Rasmalai

I always tell my husband that he found the way to my heart through my stomach. Rasmalai was the first Indian sweet I tried and it was instant love. I was always hesitant to try making it at home but I followed RP's instructions. It was easy and simple.

Rasmalai
2 cups ricotta cheese
1/2 cup sugar
1/4 tsp rose essence (optional)

Syrup
1/2 cup milk
1/2 cup heavy cream
1 can evaporated milk
Sugar to taste
1/4 tsp cardamom powder
1/4 tsp rose essence (optional)

Topping
Pistachios

Using an electric mixer or a whisk, cream ricotta, sugar and rose essence. Fill up a muffin pan with this mixture (or spread it on a regular baking sheet). Bake at 350 F for 35-40 min or until a toothpick comes out clean. Meanwhile, mix milks, cream and cardamom powder. Bring to a boil and remove from heat. Add rose essence and stir well. Remove baked rasmalais from muffin pan (or cut them into squares if using regular baking sheet). Pour milk syrup over them. Refrigerate and serve with crushed pistachios and/or almonds.