Rasmalai Recipe 3
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Ingerdients:
For the milk mixture:
- 4 cups milk
- 1 cup cream
- 3/4 cup sweetened condensed milk
- 1 tsp green cardamom powder
- 1/3 cup crushed pistachio
- A pinch of saffron
For the balls:
- 425g ricotta cheese
- 1/2 tsp green cardamom
- 1/3 cup sugar
Recipe:
1. Preheat the oven to 350°F (180°C) or gas mark 4, 15 minutes before starting.
2. In a pan, combine all ingredients for the milk mixture except the pistachio and saffron. Cook over low to medium flame until the mixture thickens, stirring occasionally. Once it thickens, add the pistachio and saffron, and cook for an additional 3 minutes. Set aside to cool.
3. In a bowl, mix ricotta cheese, green cardamom, and sugar until well combined.
4. Grease a cupcake tray with butter.
5. Fill each cupcake mould with the ricotta cheese mixture.
6. Place the cupcake tray in a larger baking tray filled with water halfway up the sides.
7. Bake in the preheated oven for 30 to 50 minutes or until the balls are firm to the touch.
8. Once baked, allow them to cool slightly before removing them from the cupcake tray.
9. Place the Rasmalai balls in a serving dish and pour the prepared milk mixture over them.
10. Garnish with rose petals and additional pistachios.
11. Chill in the fridge for at least 2 hours before serving.
12. Serve chilled and enjoy
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