Description
A popular North indian dessert prepared with a popular cheese from Italy to make for a match made in heaven
Ingredients
Scale
- 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
- 3 –4 cups of 1% milk
- 1tsp 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