Rasmali

Rasmalai | Sweet Ricotta cheese in a creamy sauce

Ingredients:

15-16 OZ. Whole milk ricotta cheese

1 1/4 C. Sugar 

1/8 tsp. Safforn

12-13 OZ. Can regular evaporated milk

2 Tbsp. Pistachio nuts (optional) 

Few drops of rose essence

1 tsp. Butter to spread on the pan

Method:

Preheat the oven to 375F. 
In a large mixing bowl add 3/4 C. of sugar to the ricotta cheese, mixing thoroughly. Transfer the cheese mixture into a 8 X 8  inch buttered baking pan. 

Make sure the cheese mixture is leveled. 

Cover the pan with aluminum foil and bake in the preheated oven for 45 min. 

The edges will be lightly pinkish brown and recessed from the sides of the pan  when finished baking. Cool thoroughly. 

       

Heat the evaporated milk with 1/3 C. of sugar in a microwaveable bowl for a minute. Add crushed saffron to the milk. Cool the milk to room temperature. Mix in the rose essence.  

Cut the baked cheese into even squares, then pour half of the milk mixture over the baked cheese and garnish with chopped pistachio nuts. Re-cover with the foil and refrigerate for at least 8 hours before serving.   

Note: You may make this Indian cheesecake with either full-fat ricotta and evaporated milk or with the low-fat or non-fat substitutes available. The texture of the Rasamalai will vary according to fat content, with the full-fat version being more full-bodied.