Rasmalai

Another heavenly irresistible sweet - The Rasmalai is a sure crowd pleaser. It was on my Diwali list of things to try out for this year and my oh my I was all around the kitchen jumping with joy when it came out of the oven....hehe I am just trying to be as expressive as possible, so it can inspire everyone who reads the recipe. This sweet is a cake walk for anyone.


You need
Ricotta cheese (whole milk) - 1 tub 15oz
Sugar - 1 1/4 cup
Half and Half - small 
Saffron - a pinch
Cardamom powder - 1 pinch
Almonds & pistachios (slivered)


Method

• Combine ricotta cheese and sugar in a bowl until well mixed.
• Scoop one heaped spoon of this mixture into muffin cups.
• Gently level the top surface
• Bake at 350F for 35-40 minutes.
• Meanwhile in a pan pour in the half & half and bring it to a boil.
• When it bubbles for a minute switch off the heat, add a pinch of saffron and cardamom powder and allow to sit.
• Insert a toothpick into the rasmalai cups and make sure it comes out clean.
• The rasmalai is ready to be removed from the oven.
• After cooling remove the individual rasmalai cups from the muffin pan and place it in a bowl.
• Pour the half & half over the rasmalai.
• Garnish with slivered almonds & pistachios
• Serve cold.