Easy Ras Malai (using Ricotta cheese)
Ras Malai is a popular dessert in India. Ras malai consists of sugary, cream to yellow-colored balls (or flattened balls) of paneer soaked in malai (thick milk) flavored with cardamom.
It was only after coming to US, I learnt to make this easy Ras Malai using ricotta cheese (as substitute for paneer) and that makes the recipe simpler. I am not sure if this is the authentic taste but I am sure it is close to the original.
This is a very easy dessert to make, even though the steps may seem complicated. But if you try it once, you will get a hang of it and realize how simple it is to make. The dessert by no means is a low-fat and not the right one to eat if you are counting calories. But then the taste is delicious, creamy and tasty that it is definitely worth a treat. And come on, a little dessert never hurt anyone right 🙂
Since this is a fail proof recipe I usually make this when we have guests over. And it has not disappointed me so far.
Rasmalai Recipe
IngredientsÂ
- 15 oz ricotta cheese /425 gms/ 1 tub ( I used part skim)
- ½-¾ cups sugar ( use less if you don’t like it sweet), also note that the milk will be sweet
- Â 4 cups milk ( I used 2% milk/ whole milk is preferable)
- 1Â cup half and half ( optional, no need to use this if using whole milk)
- ½ tsp cardamom powder
- 3/4 cup sugar
- 4-5 strands saffron
- Almonds/pistachio (chopped into fine pieces for garnishing)
  Makes: 15-20 medium pieces
Method
- To make the malai/ricotta squares– Pre-heat oven to 350F.
- In a bowl, mix together the ricotta cheese and the sugar well. (Make sure there is no water in the cheese)
- To drain the water, I wrapped a cheese cloth around the container (after opening the lid)and turned it upside down for about 1 hour. If there is little water, it is ok as it dries up during baking.
- Next take a baking dish (I used square), grease it and then spread the ricotta sugar mixture so that it is about ½ inch thick. Make sure it is evenly spread especially at the center.
- Note: I sometimes put in a foil of aluminium on the baking sheet, press it tight so that there are no creases around the edges and then grease it with oil spray. After that I level in the ricotta sugar mixture and then bake. This prevents the ricotta squares from sticking to the baking sheet and comes out easily after baked.
- Bake it for 40- 45 minutes until a pale brown color is formed at a top or knife inserted in the middle comes back clean.
- Keep a close watch while baking and make sure it does not brown; else the ricotta part will not taste good.
- After it is cooled, cut them into desired shapes like squares/circles/diamonds. I cut them into squares.
- To make the Ras/ Sweet Milk/ Syrup: In a big container, boil the milk stirring in between so that it does not stick to the bottom.
- Reduce the flame and then add sugar, saffron, half and half, let it simmer and continue to stir in between.
- Let this quantity reduce a bit and thicken and then add the cardamom powder.
- Keep aside for cooling and when it has come to room temperature, add the cut ricotta pieces and almond pieces to the prepared milk/ras/syrup.
- Keep it in the refrigerator for 6-8 hours before serving. Serve chilled!Â
This will be done soon. I usually use Tinned Rasgullas to make Rasmalai.
BTW you can mix ricotta with condensed milk and little milk powder or khoya and bake it to make a easy-quick sandesh
wow!!! This is a brilliant idea! Bookmarked!
Sandeepa, what a cool idea for Sandesh! Will definitely try it! Will also check in your blog.
Rachana thanks.
Nice rasmalai. I make this very often when I have ricotta cheese on hand. I either bake it in a square pan or in muffin pans for perfect circles.
delicious ras malai …gr8 idea of making them with ricotta cheese
Satya
http://www.superyummyrecipes.com
Supriya,
That sounds delicious. I too have made it using the canned rasgullas in the past. Will try out this version for the next dinner guests.
PS: I got a story waiting for you I know you will like. 🙂
Jaya thanks. I will wait for your story. I see that I have missed reading your latest post.
Looks delicious and simple also….
Rc, my first try of rasamalai was a disaster seeing the word easy tempts me to try ur version…Not only that but ur perfect rasamalai makes me crave for some 🙂
Am craving for this, droolworthy rasamalai..
wow, that sounds lovely and I am bookmarking as would sure to try it out 🙂
hey lovely recipe, will try this soon, I assume the sugar is 1/2 – 3/4 cups, its not mentioned above can you confirm. Also can you let me know how u drain the water from the ricotta cheese. Thank you Medhaa
looks very delicious & yummy …..
RC, these look delicious. I usually stop with the baking and we eat them as baked ricotta squares.
wow,this is so easy N nice
very easy and looks delicious. we dont get ricotta here can we make with normal cottage cheese? I mean in the same way by baking?
Rasmalai looks irresistible..feel like having some now..mm..deeelish!
Thanks a bunch for pointing it out, I have corrected the cups, will include how to drain water from cheese.
Sayantani thanks. Sorry but I have not tried with cottage cheese, I don’t think it will hold well like the ricotta cheese. Also if I remember well, cottage cheese has small globules.
I too have tried making rasamalai using ricotta cheese..Easy and yummy too.. Now i am drooling at ur picture!!! This is my first fav sweet forever
Thank you so much for the recipe. This turned out delicious.
Will surely make it again !!! A definite crowd pleaser.
Thank you red chillies.
yay! thanks Munni, glad it turned out well.
Would you please let me know how many servings will this recipe serve? I am thinking of making it for a large crowd…thanks for the easy/quick recipe..
Aparna, thanks. This serves around 5-6 people. (about 2-3 pieces /person)
Just tried this out right now. I baked the ricotta squares and everything and have created the syrup with everything in the pot. Only thing I have a bit of trouble with is picking up the ricotta squares from the pan without them breaking apart. Do you have any suggestions about this?
Great recipe by the way – this is the best one I have come across so far, and it is so easy!! Thanks so much for posting this delicious recipe. I have always used to wait to eat at an indian restaurant or wait till my mom made it (which was about once a year about), and now I can have this whenever I want with this easy and delicious recipe. Thanks!!!
Hi Shanthi, thanks so much for trying and glad you liked it. I sometimes put in a foil of aluminium on the baking sheet, press it tight so that there are no creases around the edges and then grease it with oil spray. After that I level in the ricotta sugar mixture and then bake.
This helps the ricotta squares in coming out much easily. I will update this in my post.
i am keen to try . can you please telle what is half and half
Thanks Rita. Half and half is like a heavy cream to make the milk richer. Here is an example:
http://www.wickedcooldeals.com/2011/06/751-16-oz-organic-valley-half-and-half-coupon-more-coupons.html
You can skip this altogether and just add whole milk, there will no difference in taste.
I too tried this dish. But after baking it on aluminium foil, when i tried to remove it out, it all broke out and the whole plan failed. I did not put oil spray on aluminium foil. I’m not sure, if oil spray may work or not, in removing it out intact.
Seema, yes oil spray would be necessary. Also make sure it is cooeld down before it is cut. Sorry this did not work.
Hey! I want to try this recipe but could you tell me how much this makes, so I can adjust it?
Hi Ambreen, this makes around 15-20 medium sized pieces.
How many servings will i get from this recipie and measurements?
Sorry missed this comment. This makes about 15-20 medium sized pieces.
You Rasgulla has come out well. You have explained it well too. I love Rasgullas and in my preparation, I did not use ricotta cheese. My version is http://nithyascorner.com/?p=4938. When you find time, please go through my version. I should try out your version soon and will let you know soon.
-nithyascorner.com
http://nithyascorner.com/?p=4938
How many servings will i get from this recipie and measurements?
I have made this recipe several times.Fool proof. How long can I store in Fridge?