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
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