Recipe rasmalai large qty ricotta cheese using 3 lbs cheese. NY restaurants Flushing use this a lot?

Question

While I was in Flushing I saw huge amount of 3 lb containers being used.

Answer 1

RICOTTA RASMALAI

Ingredients:

2 lbs ricotta cheese

1/2 cup sugar

32 oz half & half milk

A pinch of saffron

1/4 tsp crushed cardamom seeds

1/2 cup blanched almonds

2 tbsp crushed green pistachios

Preparation:

Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.

Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.

Remove from oven, cool at room temperature and cut into 2" squares.

  

Place them in a dessert bowl.

    

Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.

Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.

RICOTTA RASMALAI

Ingredients:

2 small tubs ricotta cheese (200gm each)

3/4 litre whole milk

1 can unsweetened non-fat evaporated milk

1 cup sugar (or to taste)

1/2 cup powdered sugar

1/2 tsp cardamom powder

1/4 cup pistachio nuts, slivered, for garnish

Method:

Drain any water out of the ricotta cheese, transfer to a mixing bowl.

Add a pinch of cardamom powder and 1/2 cup powdered sugar and beat until really smooth.

Transfer to a baking dish and bake it at 180C for about an hour (or until a toothpick inserted in the middle comes out clean).

The cheese will have drawn away from the edges of the dish and acquired golden brown patches here and there.

Turn out the baked ricotta on a plate.

Cut it into little squares (or whatever shape you like).

While the ricotta is baking, put the whole milk, evaporated milk and sugar to taste in a heavy-based saucepan.

Bring it to a boil, then reduce the heat to medium-high and let it cook, stirring frequently, until it is reduced in volume by at least half. If you want the sauce to be thicker, continue till it reaches the consistency you wish.

Let the milk syrup/sauce cool for about 5 minutes, then add the ricotta pieces to it.

Once it is cool, place the rasmalai in the refrigerator for a few hours.

Serve chilled, garnished generously with pistachio slivers.

hope these help.               good luck and enjoy.

Answer 2

first of all if you want the real rasmalai stop  using duplicate ingredients and use the real stuff. you have to make the rasmalai tikki's using chenna and not ricotta, furthermore, the tikki's have to cooked in sugar solution and not baked.

if a restaurant is using ricotta as a base for tiki's you should know that they are not serving you the authentic dishes. they are cheapening out on the labout it takes to make the delicasy. i would never settle for anything less than authentic especially in ny flushing. i would bycott the restaurant. if you are uanable to make the rasmalai (i don't blame you), however enjoy eating it, you can alsways buy ready made rasmali. i know of two brands available in indian grocery stores, however my favourite is NANAK rasmalai.

if you want a recipe, just google or yahoo it.