wayfarer in the kitchen

Thursday, April 13, 2006

Ras Malai


Ras Malai
Originally uploaded by wayfarer.
Oh dear me. This recipe rocks. My husband is very particular about his ras malai, like he is his mangos. He always said he can't find good ras malai here so i've only ate it once because he always says, no that doesn't look good etc. Soooo, his diet ended Monday (he won out of ten coworkers for losing the most weight...congrats dh!) and i figured i'd give him a treat so made a friends recipe for ras malai but i didn't know if he would like or not since he's so picky. He looooooved it. Between yesterday and the day before we ate the entire batch. I sort of knew when i tasted it he was gonna like it even though i didn't know a good ras malai from a bad one. I'll be making it for my inlaws on my upcoming visit because they complain about the ras malai in canada too. Here is the recipe:

–32 oz (2 lbs) Ricotta cheese
–1 and 1/2 cups Sugar
–1 spoon cardamon powder

Drain as much water out of the ricotta as you can by placing it in cheesecloth or muslin in a strainer over a bowl. I do it the entire day so a lot comes out...it makes the texture better.

Preheat oven to 300-350 degrees. Mix the sugar, and cardamon powder and stir completly. Drop spoonfuls into a mini-cupcake pan (i used a regular size).

Place in oven for about 20-30 minutes or until the entire ricotta sets (i find it takes about 30-40 depending on temperature and oven - it should become puffy and bubbly on the top. You want all the water to basically dry up. I couldn't get it all to dry so when the ricotta got to the right texture i let it cool and then flipped the cupcake pan over a baking sheet and then propped it up on an angle and let the juices drain out that way.

Now make the sauce:

–about 32 oz heavy whipping cream or you can mix half whipping cream, half regular milk (to make the sauce a little less "rich") or even just using half and half (this is what i like the best after having tried all the ways)
–about half cup sugar (or to taste)
–pinch of saffron
–couple drops of rose water
–crushed pistacious for garnish

In a saucepan boil the cream until thick and hot, add the sugar and kewra/rose water essense, once done…cool a bit and poor it into an airtight container.

Drop the ricotta patties in the creamy sauce. Seal tight and store in the fridge overnight for best results. Enjoy!!!! We sure did. Thanks Lindsey!

5 Comments:

Blogger musicalchef said...

Wow, that sounds great! I'll have to try it.

9:29 AM  
Anonymous Zack said...

Congrats to M.

This recipe looks good, though it's completely different from Amber's. I'll try it since I love ras malai.

12:46 PM  
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