Ricotta Cheese Rasmalai

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Ricotta Cheese Rasmalai is one dish that I have always wanted to try out. It’s really easy and fun to make. This is a quicker Rasmalai that you can make for a party as a dessert and it will surely be a hit :).

I was inspired by two recipes: The book “A Short Curse in Culinary Experiments” by “S.Muralidharan” For the Ricotta Cheese Malai Part and Shalini’s Mohan’s Pradhan’s Rasmalai Recipe for the “Ras” part πŸ™‚ – https://www.youtube.com/watch?v=KhWyJMlU0kc

Ingredients

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  • Ricotta Cheese – 15 oz
  • Whole milk – 4 cups
  • Powdered sugar – 1 cup
  • Cardamom – 10 pods, powdered
  • Saffron – A few strands
  • White pepper – A pinch
  • Fennel seeds – 1 tsp, powdered
  • Almonds – a few, powdered
  • Walnuts – a few, powdered
  • Optional – almonds/walnuts/pistachios for garnishing

Method

  • Thoroughly mix 1/2 cup of sugar, half of the powdered cardamom, a few saffron strands with the ricotta cheese


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  • Preheat the oven to 375 degrees Fahrenheit
  • Place the ricotta cheese-sugar mix in a cake pan. You do not need to grease the cake pan. Place the cake pan on a table and give the tin a light tap to spread air evenly in the batter and put immediately in preheated oven

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  • Bake for around 45 minutes or until the cheese surface becomes golden brown

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  • Remove from the oven and keep aside for cooling
  • To prepare the ras (the milk), you can either use a thick bottomed vessel or a microwave. If using a thick bottomed vessel, bring the milk to a boil and then simmer for around 45 minutes until the volume of the milk reduces to 3/4 of the original. I used a microwave and followed these steps
    • Take 4 cups of milk to start with in a glass bowl and place on high power for around 6 minutes until the milk comes to a boil
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    • Simmer the milk by microwaving on 50% power for around 15-18 minutes and keep stirring after every 3-4 minutes. The milk should reduce to about 3/4 of the original
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  • Add 1/2 cup sugar, white pepper, cardamom, saffron strands, almonds, walnuts and microwave for a minute on 40% power
  • Stir well and keep aside for cooling
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  • Once the baked cheese has cooled, cut into desired shapes. I cut them into rounds, but cutting into rectangles or squares is easier and you won’t break the cheese easily
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  • Once the ras (milk) reaches room temperature, add the cheese pieces to the mlik and refrigerate for at least 2-3 hours. The more you leave it in the refrigerator, the better it tastes

Serve the rasmalai with some finely chopped almonds/walnuts/pistachios and enjoy this delicacy πŸ™‚

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8 thoughts on “Ricotta Cheese Rasmalai

    • Hi Shweta. The amount of cheese mentioned here is 15 oz, you generally get a 15 oz tin of ricotta cheese in stores like Wholefoods or any other grocery stores too. Hope this helps.

  1. Nice and easy recipe thanks. I would probably use condensed milk to reduce the simmering time. I also had to read the ingredients list three time before I could locate the cheese quantity. May be if you put that under the picture of the cheese instead of top of the picture it may be easier to find out.

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