My Culinary Trial Room

Tuesday, November 18, 2014

Easy Rasmalai | Ricotta Rasmalai | American rasmalai

Sweets are my weakness but I am not a sweet tooth. Well thats confusing, I know. Let me explain. I am not a person who is in desperate need of a dessert after every meal but when there is an availability I enjoy it to the fullest. I love gulab jamun with icecream and gajar ka halwa with ice cream and then there is rasmalai for which I am the greatest fan on earth, the one thing that I craved for during and after pregnancy. This recipe is the cheat's method to make rasmalai. Well it can never scale up to the original version where you have to knead the chenna, cook it and then dunk it in the ras . But for the 30 mins of labor that you put in, it yields good flavors.

~*What U Need*~
For the cheese discs:
Whole milk Ricotta cheese - 15 oz
Sugar - 1/4 cup
Cardamom - 2

For the ras/syrup:
Evaporated milk - 1 can
Sweetened condensed milk - 1/4 cup
Whole milk - 1/2 cup
Sugar - 2 tbsp, ground with 2 cardamom
Cashews, Almonds, pista - 1/4 cup, coarsely chopped

How I Made it:
Pre-heat the oven to 350 F. Powder 1/4 cup of sugar and cardamom and mix them with ricotta cheese. In a muffin pan, divide this mixture equally and bake for 20- 25 minutes until it is set. Let cool completely, and remove from pan.

To make the syrup
In a sauce pan, boil the evaporated milk , whole milk. Simmer on low flame and add the condensed milk and sugar. Simmer till the desired consistency is reached. Add the nuts, mix well and cool to room temperature. Add the cheese discs and chill overnight.