Rasmalai
Ricotto Cheese 250 gms
SugarAlmonds 50 gm- soak almonds and grind to a thick paste. Can be coarse
half aand half-200 ml
milk-200ml
Directions
1. Drain out the water from the ricotta cheese in a cloth or paper towel weel. Leave it for 1/2 hour in the cloth it will drain and then squeeze out.
2. Mix Sugar 1/2 cup and ricotta cheese and mix well. In a baking pan, make sure it is a dish with 1/2 inch side. Put the mix in it and flatten it out evenly with a ladle.
3. Heat baking oven to 350 deg, place the baking dish and cook well for 30 min. Close the baking dish with aluminum foil. It should become like brown at the sides or if it is cooked well ok.
4. In a heavy vessel, pour milk and half and half and bring to boil. Then put sugar, 1/2 cup. If you want more sweet then add more.Bring to a nice boil.
5. Now add the almond paste and bring to boil. Boil till milk thickens.
6. Cool the milk and then cut the ricotto chese into square bits and put in the milk.Cool in fridge and it would be great.
posted by AF @ 2:45 PM
3 Comments:
Hi Af,
this is indeed a useful receipe. Everyone liked it at my home. A quick and easy one :)
Wow, rasmalai sounds yum. Will try, take pic and let you know how it went. ABout the mulagai bajji, once you've scraped off the seeds, try stuffing it with mashed potato curry (maybe with corn kernels?) and 'mukki'fy in kadalai maavu and deep fry. Trouble is, the stuffing may slip out. How about securing it with a string before the k.maavu dunk and deep frying? Then remove string before serving. Try it and let me know.
Sounds easy compared to the authentic version. Will give it a try soon!
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