Rasmalai

Ingredients

• 32 oz ricotta cheese(or an equivalent amt of freshly made Paneer)
• 10 oz powdered Confectioner’s sugar
• 2 small packets Half and Half
• 1 tsp powdered cardamom
• 1/2 tsp rose water
• 2 tsp slivered almonds
• 2 tsp chopped pistachios
• 6 cups water
• 3 cups sugar

Method

• If you are using the Ricotta cheese, mix together the confectioner’s sugar and cheese.
• Spread on a baking dish and bake in a moderate oven for about 1 1/2 hrs till the cheese turns light brown and loses all moisture.
• Take it out and let it cool.
• When cool, shape into small flat balls.
• If you are using paneer, mix the paneer and sugar and shape it into flat balls.
• Bring the water and sugar to a boil to yield sugar syrup.The syrup should not be too thick.
• Insert the balls one by one in the syrup and warm them up. They should become spongy. In the meantime, boil the half and half with the rose water.
• Set aside.
• Add the cardamom and nuts to the half and half.
• Mix well.
• Add the cooked balls to the half and half.
• Let it stay immersed for about 1 hr.
• You can either chill it or serve it at room temperature.