Do you know how to make this ricotta cheese Rasmalai? the process and procedure of this recipe is very simple and straight forward. And everyone can make without any special kitchen skills.
This Rasmalai with ricotta cheese recipe is very versatile and crowd-pleasing Indian dessert. Excellent sweet recipe to make in large batch. Very convenient dish for the party or potluck.
Rasmalai, 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 its mild sweetness.
How to eat? however you like. But the following the best way to my knowledge.
Fill quarter spoon with the portion of patty and load the remaining spoon with the spiced milk. Enjoy, every spoonful is a brings heaven before you.
As we 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 as hot.
Bengali sweets are known for its desserts with cottage cheese. Which is 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.
To drain, place a strainer and line it with a cheesecloth or thick kitchen paper towel, over a pan. 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, remove excess water by squeezing the cheesecloth with the hand.
No fuss and mess, drain the liquid and proceed for making the malai patty.
How to Make ricotta cheese Rasmalai
For making the patty
Place a colander over a large bowl and line it with a cheese cloth. Pour the ricotta cheese over it. And cover it with the excess sides of the cheese cloth. Place a weight over it. And allow it to sit for 30 minutes. Squeeze out the excess liquid.
Place the cheese over a plate, add milk powder. And knead well until the dough is silky.
Now divide them into small equal size 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 and bring it to 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 once or twice in between this cooking time. The Patties must have doubled its size now. Hint: Be gentle and careful while flipping the patties.
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. Keep these drained patties ready.
For making malai sauce
Keep a wide and heavy bottomed pan in slower flame. Add milk and bring it to rolling boil. Then add saffron and reduce the flame to simmer. Hint: Stir them frequently to prevent milk sticks to the bottom of the pan. Also keep an eye, as milk tends to overflows suddenly.
For about 15-20 minutes or until the milk has reduced to half of its quantity. Dilute cornflour in a tablespoon of water and add it to the milk. Give it a stir. Add sugar and cardamom powder.
Bring it to medium flame, add kept aside patties. Cook it for about 5 minutes until patties absorb the flavors of the milk.
Transfer it to another container, serve hot. Or bring it down to the room temperature and refrigerate for about 3 hours and serve chilled.
Other desserts you may like,
Ricotta cheese Rasmalai
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
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.