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