Andy Montoya
Rasmalai is a famous South Asian dessert, traditionally made with soft paneer dumplings soaked in rosewater and cardamom-infused sweet milk. However, this can be a time-consuming process, so a quicker alternative is to use ricotta cheese. This method involves baking the ricotta in a single pan, then cutting it into cubes and soaking the cheese in a milk mixture. The milk mixture typically consists of evaporated, condensed, and regular milk, boiled together. The dessert is served cold and can be garnished with nuts such as pistachios or almonds.
How to make Rasmalai using Ricotta Cheese
| Characteristics | Values |
|---|---|
| Oven Temperature | 340°F (171°C) or 350°F (175°C) or 425°F |
| Baking Time | 35-40 minutes or 30 minutes or 45-50 minutes or 1 hour |
| Baking Container | Single pan or cupcake pan or muffin tray or 2″ deep baking pan |
| Refrigeration Time | 10 minutes or 8 hours or overnight |
| Milk Mixture | Half and half milk or regular milk or evaporated milk or condensed milk |
| Garnish | Saffron threads or chopped pistachio or almonds or crushed pistachios |
| Other Ingredients | Cardamom, cinnamon, sugar, nutmeg, ginger, kewra, rosewater |
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What You'll Learn
Prepare the ricotta cheese mixture
To prepare the ricotta cheese mixture, start by preheating your oven to 340°F (171°C). You can also opt for 350°F or 350°C if you prefer. In a large mixing bowl, combine the ricotta cheese, sugar, and any spices you wish to include, such as cardamom, cinnamon, nutmeg, ginger, or a combination of these. You can also add milk powder to the mixture. Mix the ingredients well, either by hand or using a food processor, until you achieve a slightly smooth consistency. Avoid over-mixing and turning the mixture into a paste.
For a more simplified approach, you can simply mix together the ricotta cheese and sugar, forgoing the spices and milk powder. This will result in a more straightforward flavour profile.
Once your mixture is ready, you can move on to shaping and baking the ricotta cakes. If you prefer a more traditional approach, spoon the mixture into silicon cups, small ramekins, or a muffin tray. Set these in a deep baking dish and pour boiling water until it reaches halfway up the sides of the cups or tray. Alternatively, you can use a 2-inch deep baking pan and cut the ricotta into your desired shape after baking.
Bake your ricotta cakes for 35 to 45 minutes, or until the tops are set and a toothpick inserted into the centre comes out clean. If using a muffin tray or silicon cups, you may need to bake for closer to 50 minutes. Allow the ricotta cakes to cool for about 10 minutes before removing them from the pan or cups.
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Bake the ricotta cheese
To make ras malai with ricotta cheese, you'll need to bake the cheese before soaking it in a milk mixture. This approach is a lot easier than the traditional method of boiling milk, curdling it with lemon juice, and shaping the curdled milk by hand into flattened balls.
To bake the ricotta cheese, preheat your oven to a temperature between 340°F and 350°F (170-177°C). In a bowl, mix the ricotta cheese with sugar, cardamom, and cinnamon. You can also add milk powder and icing sugar instead of regular sugar. Mix the ingredients well, either with a spoon or a food processor.
Once your mixture is ready, you can choose to bake it in a single pan and cut it into squares or cubes afterward, or you can use a cupcake or muffin pan to shape your ricotta cakes. If you're using a single pan, you can cut the baked ricotta into your desired shapes and soak them in the milk mixture. If you're using a cupcake or muffin pan, fill each slot with about 2 1/2 tablespoons of the mixture. If your pan isn't non-stick, spray it lightly with oil.
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Prepare the milk mixture
To prepare the milk mixture, you will need evaporated milk, condensed milk, and regular milk. The ratio is 1/2 can of condensed milk, and 1/2 cup of regular milk for every cup of evaporated milk. Combine all three types of milk in a pan and cook over medium heat until the mixture comes to a boil. Remove from the heat and leave the mixture aside to cool down.
You can flavour the milk mixture with rosewater, kewra, cardamom, cinnamon, nutmeg, ginger, or saffron. For a sweeter milk mixture, you can add sugar or condensed milk to taste.
The milk mixture can be prepared while the ricotta cheese bakes. Once the cheese is baked and cooled, layer it in a serving tray and pour the milk mixture over it. The rasmalai should then be refrigerated for at least 6 hours or overnight before serving.
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Assemble the rasmalai
Once the ricotta cakes are baked, you can assemble the rasmalai. First, let the cakes cool down for about 10 minutes. Then, transfer them to a serving tray or bowl. If you've baked your ricotta in a single pan, cut it into cubes or squares before placing it on the tray.
Next, prepare the milk mixture. Combine evaporated milk, condensed milk, and regular milk in a pan and cook it until it comes to a boil. Leave the mixture aside to cool down.
Once the milk mixture has cooled, pour a generous serving over the ricotta cakes, ensuring they are soaked in it. Garnish with chopped nuts like pistachios, almonds, or crushed pistachios for added texture and flavor. You can also add some saffron threads.
Chill the dessert in the refrigerator for at least 6 hours, but preferably overnight, to enhance its taste and allow the rasmalai to soak in the milk mixture. Rasmalai tastes best when served cold.
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Refrigerate and serve
Once your ricotta cakes are baked and cooled, it's time to refrigerate and serve your ras malai.
First, prepare your milk mixture. Combine evaporated milk, condensed milk, and regular milk in a pan and cook it until it comes to a boil. Leave it aside to cool down.
Next, arrange your ricotta cakes on a serving plate or tray. Layer the milk mixture on top, ensuring the cakes are soaked in the milk. Garnish with chopped nuts like pistachios or almonds for added texture and flavor.
For the best flavor, chill your ras malai in the refrigerator for at least 6 hours, but preferably overnight. This will enhance the taste and texture of the dessert.
Finally, serve your ras malai chilled. You can store any leftovers in an airtight container in the refrigerator for up to five days.
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