Riccotta Cheese Ras Malai

This was the first dessert I ever learnt in my life. A friend of mine had this recipe from her sister and thats how I got to know this dish. Its easy to make and a delicious dessert that i can whip up in a couple of hours without having to work really hard. I always feel the day had been long and hard at the end of a finished dessert. I had a bite after I finished my dessert to say my Mmm… and aaah and I wanted more.

I use Part skim ricotta chees for this dessert. You can use the whole one too if you want.

Ingredients:
————–
1 15 oz tub of part skim ricotta cheese
1 cup of sugar ( My cup measures 160ml)
1 cup evaporated milk
1/2 cup whole milk ( optional, instead u can use evaporated milk )

Method:
———

Remove the tub from the refrigerator and let it defrost to room temperature.

Once the cheese comes to room temperature, In a mixing bowl take the cheese and 3/4 cup of sugar and beat until its light and fluffy.

Meanwhile, preheat the oven at 375 F and pour the mixture into a baking dish and bake the mixture for 30 minutes. Do not let the mixture to brown

Test with a cake tester or toothpick as for a cake and check if the cheese is intact and no ingredients stick to the tester. Remove from heat and let it cool

Cut into equal pieces with a plastic knife slowly and gently place in a bowl. Make sure that they don’t break

Warm the evaporated milk with the remaining 1/4 cup of sugar , Do not heat too much. The milk should be warm and not cold.

Pour the warm milk onto the cheese pieces . crush 4 cardamom pods , slice a few almonds and garnish.Refrigerate until chill and serve cold.

This is my entry to Tara’s Sugar High Friday event hosted on Seven Spoons. Thanks to Bee n jai’s blog jugalbandi , I got to know of the event from their blog.

Ricotta Cheese Ras Malai

18 Thoughts on “Riccotta Cheese Ras Malai

  1. wow
    that looks yummy
    u do it regularly?
    luv th elight

  2. the texture looks really good. we would like to try this.

    Do try it bee, it is a wonderful dessert!

  3. Great looking dessert.I made one Ras Malai with Ricotta cheese too.Loved it.Thanks Dee:)

    Thanks Asha!

  4. This is the best sort of dessert, minimal fuss and maximum enjoyment. Thank you so very much for taking the time to be a part of this month’s SHF!

    My pleasure Tara, thnks for hosting such a wonderful event!

  5. Hay this sounds easy to me…..I love this dessert a lot…I was looking for some nice recipe for this.. I think i am going to try this out…

    Sukanya, let me know how you like it, it has a nice texture

  6. hi, first time in your blog and loved all the telugu vantalu. happy to discover it too.
    I tried this ras malai but the cheese got melted and burnt in the corners. it also became very hard. didnt come out well for me:(

    Sharmi the key is to beat th cheese with sugar nice and fluffy and bake first for 25 min at 375F and then bake for another 5 minutes if needed. the sides wont brown then. Also dont forget to grease the pan

  7. Wow, what a concept. Looks beautiful!

  8. oh wow…rasmalai wth ricotta cheese… i love the idea. i have to try this someday and i am bookmarking this recipe:)

    Let me know how you like it sia, it takes about half hour to make this dish

  9. Hi Dee,

    Thanks for stopping by my blog. I have always thought that rasamalais can be made using rocotta cheese, but did not know how to go about it. So thanks for sharing the recipe. How was the texture after baking? Was it firm or crumbly? I’m asking this because, will I be able to cut into circles using a cookie shape instead of cutting into squares?

    Thanks

  10. Madhuram, It was a surprise to actually bake it , The cheese was firm, maybe like silken tofu, but have to be very careful while cutting it and lifting it, I would suggest using a loaf pan instead of a 9X9 baking pan, that way the thickness will be more and you would be able to get the shape you want, first cut it in the pan itself and lift with a knife.small spatula slowly , thats what I did.. Definitely the mixture will crumble if its not treated delicately. Also, please wait until the cheese completely cools down, that way it will be firmer.

  11. Hi Dee,
    first time to ur blog. Ur blog is so neat and beautiful. I love ur blog and can’t resist myself to try ur version of Ricotta cheese Rasmalai. Will let u know abt outcome.
    Thanks for sharing.
    Sonu:)

  12. confused with ur ingredients…u have not mentioned Condensed milk in ur ingre. so how to come into recipe…?

  13. Sonu , I corrected it… a typo, thanks for letting me know! :) Let me know how you like it :)

  14. Sonu, Melbourne, Australia on October 1, 2008 at 11:57 pm said:

    Sure Dee. have bookmarked it. will give hit soon. :)

  15. Hi,
    Can I bake this in muffin pan that way I would have round shapes?

    Let me know.

    Thanks,
    Preeti

  16. Manasa on June 6, 2009 at 12:27 pm said:

    Hey,
    Likeur recipe..I do this with half and half milk and let it boil..another sure thing is try using a muffin pan so that u dnt have to cut ur rasmalai and it gives a nice shape…

    Manasa

  17. Hey Dhee…
    Thank u sooo much for ur recipe… luved it… i made this on my husband’s bday… turned out really well… :-) am gonna try other recipes too…

  18. Sorry Dee** (typo error)

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