RASMALAI
Provided by Huma Siddiqui
Categories Milk/Cream Nut Dessert Bake Diwali Ramadan Ricotta Almond Pistachio Spice Chill Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 16 squares
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Lightly coat 9-inch square baking pan with cooking spray or oil.
- In large bowl, stir together cheese, sugar, and 1/4 teaspoon cardamom seeds. Spread in baking pan and bake until mixture sets, about 45 to 50 minutes. Cool in pan on rack, then cut into 16 (approximately 2-inch) squares. Place squares in 9- by 13-inch baking dish.
- In large liquid-measuring cup or pitcher, combine half-and-half, almonds, and remaining cardamom seeds. Pour mixture over squares. Sprinkle pistachios over and refrigerate until chilled, 2 to 3 hours. Arrange squares on serving platter.
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Saagar Raana
raana-s@yahoo.comLoved it!
Mb Fatema
fatema.m@aol.comThis was a delicious dessert! I would definitely make it again.
Munna Tricks BG
b@hotmail.co.ukThe rasgullas didn't turn out right. I think I overcooked them.
Eshat Bhuiyan
b_e@hotmail.co.ukThis recipe was a bit too complicated for me. I would recommend it to experienced bakers only.
Sujan Ghimire
g.sujan77@hotmail.comThe rasgullas were a bit too dense for my taste, but the milk sauce was delicious. I would try this recipe again with a different type of flour.
Becky Elswick
elswick@yahoo.comThis was my first time making rasmalai and it was a success! The rasgullas were a bit denser than I expected, but they were still delicious. The milk sauce was also very good.
Celine lancea angel Morris
morris.c1@yahoo.comI followed the recipe exactly and the rasmalai turned out great! The rasgullas were soft and pillowy, and the milk sauce was rich and creamy. I would definitely recommend this recipe to others.
Sheeba Sami
sami.s6@yahoo.comThis is the best rasmalai recipe I've ever tried! The rasgullas were so soft and fluffy, and the milk sauce was creamy and flavorful. I will definitely be making this again.
Md Prince
princem33@gmail.comI was a bit intimidated to make rasgullas from scratch, but this recipe made it easy. The instructions were clear and concise, and the results were amazing. The rasgullas turned out perfectly, and the milk sauce was delicious.
B.S.k gamer11
b_gamer11@yahoo.comRasmalai is one of my favorite desserts, and this recipe did not disappoint! The rasgullas were perfectly soft and pillowy, and the milk sauce was rich and creamy. I loved the addition of the saffron and cardamom, which gave the dish a lovely flavor.