Easy Rasmalai (with Ricotta Cheese)

In India just as everyone is getting out of the sugar rush after the Deepavali season here in the US we are about to start the big period of eating and revelry. I made this quick and easy Rasmalai for Deepavali but I think this might be perfect for Thanksgiving.

Baked sweetened Ricotta Cheese is one of the first sweets I learned to make here using ingredients that are readily available. This recipe was taught by a friend and is one of he easiest to make and it can't really go wrong. The recipe of the just the baked version is here.

Remove excess moisture from the Ricotta Cheese. Mix the sugar into the ricotta cheese.
Bake till the cheese completely sets. Cool, cut and soak in the sweetened milk.

I did not want Deepavali to go by without a sweet and wanted something to be done quick and Rasamalai was starting to appear in my dreams. So it had to be made. As I was making the recipe I realized that cardamom, sugar and milk are just meant for each other. There is something about cardamom powder and sweetened milk so don't skip it.

Easy Rasmalai (with Ricotta Cheese)
Preparation Time:10 minutes
Cooking Time:50 minutes
Ingredients

1. 15oz Ricotta Cheese hung in a cheese cloth to remove excess moisture
2. 1/4 cup milk powder (optional, I did not add it)
3. 1 cup + 1/2 cup of sugar (I used raw sugar)
4. 1/4 cup almonds blanched and the skin removed
5. 1/4 cup pistachio
6. 1 tsp cardamom powder
7. 1/2 gallon milk
8. 2 tsp ghee

Method

1. Tie the Ricotta Cheese in a cheese cloth and suspend it over a bowl to remove excess moisture or alternatively use milk powder to compensate for the excess liquid.
2. Preheat oven to 325 F. Grease the baking pan with ghee.
3. In a bowl mix together Ricotta Cheese, 1 cup sugar and milk powder if using and transfer to a greased baking bowl and bake for 35-40 minutes till well set.
4. As the ricotta cheese is baking get the sweetened milk ready. In a thick bottomed pan heat the milk. When the milk comes to a boil, reduce the heat to just below medium and add the cardamom powder. Keep stirring so it does not stick to the bottom or burn.
5. Blend the almonds to a smooth paste with a couple of tbsp of milk and add it to the boiling milk. Add the 1/2 cup of sugar and continue to cook till the milk is reduced to half (about 25 minutes).
6. Cool the Ricotta cheese and cut the into cubes. Add them to the thickened milk. Sprinkle with crushed pistachio nuts.

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