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Ricotta Cheese Rasmalai
Rasmalai is an Indian sweet dish made of flat cheese dumplings dipped in thickened and sweetened milk, flavored and garnished with nuts and saffron. Traditionally, the cheese dumplings in rasmalai is made of fresh cottage cheese or paneer. It is believed that rasmalai originated in the early 19th century in Bengal and Orissa, eastern states in India along the Bay of Bengal. Gradually, the popularity of the dish spread out to other parts of India and the Indian subcontinent. Over the years, chefs have perfected and simplified the preparation of this dish, and a popular version of the dish is made by substituting the freshly made cottage cheese dumplings with baked ricotta cheese dumplings.

In this recipe, ricotta cheese is mixed with sugar and cardamom powder and baked in a well-greased muffin tray. Then, the baked dumplings are cooled down to room temperature and dipped in thickened and sweetened milk to create a delicious dish, Ricotta Cheese Rasmalai. The milk in this dish is flavored with almonds and saffron. The finished dish is refrigerated for at least 5 to 6 hours to allow the dumpling to absorb the milk and is served chilled.

Happy Cooking!
Serves 6
Ricotta Cheese
7 to 8 oz (about half of the 15 oz can)
Cardamom Powder
4 generous pinch
Sweetened Condensed Milk
7 oz (half of 14 oz can)
6 to 8, shelled and sliced
Non-stick cooking spray
As required to well grease the muffin tray
1/4 cup (8 oz cup) plus 3 teaspoons
Whole Milk
2 1/2 cups (8 oz cup)
6 to 8, blanched, peeled, and sliced
1 pinch (about 20 strands)
1/2 cup (8 oz cup)
Step 1
Set the oven to preheat at 350 degrees Fahrenheit/175 degrees Celsius.

In a bowl, add the ricotta cheese, 1/4 cup sugar, and 3 generous pinch of cardamom powder and mix well.

Note - Make sure there is no water in the ricotta cheese. To remove excess water, wrap the ricotta cheese in a cheese or muslin cloth and squeeze out extra water.
Step 2
Grease a muffin tray with non-stick cooking spray and divide the ricotta cheese-sugar-cardamom powder mixture equally in the muffin cups. In this recipe, we have used a 12-cup muffin tray with a cup size of about 2 inches.
Step 3
Bake it in the oven until the ricotta cheese-sugar-cardamom powder mixture starts to turn light brown at the edges and a knife or toothpick when inserted comes out clean.

Note - Depending on the size of the muffin tray and how your oven heats, it may take about 25 to 35 minutes for the ricotta cheese to bake.
Step 4
Take the muffin tray out of the oven and let it cool down to room temperature. Do not remove the baked ricotta cheese dumplings from the muffin tray when it's hot or warm.

Note - For best results, put the muffin tray (cooled down at room temperature) in the freezer for 30 minutes. Then, run a knife around the edges and the ricotta cheese dumplings will come out without breaking.
Step 5
Coarsely break the saffron threads with your fingers or with mortar and pestle and add to 1/2 cup of warm water. Let it sit for about 20 to 30 minutes.
Step 6
To prepare the thickened and sweetened milk for the dish, set a thick-bottomed non-stick pan on medium heat. Add the whole milk, sweetened condensed milk, 3 teaspoons sugar, and a generous pinch of cardamom powder in the pan. Let the mixture come to a gentle boil. Stir the milk frequently to prevent it from burning.

Then, reduce the heat to medium-low, add almonds, and cook for about 20 more minutes to thicken the milk. Keep stirring frequently.
Step 7
Add the soaked saffron along with the warm water to the milk mixture and mix the ingredients well. Let the milk mixture cool down to the room temperature and add the ricotta cheese dumplings. Your Ricotta Cheese Rasmalai is ready.

Refrigerate for 5 to 6 hours and serve chilled.

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