This is not an uncommon recipe or method of making Rasmalai, one of Eastern India’s most popular desserts, now a favorite in every corner of 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. This is a no fuss yet very exotic dessert that you could try your hand at for a party of just for the folks at home. I found this a) a lot easier to prepare and b) taste wise too, it was more appealing to me. So whachya waiting for – let’s get cracking with making this super dessert.
Print
Indian Ricotta Rasmalai Recipe
- Total Time: 1 hour
- Yield: 12
Description
A popular North indian dessert prepared with a popular cheese from Italy to make for a match made in heaven
Ingredients
- For the Malai
- 2 cups (450 g) of Ricotta Cheese
- 3/4 or 1 cup (180-240 ml) of white sugar (depending on how sweet you like it)
- 1tbsp (15 ml) cardamom
- For the Ras
- 1 can of sweet condensed milk
- 1 can of evaporated milk
- 3 -4 cups (720-960 ml) of 1% milk
- 1tsp (5 ml) of saffron crushed or as strands
Instructions
- Set oven to 350
- Drain any excess water from the ricotta by hanging in a cheese cloth or turning the tub over a cheese close draped in a colander
- In a mixing bowl, gently mix in the ricotta, sugar and cardamom
- Pour into a greased square pan
- Cook in the oven for 35-45 minutes or until you see a faint golden color appear on the surface
- Cool it down
- In a pan, empty the contents of the condensed milk and evaporated milk and set on a slow flame
- Stir in the ingredients until they flow smoothly together
- Now add the milk and allow it to boil
- Add in the saffron and boil for 5-7 minutes
- You must find the the milk reducing in quantity by now
- Cut the ricotta into squares or diamond shapes
- What 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 chilled
- This can be served hot or cold
- Add sliced almonds or crushed pistacho (unsalted) on the top for added elegance
- Enjoy
Notes
- If you find there is some water beneath the baked rasmalai – just tip the pan and pour out excess water As I said earlier, you can pre-set in ramekins before refrigerating – ready to serve
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 210
If You Liked This Recipe, You’ll Love These
- Shiso Meyer Lemon Tart
- Classic Tarte Tatin with Rose-Infused Crème Fraîche
- Fresh Strawberry Scones
- Fluffy Banana Chiffon Cake
Frequently Asked Questions
Why use ricotta cheese instead of the traditional chenna (fresh-pressed curd)?
I find this method easier, and honestly I prefer the taste over the traditional method I used previously. Ricotta skips making fresh curd from scratch while giving a similar soft texture and mild dairy flavor for the malai component.
Why do I need to drain the ricotta before baking it?
Drain excess water from the ricotta by hanging it in cheesecloth or inverting the tub over a cheesecloth-lined colander. If you skip this, the excess moisture prevents the malai from setting properly in the oven. I even mention tipping the baked pan to pour out any remaining water after baking.
Can this dessert be served hot or cold?
Either way works. I pre-set cut ricotta pieces in ramekins, pour the warm saffron-milk ras over them, cool at room temperature, and refrigerate — making them ready to serve chilled. Serving hot directly from the oven is also an option.
How sweet should the malai be — how much sugar should I use?
I give a range of 3/4 to 1 cup of white sugar for the malai, depending on how sweet you like it. Since the ras is already sweetened by a full can of condensed milk, starting with 3/4 cup in the malai is a safe choice.
very interesting, tried this sweet and found it to be quite interesting, wish to try it soon