Do you know how to make this ricotta cheese Rasmalai? the process and procedure are very simple and everyone can make without any prior knowledge in making sweets.
You can make it in less than an hour from start to finish. It's definitely a very versatile and crowd-pleaser recipe, you can make in large, make well in advance- a day before itself- for the parties.
Rasmalai, a Bengali sweet/dessert made with cottage cheese soaked in thickened milk. Rasmalai is one of the sweet, which I love most mainly because of its texture, its mild sweetness. How to eat? however you like..but I would suggest cutting quarter spoon of the patties and the remaining with the 'malai' milk.
As I told you earlier, this is the easiest dessert recipe, the quicker version ricotta cheese Rasmalai needs an hour to make it. If you are planning for a party, you can make the patties well in advance. And then thickened milk later.
But make sure you soak the patties in thickened milk at least for 2-3 hours in the refrigerator before serving. Usually, rasamalai will be served chilled. But there is the big crowd to serve them hot as well.
But this cottage cheese needed for making this Bengali dessert is called 'Chenna'. Which is similar to ricotta cheese available in the USA grocery stores.
Bengali sweets have a common base recipe for making cottage cheese. Here we are making with the store-bought ricotta cheese, make this Indian dessert a quick recipe. The same base can also be used for other sweets like Sandesh, Rasagolla, Chum Chum.
How to Make ricotta cheese Rasmalai
For making the patty
Knead the ricotta cheese well. And divide them into small equal size balls. Make them into flatten patties 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.
Ricotta cheese Rasmalai
For the malai patties:
- 1 cup ricotta cheese
For the syrup
- 1.5 cups sugar
- 4 cups water
For the malai sauce
- 4 cups milk
- 1 tsp corn starch
- 4 tbsp sugar or as required
- 1 cardamom
- 1 pinch saffron
- 4 tbsp mixed nuts chopped
For the malai patties
- 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 patties
- 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.