Comments on: Riccotta Cheese Ras Malai

By: Dee

Dee — Wed, 09 Apr 2008 23:59:21 +0000

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.

By: Madhuram

Madhuram — Wed, 09 Apr 2008 23:50:59 +0000

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

By: sia

sia — Tue, 05 Jun 2007 09:21:14 +0000

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

By: JennDZ - The Leftover Queen

JennDZ - The Leftover Queen — Wed, 30 May 2007 02:42:29 +0000

Wow, what a concept. Looks beautiful!

By: sharmi

sharmi — Tue, 29 May 2007 02:54:33 +0000

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