Ingredients Jump to Instructions ↓

  1. 1 Ricotta cheese

  2. 1 cup 198g / 7oz Sugar - (to 1 1/2)

  3. 1 cup 237ml Half and half 1 Saffron

  4. 3 Cardamom pods

Instructions Jump to Ingredients ↑

  1. Pour out the Ricotta Cheese on to a mixing bowl. Add the sugar. Keep kneading well with your hand or a spoon until the mixture is well mixed. I would add sugar until it just tasted sweet. Not too much as it would get brown. Transfer this mixture on to a caserrole dish and make the surface even.

  2. Bake at about 375F for an hour or so until the surface of the rasmalai becomes firm and slightly golden brown.

  3. Take a few pods of Cardamam seeds and crush them in a pestle and mortar or your boards. Take a few strands of saffron (this is optional) and mix them in a few spoons of half and half. This should dissolve giving a nice red color and a good flavor too. Add the crushed cardamom seeds and the dissolved saffron on to the cup of half and half and mix it well. When the Rasmalai has cooled , cut it into cubes ( or diamonds ) . Pour the Milk mixture over it and chill . You can add the flaked Almonds as a garnish.

  4. This is a great dish and I would add more half and half if you need more.


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