Rasamalai
Ingredients:
Pre-heat oven to 350 degrees. Thoroughly beat and mix ricotta and sugar in a bowl. Pour the mixture into a 9"x13" glass. Cover and bake for about 45 minutes. The contents should solidify into a cake like consistency. Note that, the ricotta at the edges of the pan could get slightly browned. Remove from the oven and cut the baked ricotta into 1"x2" pieces with a butter knife. In a separate dish heat the half and half almost to a boil on medium heat. Remove from heat. Add 1/4 cup of sugar, saffron, natural camphor and mix well. Pour the milk contents into the baked ricotta and let cool.
Cooking tips: Always use oven mitts while handling the hot pan. You can soak the strands of saffron in a couple tbs of hot water for a couple of minutes. Pinch, rub, squeeze the strands between your fingers to release the natural orange coloring. The contents can be poured into the milk (half and half). Also can use rose essence or vanilla flavouring instead of the natural camphor. Alternatively you can flavor the ricotta with 1/2 tsp of cardamon powder.
Serving tips: Serve rasamallai chilled or at room temperature. Sprinkle powdered pista on the top, just before serving. Serve as dessert.
Ingredients:
- 1 tub of whole milk ricotta cheese (15 oz or so)
- 3/4 cup of sugar
- 1 cup of half and half
- 2 0r 3 strands of saffron/kesari(optional)
- 1 tiny weeny bit of natural camphor/pacchae karapoora(optional)
Pre-heat oven to 350 degrees. Thoroughly beat and mix ricotta and sugar in a bowl. Pour the mixture into a 9"x13" glass. Cover and bake for about 45 minutes. The contents should solidify into a cake like consistency. Note that, the ricotta at the edges of the pan could get slightly browned. Remove from the oven and cut the baked ricotta into 1"x2" pieces with a butter knife. In a separate dish heat the half and half almost to a boil on medium heat. Remove from heat. Add 1/4 cup of sugar, saffron, natural camphor and mix well. Pour the milk contents into the baked ricotta and let cool.
Cooking tips: Always use oven mitts while handling the hot pan. You can soak the strands of saffron in a couple tbs of hot water for a couple of minutes. Pinch, rub, squeeze the strands between your fingers to release the natural orange coloring. The contents can be poured into the milk (half and half). Also can use rose essence or vanilla flavouring instead of the natural camphor. Alternatively you can flavor the ricotta with 1/2 tsp of cardamon powder.
Serving tips: Serve rasamallai chilled or at room temperature. Sprinkle powdered pista on the top, just before serving. Serve as dessert.
No comments:
Post a Comment