Rasmalai Ingredients:

Ricotta Cheese 2 lb.

Half and Half 2 qts.

Sugar 2 cups

Cardamom pods 5

Vanilla Essence 1 tsp.

Almond - 10 Saffron - a pinch

Rasmalai Preparation:

Mix 1.5 cups of sugar with the Ricotta cheese and bake it in a 400o F 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. Take the almonds and grind them well to form a fine powder, then add the saffron and add them to the Half & Half. Thicken the Half and Half by simmering over low heat for a long time, 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, vanilla essence to the simmered 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. Cool for a few hours in the fridge.