Rasmalai Indian Dessert Sweet Ricotta Squares with Nuts and Creamy Sauce (24)
16 ounces ricotta cheese -- (2 cups)
1/2 cup sugar -- (1/2 to 1 cup)
2 cups half and half
1/4 teaspoon cardamom powder -- (optional)
1/4 teaspoon saffron -- (optional)
1 teaspoon vanilla extract
1 cup slivered unsalted almonds or unsalted pistachios or unsalted walnuts or a mixture of those nuts
In a bowl, mix together until very smooth: 16 ounces (2 cups) ricotta cheese, 1/2 to 1 cup sugar.
Pour into an 8-inch square baking dish and place in a preheated 350 degree F.
oven for 20 minutes. Continue to bake another 10-20 minutes, checking the
mixture every 5 minutes until it separates form the sides of the pan. Remove and cool.
Bring to a boil in a saucepan: 2 cups half and half, 1/4 teaspoon
cardamom powder (optional), 1/4 teaspoon saffron (optional).
Cut the baked ricotta into serving-sized squares and place in a deep
serving dish. Sprinkle with: 1 teaspoon vanilla extract. Pour the half and
half evenly over the squares and allow to soak.
Serve topped with: 1 cup slivered unsalted almonds (or unsalted
pistachios, unsalted walnuts, or a mixture of those nuts)
Recipe By: Indian Vegetarian Cooking at Your House by Sunetra N. Humbad and Amy Schafer Boger, M.D.
16 ounces ricotta cheese -- (2 cups)
1/2 cup sugar -- (1/2 to 1 cup)
2 cups half and half
1/4 teaspoon cardamom powder -- (optional)
1/4 teaspoon saffron -- (optional)
1 teaspoon vanilla extract
1 cup slivered unsalted almonds or unsalted pistachios or unsalted walnuts or a mixture of those nuts
In a bowl, mix together until very smooth: 16 ounces (2 cups) ricotta cheese, 1/2 to 1 cup sugar.
Pour into an 8-inch square baking dish and place in a preheated 350 degree F.
oven for 20 minutes. Continue to bake another 10-20 minutes, checking the
mixture every 5 minutes until it separates form the sides of the pan. Remove and cool.
Bring to a boil in a saucepan: 2 cups half and half, 1/4 teaspoon
cardamom powder (optional), 1/4 teaspoon saffron (optional).
Cut the baked ricotta into serving-sized squares and place in a deep
serving dish. Sprinkle with: 1 teaspoon vanilla extract. Pour the half and
half evenly over the squares and allow to soak.
Serve topped with: 1 cup slivered unsalted almonds (or unsalted
pistachios, unsalted walnuts, or a mixture of those nuts)
Recipe By: Indian Vegetarian Cooking at Your House by Sunetra N. Humbad and Amy Schafer Boger, M.D.
