Tuesday, November 2, 2010
Homemade Ricotta Rasmalai
ricotta cheese which gets flavoured with cardamom and saffron.
This baked dessert has a nice crunch from pistachios, creamy texture of the sweet ricotta and the moisture from the rose-water flavoured milk. Rose water can be found at Indian grocery stores. It adds a wonderful flavour and aroma to the dessert so don't skip it.
Here is the recipe for a tray of rasmalai. Make it for your Diwali party. I know your guests will really love it.
1 kg ricotta (use a paper towel to absorb as much water as possible)
1 1/2 cups sugar
5-6 cardamom (get the seeds from the pods and powder it with a mortar and pestle)
a pinch of saffron (optional but adds a lot of flavour)
1/4 cup coarsely chopped raw unsalted pistachios
500 ml half and half cream
1/4 tsp rose water
2 tsp sugar
1. Pre-heat oven to 350°C.
2. Drain water from ricotta using paper towel or cheese cloth.
3. In a baking dish, mix ricotta, sugar, powdered cardamom and saffron together. Spread into an even layer.
4. Bake for about 50 minutes or until edges are golden brown.
5. When the ricotta has cooled, slice into squares. Gently press the pistachios on top of each square.
6. Mix cream, sugar and rose water together and pour over the baked cheese. Let it soak for at least a few hours but best to leave it overnight. Cover in plastic wrap and store in fridge.