Ricotta Baked Rasmalai

Name: Ricotta Baked Rasmalai
Yield: 4 servings
Cuisine: British
Ingredients: 250 grams Ricotta cheese; 2 tablespoons Sugar; 1/4 teaspoon Cardamom powder; 2 cups Whole milk; 1/2 cup Fresh cream; 1/2 cup Condensed milk; strands Few Saffron; To taste Slivered pistachios; To taste Slivered almonds

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

A delightful Indian dessert made with baked ricotta cheese in a creamy saffron milk sauce.

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

A delightful Indian dessert made with baked ricotta cheese in a creamy saffron milk sauce.

Saved

Ingredients

4 servings

250 gramsRicotta cheese
2 tablespoonsSugar
1/4 teaspoonCardamom powder
2 cupsWhole milk
1/2 cupFresh cream
1/2 cupCondensed milk
strandsFew Saffron
To taste Slivered pistachios
To taste Slivered almonds

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Steps

1

Soak saffron in 2 tablespoons of hot water and set aside.
2

In a pan, brush ghee on the bottom or add 2 tablespoons of water and add milk. Bring it to a boil.
3

Add fresh cream and stir. Reduce heat while stirring and scraping the sides occasionally until reduced to half.
4

Add condensed milk, saffron, slivered pistachios, almonds, and cardamom. Stir well and cook for a further three minutes. Turn off the heat and let it cool completely.
5

In a bowl, mix ricotta, cardamom, and sugar well.
6

Grease a muffin tray with ghee or butter. Place slivered pistachios in the middle of each muffin round. Fill muffin rounds with a scoop of the ricotta mix and flatten it.
7

Place the tray in a preheated oven and bake at 160°C for 35 to 40 minutes or until the top is yellowish in color.
8

Remove the tray from the oven and let it cool for a few minutes. Remove and turn over to place them in a serving dish.
9

Pour the prepared milk on top, cover, and refrigerate for 3 to 4 hours before serving.

Tips

For best results, ensure the ricotta is well-drained and use fresh saffron for a rich flavor.

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Cooksnaps

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Rekha Bapodra @rekhascooking

on April 09, 2025 16:06

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.