Rasamalai

Name: Rasamalai
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 c ricotta cheese; 1/4 c sugar; 2 c heavy cream; 2 c condensed sweet milk; 2 tbsp slivered almonds; 1/2 tsp saffron; 1/2 tsp cardamom powder; As required chopped nuts of your choice

Lakshmi Sridharan Ph D @cook_19872338

USA

“Old order changeth yielding place to new” is the significance of Bogi festival in Tamil Nadu. I decided to make rasamalai instead of the usual pal payasam. Instead of using malai I used Ricotta cheese. Used simple technique to make the mouthwatering rasa malai. #HFS

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

40 mins

6 servings

2 cricotta cheese
1/4 csugar
2 cheavy cream
2 ccondensed sweet milk
2 tbspslivered almonds
1/2 tspsaffron
1/2 tspcardamom powder
As required chopped nuts of your choice
dessert

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Steps

40 mins

1

Make a checklist; keep all ingredients in cooking area, within reach
2

Make a checklist; keep all ingredients in cooking area, within reach
3

Chenna: I did not make it the traditional way of boiling a litter of milk and adding vinegar to make the cheese. Instead, I used ricotta cheese. Take ricotta cheese and sugar in a microwave safe bowl. Mix them together with a spatula. Microwave for 7 minutes, until it is fairly thickened with little moisture. Consistency of a burfi. Remove from the microwave, cool to room temperature. Then refrigerate overnight.
4

Rabdi:
Soak saffron in a small bowl in 2tbsp hot water; this would give a nice color
I was not for boiling 1 litre of milk and evaporating it, I used heavy cream and condensed sweetened milk. Over medium low heat, boil milk in a heavy bottomed saucepan. The stir in condensed milk. Add almonds. Stir in saffron and cardamom. Simmer the heat. Let the mixture thicken to half the volume. I did not add sugar to rabdi. Remove from the heat. Cool to room temperature. Refrigerate overnight’
5

Next morning, cut the ricotta cheese blend into small pieces of desired shape. Add the rabdi to it. Spoon out for serving. Sprinkle chopped nuts on the top. Enjoy

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Lakshmi Sridharan Ph D @cook_19872338

on January 15, 2024 19:54

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography