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Easy Ricotta Rasmalai

An Indian dessert made with ricotta dumplings cooked and soaked in reduced sweetened milk (Rabdi), with a mix of nuts and made fragrant with saffron.
Servings: 4



    For the dumplings

    • 250 g Ricotta cheese softened at room temperature
    • 2 tbsp milk powder
    • 1/4 cup sugar
    • A pinch cardamom powder

    For the rabdi

    • 2 1/2 cups full fat milk
    • 1/2 tin sweetened condensed milk
    • 2-3 tbsp sugar
    • Saffron
    • Cardamom powder
    • Pistachios and almonds chopped



      To make the dumplings

      • Preheat oven to 350 F.
      • Drain any excess liquid from the cheese.
      • Add the ricotta, milk powder, sugar and cardamom powder in a bowl and mix it well with a mixer till it turns smooth.
      • Divide the mixture equally in a muffin tray or tartlet pan.
      • Bake for 35-40 minutes until toothpick inserted comes out clean.

      To make the rabdi

      • Mix all the ingredients (excepts for the nuts) for the rabdi in a pan and let it come to a boil. Reduce heat to low and cook for 20 minutes or more stirring frequently till you get a thickened milk.
      • Add in the nuts.
      • Add the dumplings to the milk and refrigerate for a day. The longer you soak the dumplings in the rabdi the better it will taste.


      * If you don’t have a muffin tray, just bake the ricotta in a rectangular baking tray. Then cut the baked ricotta into desired shape and soak in milk.
      * The longer you soak the dumplings in the thickened milk, the better it will taste. I soaked mine for 2 days.
      * The baking time may vary as each oven is different. Keep checking and take the dumplings out of the oven once toothpick inserted comes out clean.