Picture this: With every sip of this soup you will be transported to a world where silky clouds of sweetness dance on your tongue – the unmistakable creamy richness visualizes a blend of tradition and innovation. With each bite, the sumptuousness of ricotta cheese melded seamlessly with the light, spongy texture, leaving behind a trail of luscious creaminess that beckoned for more – turning this traditional Indian dessert with an interesting twist into an all time favorite!

This homemade rasmalai dessert will be something you may think you never knew you needed to sooth that sweet tooth, once you’ve tried it.

How to Make Rasmalai with Ricotta Cheese Recipe

The ricotta introduces a velvety, rich texture that amplifies the inherent creaminess of traditional rasmalai – ready to make this delicious recipe? Let’s go!

Ingredients – Here’s What You Need

Forthe Cheese Balls (Rasmalai discs):

1 cup ricotta cheese (full fat)
2 tsp sugar
A pinch of cardamom powder

For the Flavored Milk (Ras):

1 liter whole milk
4-5 tsp sugar, or to taste
1/2 tsp cardamom powder – you can use ground cardamom as well!
A pinch of saffron strands
Chopped nuts (almonds, pistachios) for garnish

Step-By-Step Instructions for Ricotta Cheese Rasmalai

It may seem intimidating at first, however, it’s much easier than you think!

How to Make The Rasmalai Cheese Dumplings

Step 1: Before you start making this dish, preheat the oven to 350°F (175°C).

Step 2: In a large mixing bowl, combine the ricotta cheese, sugar, and cardamom powder – make sure to mix well with an electric mixer or food processor if you have one

Tip: Get rid of excess water in the ricotta cheese using a cheese cloth before you start, otherwise the end result will be really watery.

Step 3: Grease a muffin pan and spread this mixture into the baking pan in a thin, even layer.

Tip: Use muffin cups to cut down on the cleaning time.

Step 4: Bake for 35-40 minutes or until the edges turn slight brown or golden – once baked and done, take the muffin tray out and let it cool at room temperature.

Step 5: After cooling, cut the ricotta cheese layer into small discs or squares.

Preparing the Sweetened Milk (Ras)

Step 6: In a large pan, bring the milk to a boil over medium heat.

Step 7: Reduce the heat and simmer until the milk is reduced to three-fourths of its original volume.

Step 8: Add sugar, saffron strands, and cardamom powder, then mix well and let it simmer over low heat for another 5-7 minutes.

Step 9: Remove the mix from the heat and let it cool.

Tip: For best results, chill the milk in the refrigerator once it reaches room temperature.

Step 10: Once the sweetened milk is chilled, add the ricotta cheese discs into it.

Garnish with chopped nuts, rose petals, or some tangy fruit-flavored yogurt.

Tip: The ricotta discs in the rasmalai will absorb more of the milk’s flavor if you let them soak in the fridge for a few hours before serving.

Expert Tips

Here are some things that I noticed help make this recipe a success!

When creating the ricotta spongy cheese balls, consider soaking them in sugar syrup for a few minutes and handling them carefully so they stay soft and don’t break apart.

As with other Italian dishes, it will taste better after sitting and chilling for a while so the flavors can really merge together – so, let it rest for 4-6 hours before serving.

What to Serve it With

Because it is a rich and sweet dessert, it is frequently savored on its own after a meal.

However, if you want to make a fancier dessert, here are some ideas:

Hot beverage – Warm cup of masala chai or cardamom tea.
Fruit – Mangoes, kiwi, or berries
Traditional Indian Sweets – Pair Rasmalai with other Indian desserts like gulab jamun, jalebi, or kaju katli for a varied sweet experience.
Nuts – Roasted or candied nuts like almonds, pistachios, and cashews can add a crunchy texture contrast.

Frequently Asked Questions (FAQs)

Got questions? We’ve got the answers!

What is Rasmalai made of?

Rasmalai is traditionally made with soft paneer or chenna balls that have been steeped in flavored milk. This recipe takes a different approach by utilizing ricotta cheese as the main ingredient for the patties, which are soaked in a spiced milk syrup.

Can I make Rasmalai with ricotta cheese ahead of time?

Yes, for best taste let the Rasmalai cool down and allow it to sit for a few minutes to allow the flavors to mingle – you can make it a day ahead of time and refrigerate it until you’re ready to serve the dessert.

Is there a dairy-free alternative to ricotta cheese for Rasmalai?

While both the original recipe and this variation contain dairy, you can make a dairy-free alternative by making the patties with almond or cashew paste. Just keep in mind that the flavor and texture may differ.

Why is my Rasmalai with ricotta cheese not soft?

Overcooking the ricotta patties or not allowing them to soak in the sugar syrup long enough will result in tougher Rasmalai. Make sure to stick to the cooking and soaking times specified in the recipe – the longer the better.