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Ras Malai

An easy and popular dessert made many a times for entertaining. It comes from the state of Bengal. Served chilled. It is not as sweet as most Indian desserts generally are. 

4 cups of Plain Ricotta Cheese (32 oz container)
8 cups of Half and Half 
1 teaspoon of plain flour
2 cups of Sugar 
Cardamom powder 1/2 teaspoon
Vanilla essence 1 teaspoon
2 tablespoons unsalted coarsely chopped Pistachio nuts
A few strands of Saffron
Rose Water a few drops (optional)
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Mix 11/2 cups of sugar and the flour with the Ricotta cheese. Mix well until all the sugar dissolves. Spoon one spoonful of this mixture into mini muffin trays. Cover with aluminum foil. Bake in a 400 degree F oven for about 45 minutes.

Bring the Half and Half  to a boil by simmering over low heat until the the volume drops to around half of the original volume. Stir frequently. 

Add the remaining 1/2  cup of sugar, cardamom powder, vanilla essence and rose water to the Half and Half and mix well. Heat for a few more minutes till all the sugar has completely dissolved. Add the saffron threads.

Now add the baked mini muffin rounds to the above mixture. Cool for a few hours in the refrigerator. Serve Chilled. Garnish with the chopped pistachio nuts.





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