Rasmalai Recipe

 

Rasmalai Recipe

Ingredients   YIELD: 24 CHEESE DUMPLINGS

Cheese mixture

• 32 oz whole milk ricotta cheese
• 1/2 tsp ground or crushed cardamom seeds
• dash of cinnamon (optional)
• 5 tbsp white sugar
• Oil spray for pan
• Crushed pistachios or almonds to garnish

Milk mixture

• 1 14oz can condensed milk
• 12oz evaporated milk or half & half milk
• 16oz whole milk
• 1 tbsp rosewater
• 1/4 cup crushed pistachios or almonds
• 8-10 saffron strands (optional)
• 5-6 cardamom pods or 1/8 tsp ground cardamom
• additional sugar if desired

Tools

• 12 slot standard size cupcake/muffin pan
• Large pan for water bath

Instructions

1. Mix cheese with spices and sugar. Set aside.
2. Spray muffin tin with oil spray. Fill each crevice with 2 tbsp of cheese mixture.
3. Place muffin pan in larger pan. Fill larger pan with water halfway. Bake for 25-30 minutes at 325 degrees F. Cheese should not be too loose, but slightly firm. If loose, bake 5 min more at a time.
4. Combine all ingredients for milk mixture in a pot. Heat on stove slightly just until warm 2-3 minutes. Do not boil or simmer.
5. Remove cheese from oven when done Place in refrigerator immediately. Let it cool for 15-20 minutes. When cool, remove from pan and add to milk mixture.
6. Allow rasmalai to soak overnight for best taste. Garnish with pistachios or almonds to serve.

Notes

Do not fill each crevice of muffin pan to the top, place only 2 tbsp, Cheese will swell as it bakes. Rasmalai is best when soaked overnight. if you do not have a large pan to place muffin tin inside of for water bath, use any baking pan, fill halfway with water and place on bottom rack of oven. Place muffin tin on rack directly above. This will create moisture in the oven. Double or quadruple recipe to feed a crowd.