RASMALAI
Provided by Huma Siddiqui
Categories Milk/Cream Nut Dessert Bake Diwali Ramadan Ricotta Almond Pistachio Spice Chill Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 16 squares
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Lightly coat 9-inch square baking pan with cooking spray or oil.
- In large bowl, stir together cheese, sugar, and 1/4 teaspoon cardamom seeds. Spread in baking pan and bake until mixture sets, about 45 to 50 minutes. Cool in pan on rack, then cut into 16 (approximately 2-inch) squares. Place squares in 9- by 13-inch baking dish.
- In large liquid-measuring cup or pitcher, combine half-and-half, almonds, and remaining cardamom seeds. Pour mixture over squares. Sprinkle pistachios over and refrigerate until chilled, 2 to 3 hours. Arrange squares on serving platter.
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Sagor Hosen
[email protected]This was my first time trying rasmalai and I was pleasantly surprised. It was a delicious and refreshing dessert. I'll definitely be making it again.
Ibn Faradan
[email protected]I thought this rasmalai was just okay. The rasgullas were a bit too dense for my taste and the milk was a bit too sweet. I wouldn't make it again.
Viktor Levano
[email protected]This rasmalai was a nice treat. It was sweet and creamy, and the rasgullas were soft and fluffy. I would definitely make it again.
Rami Teck
[email protected]Overall, I thought this rasmalai recipe was pretty good. It was easy to make and the results were delicious. However, I would make a few changes to the recipe to suit my personal preferences.
Samiya Islam
[email protected]The milk in this recipe was a bit too thin. I prefer it to be thicker and creamier.
Dudehow
[email protected]The rasgullas in this recipe were a bit too dense for my taste. I prefer them to be lighter and fluffier.
Teresa Davis
[email protected]I found this recipe to be a bit too complicated. There were too many steps and it took me a long time to make. However, the final product was delicious.
letshego moatlhudi
[email protected]This rasmalai was a bit too sweet for my taste, but I still enjoyed it. The texture of the rasgullas was perfect and the milk was very creamy.
Elizabedi Iremadze
[email protected]I've tried many rasmalai recipes before, but this one is my favorite. The rasgullas are so soft and fluffy, and the milk is perfectly creamy. I highly recommend this recipe!
GAMING SUDDA
[email protected]I'm not a great cook, but this recipe was so easy to follow that even I could make it! The rasmalai turned out delicious and my family loved it. I'll definitely be making this again.
TRAVEL THE WORLD
[email protected]I made this rasmalai for a party and it was a huge hit! Everyone loved it, even the people who don't usually like milk desserts. The recipe was easy to follow and the results were amazing.
June Slattery
[email protected]This recipe was a bit time-consuming, but it was totally worth it! The rasgullas were so soft and pillowy, and the milk was perfectly creamy. I served it to my friends and they all raved about it.
Tinashe Mapfumo
[email protected]I was skeptical about trying this recipe because I'm not a big fan of milk desserts, but I'm so glad I did! The rasmalai was surprisingly light and refreshing, and the sweetness was just right. I'll definitely be making this again.
Alex Andi
[email protected]I've been making rasmalai for years and this recipe is by far the best. The rasgullas are so light and fluffy, and the milk is perfectly creamy. I highly recommend this recipe!
Qwii Kivoni
[email protected]This was my first time making rasmalai and it was a huge success! The recipe was easy to follow and the results were amazing. My family loved it!
Muhammad Rauf
[email protected]Rasmalai turned out so delicious! The texture of the rasgullas was perfect - soft and spongy, and the milk was rich and creamy. I'm definitely making this again!