by kirra » Sun Sep 21, 2008 8:46 pm
Rasmalai
Ingredients:
1 pound whole-milk ricotta cheese
1 cup sugar
1/2 teaspoon cardamom seeds, crushed with mortar and pestle
1 cup half-and-half
1/2 cup sliced blanched almonds
2 tablespoons unsalted shelled pistachios (not dyed red), chopped
Preparation:
Preheat oven to 375°F. Lightly coat 9-inch square baking pan with cooking spray or oil.
In large bowl, stir together cheese, sugar, and 1/4 teaspoon cardamom seeds. Spread in baking pan and bake until mixture sets, about 45 to 50 minutes. Cool in pan on rack, then cut into 16 (approximately 2-inch) squares. Place squares in 9- by 13-inch baking dish.
In large liquid-measuring cup or pitcher, combine half-and-half, almonds, and remaining cardamom seeds. Pour mixture over squares. Sprinkle pistachios over and refrigerate until chilled, 2 to 3 hours. Arrange squares on serving platter. Makes 16 squares.
[b][size=150]Rasmalai[/size]
Ingredients:[/b]
1 pound whole-milk ricotta cheese
1 cup sugar
1/2 teaspoon cardamom seeds, crushed with mortar and pestle
1 cup half-and-half
1/2 cup sliced blanched almonds
2 tablespoons unsalted shelled pistachios (not dyed red), chopped
[b]
Preparation:[/b]
Preheat oven to 375°F. Lightly coat 9-inch square baking pan with cooking spray or oil.
In large bowl, stir together cheese, sugar, and 1/4 teaspoon cardamom seeds. Spread in baking pan and bake until mixture sets, about 45 to 50 minutes. Cool in pan on rack, then cut into 16 (approximately 2-inch) squares. Place squares in 9- by 13-inch baking dish.
In large liquid-measuring cup or pitcher, combine half-and-half, almonds, and remaining cardamom seeds. Pour mixture over squares. Sprinkle pistachios over and refrigerate until chilled, 2 to 3 hours. Arrange squares on serving platter. Makes 16 squares.