1. Before you start making this dish, preheat the oven to 350°F (175°C).
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.
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.
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.
5. After cooling, cut the ricotta cheese layer into small discs or squares.

Preparing the Sweetened Milk (Ras)

1. In a large pan, bring the milk to a boil over medium heat.
2. Reduce the heat and simmer until the milk is reduced to three-fourths of its original volume.
3. Add sugar, saffron strands, and cardamom powder, then mix well and let it simmer over low heat for another 5-7 minutes.
4. 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.
5. Once the sweetened milk is chilled, add the ricotta cheese discs into it.
6. 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.

That’s it! Share this delicious recipe with loved ones!