Rasmalai With American Ingredients

1. 1

   To Make the Syrup:

2. 2

   Thicken the half and half by simmering over low heat for few minutes.Add 1 cup sugar, cardamom, rose water, saffron strands, to the half and half. Heat for a few minutes and allow them cool.

3. 3

   To Make the Cheese:

4. 4

   Mix A1/4 cup of sugar with the Ricotta cheese by using a spatula or hand mixer.

5. 5

   Spread in the muffin pan. ( 2 spoons of cheese mixture in each cup). To spread evenly in the cup, use the bottom of glass to flatten.

6. 6

   Bake at 350 degrees for 35- 40 minutes or until it sets or until it turns light brown. You can also check with help of a tooth pick. Insert the tooth pick into the cheese- if the tooth pick doesn't come out sticky with cheese it means you are all set to take the tray out from the oven :)

7. 7

   Remove from oven, cool at room temperature. Remove the shapes with help of your hand and place in the dessert bowl.

8. 8

   Add the cooked balls to the half and half and decorate with Pistachios and Almonds.

9. 9

   Let it stay immersed for about an hour. You can either serve it cold or warm. I usually keep in the fridge for few hours and serve cold:).

* Per serving · 4 servings · Values may vary.