Ricotta Rasmalai

When Italy meets india, expect fireworks, folks :) Or a fantastic treat - This is not an uncommon recipe or method of making Rasmalai, one of Eastern India's most popular desserts, now a favorite all over India- for those who have seen my other Rosemalai post, you will know that this method is quite different from the one I used the last time I made this dish.  I found this 1)a lot easier to prepare and 2)taste wise too, it was more appealing to me. So whachya waiting for - let's get cracking with making this super duper dessert.

Prep Time <10 mins
Cook Time 45 mins

Ingredients for the Malai

1. 2 cups ricotta cheese
2. 3/4 - 1 cup of white granulated sugar
3. 1tbsp of powdered cardamom

Ingredients for the Ras

1. 1 can Carnation condensed milk (sweetened)
2. 1 can of evaporated milk (unsweetened)
3. 3 cups of 1% milk
4. 1 tsp crushed/ strands of saffron

Method

• Set oven to 350
• Drain any excess water from the ricotta by hanging in a cheese cloth or turning the tub over a cheese close draped in a colander
• In a mixing bowl, gently mix in the ricotta, sugar and cardamom
• Pour into a greased square pan
• Cook in the oven for 35-45 minutes or until you see a faint golden color appear on the surface
• Cool it down
• In a pan, empty the contents of the condensed milk and evaporated milk and set on a slow flame
• Stir in the ingredients until they flow smoothly together
• Now add the milk and allow it to boil
• Add in the saffron and boil for 5-7 minutes
• You must find the the milk reducing in quantity by now
• Cut the ricotta into squares or diamond shapes
• NOTE- If you find there is some water beneath the baked rasmalai - just tip the pan and pour out excess water
• What I did was - cut the pieces of ricotta and placed them in ramekins, ready to serve and poured the ras or milk over it - cooled it down on my counter and placed them in the fridge to serve chilled
• This can be served hot or cold 
• Add sliced almonds or crushed pistacho (unsalted) on the top for added elegance
• Enjoy