Rasmalai

Rasmalai needs no introduction, but let me tell you one thing that it originates from the state of Orissa.

 I got this recipe from my friend 5 yrs ago and it comes perfect every time I've made. We had some friends over the weekend and I made rasmalai and it sure was a hit! Good friends and good food always makes me happy!

Get ready:

 

1 tub part skim ricotta cheese (30 oz)
1/3 cup sugar

 

For the Cream:

 

3 cupsHalf and half
 2 cups 2% milk
1 & 1/3 cup sugar
1 tsp. cardamom powder
2 pinches of saffron
Chopped nuts (Pistachios and Almonds)

 

Go:

 

• Preheat the oven at 375 F. Grease a baking dish and keep aside.
• Empty the ricotta cheese into a bowl and add 1/3 cup of sugar and mix well.
• Transfer the ricotta cheese mixture into a baking dish and bake for about 45 mins. to an hour or till a toothpick inserted comes out  clean.
• Let it cool and cut into pieces of desired size/shape.

 

 

 

To make the Malai:

 

• Take a heavy bottomed pan and add the half and half and 2% milk.
• Let it come to a boil.
• Take 3-4 tbsp. of warm milk in a bowl. Crush and soak the saffron in the milk.
• Add the saffron milk to the boiling milk and keep stirring on low flame.
• Let the milk simmer and become thick.
• Now add the sugar and let it simmer till it has reduced to 1/3 or 1/2 its volume.
• Turn the heat off and let it cool.
• add the baked ricotta squares and garnish with chopped nuts. ( yeah, ik now i went a bit over board with nuts :))
• Refrigerate and serve chilled.

Enjoy! This served about 10 people. You can half this recipe or adjust sugar according to your taste.