Rasmalai With American Ingredients

Total Time: 1 hr Preparation Time: 5 mins Cook Time: 55 mins

Ingredients

• Servings: 9
• 15 ounces whole milk ricotta cheese
• 1 1/4 cups sugar
• 1 pint fat-free half-and-half
• 1 pinch saffron
• 1/4 teaspoon crushed cardamom seed
• 1/2 teaspoon rose water (optional)
• 3 -4 teaspoons blanched almonds
• 2 tablespoons crushed pistachios

Recipe

• 1 to make the syrup:.
• 2 thicken the half and half by simmering over low heat for few minutes.add 1 cup sugar, cardamom, rose water, saffron strands, to the half and half. heat for a few minutes and allow them cool.
• 3 to make the cheese:.
• 4 mix â¼ cup of sugar with the ricotta cheese by using a spatula or hand mixer.
• 5 spread in the muffin pan. ( 2 spoons of cheese mixture in each cup). to spread evenly in the cup, use the bottom of glass to flatten.
• 6 bake at 350 degrees for 35- 40 minutes or until it sets or until it turns light brown. you can also check with help of a tooth pick. insert the tooth pick into the cheese- if the tooth pick doesn't come out sticky with cheese it means you are all set to take the tray out from the oven :)
• 7 remove from oven, cool at room temperature. remove the shapes with help of your hand and place in the dessert bowl.
• 8 add the cooked balls to the half and half and decorate with pistachios and almonds.
• 9 let it stay immersed for about an hour. you can either serve it cold or warm. i usually keep in the fridge for few hours and serve cold:).