Description
A sweet and easy Indian dessert.
Ingredients
Units
Scale
For the ras malai pieces:
- 2 containers (16 ounces) whole milk ricotta
- 2 tablespoons granulated sugar
- Ghee/butter for greasing
For the rabdi:
- 1/2 gallon whole milk
- 2/3 cup granulated sugar
- 8–9 threads saffron
- Pistachios, for garnish
Instructions
- Preheat the oven to 350 F. Mix together ricotta and sugar in a medium bowl until the sugar is fully dissolved and incorporated.
- Grease a 9-inch pie plate with ghee. Spread the ricotta mixture evenly into the pan and smooth out the top.
- Bake for 35-40 minutes until the ricotta is set and firm to the touch. It should not be jiggling in the pan. Let cool to room temperature.
- Meanwhile, pour the milk into a 3-quart saucepan. Let it come to a boil, stirring constantly to ensure that the milk does not burn on the bottom of the pan. When it comes to a boil, lower the heat to let it constantly simmer. Keeping an eye on the milk to ensure that it does not boil over, and stirring constantly, let it simmer for about 15 minutes until the milk has reduced by a third.
- Add the sugar and continue to let it simmer until the milk has reduced by half.
- Place the saffron threads in a small bowl and add a spoonful or two of the warm milk to make a saffron milk mixture. Once the milk looks concentrated and is a deep marigold color, pour it into the pot and stir. Turn off the heat and let cool, while cutting the ricotta.
- Once the ricotta has cooled, cut out 2-inch pieces. I use a round cookie cutter, but my mom always makes squares out of the pan to ensure that there is zero waste. Drop them into the milk and stir, ensuring that each ricotta piece gets soaked. Let it sit overnight in the fridge.
- When ready to eat the next day, spoon out milk and rasmalai pieces into a bowl and sprinkle with pistachios.