fantastic treat – This is not an uncommon recipe or method of making Rasmalai, one of Eastern India’s most popular desserts, now a favorite all over India- for those who have seen my other Rosemalai post, you will know that this method is quite different from the one I used the last time I made this dish.  I found this 1)a lot easier to prepare and 2)taste wise too, it was more appealing to me. So whachya waiting for – let’s get cracking with making this super duper dessert.

Prep Time <10 mins
Cook Time 45 mins

Ingredients for the Malai

2 cups ricotta cheese3/4 – 1 cup of white granulated sugar1tbsp of powdered cardamom

Ingredients for the Ras
1 can Carnation condensed milk (sweetened)1 can of evaporated milk (unsweetened)3 cups of 1% milk1 tsp crushed/ strands of saffron

Method
ricotta rasmalai
Set oven to 350Drain any excess water from the ricotta by hanging in a cheese cloth or turning the tub over a cheese close draped in a colanderIn a mixing bowl, gently mix in the ricotta, sugar and cardamomPour into a greased square panCook in the oven for 35-45 minutes or until you see a faint golden color appear on the surfaceCool it downIn a pan, empty the contents of the condensed milk and evaporated milk and set on a slow flameStir in the ingredients until they flow smoothly togetherNow add the milk and allow it to boilAdd in the saffron and boil for 5-7 minutesYou must find the the milk reducing in quantity by nowCut the ricotta into squares or diamond shapesNOTE- If you find there is some water beneath the baked rasmalai – just tip the pan and pour out excess waterWhat I did was – cut the pieces of ricotta and placed them in ramekins, ready to serve and poured the ras or milk over it – cooled it down on my counter and placed them in the fridge to serve chilledThis can be served hot or cold Add sliced almonds or crushed pistacho (unsalted) on the top for added eleganceEnjoy
Skills

Posted on

February 27, 2012

51 Comments

  1. I have done rasmalai like this long time back, looks awesome..

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  2. wow, that is such an innovative and wonderful recipe, love it from the beginning till finish :)

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  3. Looks very delicious.. had been on my list of must try things :)

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  4. This is cool recipe. I make rasgulla's with ricotta cheese. I like the baked version.

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  5. Delicious Rasmalai!!! My favourite other than your rosemalai :)) <3 <3 <3 Awesome post!!!

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  6. this looks great and so simple!

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  7. That looks delicious it makes me drool ! ;D

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  8. Mouthwatering here…..love ur clicks!!!!

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  9. this rasmalai looks wonderful to snack on

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  10. Wow. Rasmalai looks delicious
    Nice idea of using Ricotta cheese

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  11. Rasmalai is my absolute favorite Indian mittai, I especially love the ras :) Intrigued by the flavor of ricotta here though!

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  12. You're very creative! All the way from Rosemalai to this square shaped Ras Malai!

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  13. very nice n delicious sweet…looks yumm

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  14. wow!!! what a simple way to make it rasmalai…I'll try it for sure…

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  15. oh My! wat imagination!….lovely!

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  16. oh my! what imagination! lovely…….

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  17. oh my! what imagination! lovely…….

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  18. wow…super yummy…..

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  19. My favorite dessert…looks awesome

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  20. o my…mouth watering…. loved going thru it…

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  21. This ras malai is very new to me but yours looks super delicious and I must try your way!

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  22. Wow! Priya this is innovation. Awesome.

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  23. Looks awesome n so simple recipe!!

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  24. I liked the idea; ricotta goes well with our recipes.

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  25. Very nice and interesting. Looks so good. YUM!!!

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  26. One of my favorites,looks awesome..beautiful

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  27. A very interesting dessert and I love that there's saffron in it. I've never baked ricotta like this before, but it sounds delicious…

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  28. What a brill idea! Bookmarking it, will try it soon and let you know…your rasmalai looks fab…

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  29. Fantastic idea! These shortcuts are what defines the smart cook! :-)

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  30. this looks simple and yumm too…..

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  31. Looks YUM!! Also appears easy enuf…yet to try this sweet…nice name :).

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  32. That's for sharing such an easy method.looks absolutely delicious.

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  33. Thanks for such an easy wonderful recipe.

    Reply

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