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Easy Ricotta Rasmalai

An Indian dessert made with ricotta dumplings cooked and soaked in reduced sweetened milk (Rabdi), with a mix of nuts and made fragrant with saffron.
Servings: 4

Ingredients

INGREDIENTS

For the dumplings

  • 250 g Ricotta cheese softened at room temperature
  • 2 tbsp milk powder
  • 1/4 cup sugar
  • A pinch cardamom powder

For the rabdi

  • 2 1/2 cups full fat milk
  • 1/2 tin sweetened condensed milk
  • 2-3 tbsp sugar
  • Saffron
  • Cardamom powder
  • Pistachios and almonds chopped

Instructions

DIRECTIONS

    To make the dumplings

    • Preheat oven to 350 F.
    • Drain any excess liquid from the cheese.
    • Add the ricotta, milk powder, sugar and cardamom powder in a bowl and mix it well with a mixer till it turns smooth.
    • Divide the mixture equally in a muffin tray or tartlet pan.
    • Bake for 35-40 minutes until toothpick inserted comes out clean.

    To make the rabdi

    • Mix all the ingredients (excepts for the nuts) for the rabdi in a pan and let it come to a boil. Reduce heat to low and cook for 20 minutes or more stirring frequently till you get a thickened milk.
    • Add in the nuts.
    • Add the dumplings to the milk and refrigerate for a day. The longer you soak the dumplings in the rabdi the better it will taste.

    Notes

    NOTES:
    * If you don’t have a muffin tray, just bake the ricotta in a rectangular baking tray. Then cut the baked ricotta into desired shape and soak in milk.
    * The longer you soak the dumplings in the thickened milk, the better it will taste. I soaked mine for 2 days.
    * The baking time may vary as each oven is different. Keep checking and take the dumplings out of the oven once toothpick inserted comes out clean.