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LOCATION: Recipes >> Indian >> Rasmalai 01

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Rasmalai

2 lb ricotta cheese
2 quarts half and half
2 cups sugar
5 cardamon pods
1 tsp vanilla
rose water (opt)
10-12 threads saffron
2 Tablespoons crushed cashew nuts
1 Tablespoon crushed almond

Mix 1.5 cups of sugar with the Ricotta cheese and bake it in a 400F
oven for about 1hr and 15 minutes in a flat dish covered with
aluminum foil. The cheese should have hardened and turned a pale
brown.

Thicken the Half and Half by simmering over low heat for a long
time. This is best done in a microwave; if a microwave is not
available, do it over low heat and stir frequently. Thicken until
the volume drops to around half of the original volume.

Add the remaining 0.5 cup sugar, cardamon pods, Saffron, vanilla
and rose water (and any other flavouring that you may want) to the
Half and Half. Heat for a few minutes.

After the cheese has been baked, cut it into 1 inch squares and
add to the hot thickened half and half.

Roast whole plain cashews + almonds with skin removed with very
little butter for a few seconds, crush it into small pieces so that
you should be able to CHEW it and put it finally when everthing is
done. Cool for a few hours in the fridge.

Do crush the cardamom using a roller into powder form, and then
mix it.

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