Do you know how to make this ricotta cheese, Rasmalai? the process and procedure of this recipe are straightforward. And everyone can make it without any special kitchen skills.
This Rasmalai with ricotta cheese recipe is a versatile and crowd-pleasing Indian dessert. It is an excellent sweet recipe to make in large batches. It is a very convenient dish for a party or potluck.
Rasmalai, is an authentic Bengal dessert made with cottage cheese soaked in thickened spiced milk.
Rasmalai is one of the sweet, which we love for its luscious texture and mild sweetness.
How to eat? however, you like. But the following is the best way to my knowledge.
Fill a quarter spoon with the patty portion and load the remaining spoon with the spiced milk. Enjoy; every spoonful is brought heaven before you.
As discussed earlier, this ricotta cheese Rasmalai is an effortless dessert recipe. If you are planning for a party, you can make the patty well in advance. And assemble them in the milk sauce later.
But make sure you soak the patties in thickened milk for at least 2-3 hours in the refrigerator before serving.
Usually, rasamalai will be served chilled. However, it tastes delicious when it is served hot.
Bengali sweets are known for their desserts with cottage cheese, similar to ricotta cheese available in the USA grocery stores.
The store-bought ricotta cheese is not solid like Indian cottage cheese. And contains whey water.
For this, drain the excess liquid before making this Rasmalai.
Line a strainer with a cheesecloth or thick kitchen paper towel over a pan to drain. Pour the ricotta cheese over this, and cover with another cloth.
Place a weight(maybe a wide jar or box). This creates pressure and helps to release the liquid. Allow it to sit for 30 minutes, and remove excess water by squeezing the cheesecloth with the hand.
No fuss and mess. Drain the liquid and proceed to make the malai patty.
This drained ricotta cheese suits other Indian sweets like Sandesh, Rasgulla, and Chum Chum.
How to Make Ricotta Cheese Rasmalai
For making the patty
Place a colander over a large bowl and line it with a cheesecloth. Pour the ricotta cheese over it. Cover it with the excess sides of the cheesecloth. Place a weight over it. Allow it to sit for 30 minutes. Squeeze out the excess liquid.
Place the cheese over a plate, and add milk powder. And knead well until the dough is silky.
Now divide them into small, equal-sized balls. Flatten them to circles by pressing them gently. Make sure it has smooth edges and does not break on the sides.
For cooking the patty
Keep a wide pan on the stove in medium flame. Add 1.5 cups of sugar and 4 cups of water to a rolling boil. When the sugar dissolves completely, gently slide the patties in the pan one after the other.
Cover the pan with a lid and cook for 12-15 minutes. Flip the patties once or twice in between this cooking time. The Patties must have doubled their size now. Hint: Be gentle and careful while flipping the patties.
Keep it aside for about one hour to bring it to room temperature. Once cooled down, gently squeeze the excess sugar syrup using flattened spatulas. Keep these drained patties ready.
For making malai sauce
Keep a wide and heavy-bottomed pan in a slower flame. Add milk and bring it to a rolling boil. Then add saffron and reduce the heat to low. Hint: Stir them frequently to prevent milk sticks to the bottom of the pan. Also, keep an eye out, as milk tends to overflow suddenly.
For about 15-20 minutes or until the milk has reduced to half its quantity. Dilute cornflour in a tablespoon of water and add it to the milk. Stir it. Add sugar and cardamom powder.
Bring it to medium flame, and add kept-aside patties. Cook it for about 5 minutes until the patties absorb the flavors of the milk.
Transfer it to another container and serve hot. Bring it to room temperature, refrigerate for about 3 hours, and serve chilled.
Other desserts you may like,
Printable recipe card
Ricotta cheese Rasmalai
Ingredients
For the malai patties:
- 1 cup ricotta cheese drained
- 2 tablespoon Dry milk powder /milk powder
For the syrup
- 1.5 cups sugar
- 4 cups water
For the malai sauce
- 4 cups whole milk
- 1 teaspoon corn starch
- 4 tablespoon sugar or as required
- 1 cardamom
- 1 pinch saffron
- 4 tablespoon mixed nuts chopped
Instructions
For the malai patty
- Drain the ricotta cheese over a colander that is lined with a cheese cloth.
- Squeeze out the excess liquid. And transfer to a plate.
- Knead the ricotta cheese to a smooth dough and divide them into 10 equal size balls.
- Make them into patties by pressing them gently. Make sure it has smooth edges and does not break on the sides. And set aside.
For cooking the malai patty
- Keep a wide pan on the stove in medium heat.
- Add 1.5 cups of sugar and 4 cups of water and bring it to a rolling boil.
- When sugar dissolves completely, gently slide the patties in the pan one after the other.
- Cover the pan with a lid and allow it to cook for about 12-15 minutes, flip the patties occasionally.
- The Patties must doubled its size now.
- Keep it aside for about one hour to bring it down to the room temperature.
- Once cooled down, gently squeeze the excess sugar syrup using flatten spatulas. And set aside.
For the malai sauce
- Keep a wide and heavy bottomed pan in low heat.
- Add milk and bring it to boil.
- Then add saffron and cook in low heat for 15-20 minutes until it reduced to half its quantity.
- Meanwhile in a small mixing bowl, dilute corn flour in a tablespoon of water and add it to the milk.
- Add sugar and cardamom powder. Stir.
Making the Rasmalai
- Set the heat to medium, and add malai patties.
- Cook it for about 5 minutes until patties absorb the flavors of the milk.
- Transfer it to a serving bowl and garnish with mixed nuts.
- Serve hot. Or bring it down to the room temperature and refrigerate for about 3 hours and serve chilled.
Michele
I doubt I would be able to make this delicious and for me unusual dessert. I do love cottage cheese but never realized you could actually make a variation of it at home--thank you for the info.
Emily Smith
I've never had Rasamalai before and it looks and sounds delicious! Beautiful pictures.
Ourfamilyworld
That looks absolutely delicious! I haven't heard of this dish before and I would love to try it.