Semi-Homemade Ricotta Rasmalai Recipe

I love Indian rasmalai and so I was really excited when I came across a rasmalai recipe using ricotta as the cheese base (if you want to see how the cheese for rasmalai is traditionally made, check out this recipe at Cook with Manali). Using ricotta made the process so much simpler and I knew I had to give it a try! I adapted the original recipe to use what I had on hand (cardamom pods rather than powder and no saffron threads) and to make a larger amount.

Semi-Homemade Ricotta Rasmalai

(adapted from Vidhya's Home Cooking)

Ingredients (for 12 rasmalai)

- 14oz whole milk ricotta

- 1/3 cup sugar

- 12oz evaporated milk

- 8oz whole milk

- 3 tablespoons hot water

- 2 cardamom pods

- 6 tablespoons sugar

- a tiny piece of a cinnamon stick

Directions:

1. Preheat oven to 350 degrees F. Grease a regular size muffin tin (makes 12) or use silicone liners.

2. Combine ricotta with 1/3 cup sugar in a bowl. Scoop about 2 tablespoons ricotta mixture into each muffin cup. Bake 35-45 minutes or until a pick inserted in the center of the cheese round comes out clean.

3. While the cheese bakes, add the cardamom pods to the 3 tablespoons of hot water and let it soak. 

4. Pour regular and evaporated milk into a saucepan and heat over medium until small bubbles start to form. 

5. Add the cardamom pods and their soaking water, 6 tablespoons sugar, and the piece of cinnamon stick. Stir everything together and let simmer for about 10 minutes. Remove from heat and let cool.

6. When the cheese rounds finish baking, let them cool 5-10 minutes. Then remove them from the muffin tin and place in a large shallow baking dish (I used a 13x9inch pan). Carefully pour the milk mixture over the cheese rounds, cover the dish and refrigerate at least half an hour. 

7. To serve, place one or two cheese rounds in a bowl and scoop over a good amount of the milk mixture. We topped our rasmalai with chopped pistachios.