Rasmalai

1 Puddiing

Ingredients

Quantity Ingredient
2 pounds Ricotta cheese
2 quarts Half and half
2 cups Sugar
5 Cardamom pods
1 Bay leaf
1 teaspoon Vanilla extract
Rose water (to taste; if desired)

Directions

Mix 1½ cups of sugar with the Ricotta cheese and bake it in a 400 degrees oven for about 1 hr and 15 minutes in a flat dish covered with aluminum foil. The cheese should have hardened and turned a pale brown.

Thicken the half and half by simmering over low heat for a long time. This is best done in a microwave; if a microwave is not available, do it over low heat and stir frequently. Thicken until the volume drops to around half of the original volume. Add the remaining ½ cup sugar, cardamom pods, bay leaf, vanilla and rose water (and any other flavoring that you may want) to the half and half. Heat for a few minutes. After the cheese has been baked, cut it into 1 inch squares and add to the hot thickened half and half. Cool for a few hours in the fridge.

From: Sanjiv Singh - Recipe from Joy Thomas. There are various ways to make rasmalai--- the authentic method starting with milk and then several shortcuts that use Ricotta cheese. This is one of the latter.

Busted and entered for you by: Bill Webster

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