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Indian Ricotta Rasmalai

Indian Ricotta Rasmalai

Ricotta Rasmalai is one of Eastern India’s most popular desserts.
By Priya Mahadevan

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.

See Also
Breakfast Poha - Indian Flattened Rice

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Indian Ricotta Rasmalai Recipe

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  • Author: Priya Mahadevan
  • Total Time: 55 minutes
  • Yield: 12 1x


A popular North indian dessert prepared with a popular cheese from Italy to make for a match made in heaven


  • For the Malai
  • 2 cups of Ricotta Cheese
  • 3/4 or 1 cup of white sugar (depending on how sweet you like it)
  • 1tbsp cardamom
  • For the Ras
  • 1 can of sweet condensed milk
  • 1 can of evaporated milk
  • 34 cups of 1% milk
  • 1tsp of saffron crushed or as strands


  1. Set oven to 350
  2. 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
  3. In a mixing bowl, gently mix in the ricotta, sugar and cardamom
  4. Pour into a greased square pan
  5. Cook in the oven for 35-45 minutes or until you see a faint golden color appear on the surface
  6. Cool it down
  7. In a pan, empty the contents of the condensed milk and evaporated milk and set on a slow flame
  8. Stir in the ingredients until they flow smoothly together
  9. Now add the milk and allow it to boil
  10. Add in the saffron and boil for 5-7 minutes
  11. You must find the the milk reducing in quantity by now
  12. Cut the ricotta into squares or diamond shapes
  13. 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
  14. This can be served hot or cold
  15. Add sliced almonds or crushed pistacho (unsalted) on the top for added elegance
  16. Enjoy


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


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