Easy Ricotta Rasmalai  - Savory&SweetFood (2024)

I love desserts! All kinds. But rasmalai will be my all time favorite. Nothing can beat that. That’s why i chose Rasmalai to be my first post in the blog.

For those of you who are not familiar with this dessert, Rasmalai is a decadent Indian sweet which is basically cottage cheese (called chenna traditionally) dumplings cooked and soaked in reduced sweetened milk (Rabdi), with a mix of nuts and made fragrant with saffron.

But making chenna from scratch is not a very easy job. It is a little time consuming. So i usually make the dumplings with milk powder, which is much much easier and it tastes just as good.

But then i saw a very interesting rasmalai recipe made with ricotta cheese in this blog named Lifescoopsand i soo wanted to try it. The best part being it doesn’t require kneading of the dough or making discs out of it. Isn’t that awesome?!

I tried it and it was really good. In order to get the best taste with this method, you have to soak the dumplings in the rabri for a long time. The longer you soak it, the moister it gets. Two days would be best. I know, it is very difficult to wait so long, but it will be worth the wait.

Ingredients:

For the dumplings:

• 250g 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

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.

Directions:

To make the dumplings:

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

To make the rabdi:

1. 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.
2. Add in the nuts.
3. 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.

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