Saffron Rasmalai With Ricotta Cheese

Saffron Rasmalai With Ricotta Cheese

Ingredients:

  1. Fouzee Pure Kashmiri Saffron,  7-8 strands
  2. Milk, 4 cups
  3. Heavy Cream, ½ cup
  4. Condensed milk, ½ cup
  5. Ground cardamom, 2 tsp
  6. Pistachio, 2 tsp plus more for garnish
  7. Ricotta cheese, 1.5 cups
  8. Granulated sugar, ¼ cup

Instructions:

  1. Boil the milk until it's reduced to half and then add the cream, condensed milk, saffron, pistachios and 1 tsp cardamom.
  2. Cook well till the milk is fragrant. Remove from flame and let cool.
  3. In a different bowl, mix the Ricotta cheese, sugar and 1 tsp cardamom.
  4. Fill up a muffin tray with the Ricotta mix halfway and bake for 30 minutes at 350F.
  5. Once done, let cool and then scoop with a spatula.
  6. Arrange these on a serving tray and pour the saffron milk mixture over them. Garnish with pistachios.
  7. Allow them to soak well by refrigerating them for an hour before serving.

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