Last Updated on May 11, 2024 by Babita
I decided to name this recipe American Rasmalai for number of reasons. It is one of the first recipes I learned after I came to the US. Secondly this recipe incorporates non-traditional ingredients found here in supermarkets to make a very classic and traditional Indian dessert — Rasmalai.
Rasmalai is a dessert/sweet dish, which is very popular in India. The name and meaning in Hindi can be broken up to mean Ras (juice) and malai (milk cream).
The traditional way of making Rasmalai is complicated and long drawn.
First step is to separate the milk curd from the whey with some kind of acid, usually lemon juice or vinegar. The milk curds are then drained with a cheese cloth to remove all of the liquid. It is then then kneaded into dough with some all-purpose flour and formed into small balls. These balls are then cooked in reduced sweetened milk flavored with cardamom. It is a time consuming process but I have to say this sweet delicacy is worth all the trouble.
This particular recipe for American Rasmalai, I have skipped all the above steps. This recipe is made with easy to find and readily available ingredients. The technique also involves baking instead of cooking.
I got this recipe from a friend and over the years I added my own spin to it. If you read below you will notice, it is not only easy to make but will taste every bit like the original Indian rasmalai. The only minor difference is in shape and texture. Enjoy!!
American Rasmalai | Rasmalai made with Ricotta Cheese
Ingredients for Malai:
One 2 lb container of Ricotta Cheese (whole milk)
3/4 cup sugar
1/2 tsp cardamom powder
Ingredients for Ras:
3 cups of half and half
1 cup of milk
1 cup sugar
1/2 tsp cardamom powder
For Garnish
few strand of saffron
chopped pistachio or almonds (optional)
Preparation:
- In a medium stockpot combine half and half, milk, sugar and bring it to a boil. Add cardamom powder and allow it to simmer for another 15 mins. Turn of the heat and allow this mixture to cool down.
- In a mixing bowl, combine the ricotta cheese with sugar and cardamom powder. Mix all of the ingredients really well.
- Transfer the ricotta cheese mixture into a 9 x 13 baking pan and spread it. It should be around 1/2″ thickness. Bake it at 35o degrees for 45 minutes.
- Remove it from the oven and allow it to cool.
- Trim the browned up edges and discard or eat as is. Cut up the rest of the baked ricotta cheese into approx 2″ squares. Transfer these squares into another serving container.
- Pour the prepared half and half milk mixture over the squares. Garnish it with some saffron threads and chopped pistachio or almonds (optional). Cool it in refrigerator until it is ready to be served.
Like I mentioned above the texture of this rasmalai is different from the Indian rasmalai. The Indian rasmalai has more spongy bite to it, while the the texture of the American rasmalai is softer and more like a cheese cake. However, taste wise there is no difference.
If you have tried this recipe for American Rasmalai, let me know how it turned out.
Also Check out my super quick recipe for Baked Mishti Doi below:
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I made rasmalai last year a few times using your recipe when I had never made rasmalali or any real desi food prior. And it was DELICIOUS! It looked and tasted incredible. It was a hit with my family. Thank you for sharing this recipe. I did use a combo of heavy cream and half & half once upon one’s suggestion, but found it too rich. I’ve noticed others use evaporated milk, dry milk, and condensed milk. Wondering why one would opt for those options?
My next mission is to learn how to make simple subzi (veggie ) dishes, various daal’s and Channa cooked with tomato’s 😋. I’ll be searching your webpage to find such recipes!
Hi Noreen, thanks you for your wonderful feedback. I never use heavy cream because like you mentioned it is too rich and will not have the right taste. If you read my post, it will say regular milk. You use either whole milk or 2% milk with half & half.
Very interesting, but how could it be American when it’s using Italian cheese? This recipe is good, but the name is a kind of natural nonsense, as nothing is American there
Thank you for your comment. Looks like you did not read my post. Please take the time to read my whole post and you will know why I named this recipe American Rasmalai.
I made it today. The “ras” remained runny. It pretty much dissolved in malai. Wondering if using eggs would help keep the form / shape.
Rani, I think you are mistaken; Ras is the liquid in which the malai is soaked. Please do not add eggs. It will smell unpleasant. You don’t need eggs to set it if you follow the directions properly. See my suggestions below
1) Make sure to use whole milk Ricotta cheese to make the malai. Do not use low-fat or fat-free ricotta cheese because you will have trouble setting it.
2) Also make sure you are using the right size baking pan. When you pour the prepared ricotta cheese in a baking pan, it should be at least 1/2″ thick. Thickness is very important. You cannot spread it thin. If you do that, the cheese won’t have enough body to set.
3) Give it enough time to cool down as this will also aid in setting the malai.
I hope this was helpful.
Hi can I use heavy whipping cream instead of half and half?
Hi Amy,
Heavy whipping cream is too rich. You cannot use it for this recipe. You can use whole milk but you will have to spend some time boiling to reduce it.
Looks delicious. I will try this for sure.
Have you tasted just the baked portion? Wondering if it would be something close to kalakand?
Yes, it tastes close to Kalakand but is not as dense or chewy as that.
Bakwas recipe there is no such a thing American rasmalai
Raka, it looks like you did not read the post properly. Take some time and read the entire post and then you will know why I name this as American Rasmalai. Have a great day!
Hi, I am curious, have you tried cooking the ricotta balls in sugar syrup? I appreciate the American shortcut of baking the ricotta but I always find the texture isn’t quite right. But I have a desperate craving for ras malai and don’t mind doing a little bit extra work…just don’t want to totally experiment with it! Thanks so much!
Ricotta is not solid and will completely disintegrate when cooked in sugar syrup. You may have to add some binding agent like flour (a good amount) and that will change the nature of ras malai altogether.
I made this recipe today and I love it. I used Stevia/ monk instead of white sugar. It is a simple and easy to make recipe and yummy.
Hi Tara, thank you for the feedback and I am glad you loved it. Also thanks for the tip, I will try it with Stevia next time.
I made this recipe and turned out really good. Tastes just like how my mom makes it.
Thank you Saiema Khan. Glad you liked it.
I love dessert and sweet. It’s looks delicious. I must try this recipe. Thank you so much for sharing this recipe.
Your welcome. Let me know how it turns out.
A friend uses some sooji with Riccota to form round rasmalai like shapes. Does anyone have opinion
about this ??
May be I will try it with Sooji next time. Thanks for the suggestion. Although I have to say that this particular recipe for Rasmalai is different with regards to texture.
Looks yum…want to try it. What can I add instead of half and half?
Instead of Half and Half you can use regular milk. However you will have to simmer the milk for at least 40 mins on slow flame to reduce and thicken it.
Can you tell me what you mean as half and half. Is it cream?
Rani, half and half is half whole milk and half heavy cream. It is readily available here in most supermarkets. If you can’t find it, you can use regular milk and reduce it by simmering it on slow for 40 minutes.
12lb ricotta cheese? Is that a typo?
Nope. It is one 2 lb container of Ricotta Cheese. Changed it to make it clear
I love Rasmalai so much as my Indian friend living near by would gift it during festival time. Such a delicious dessert that I always wanted to try out. An American version of the same sounds interesting and it looks quiet easy to do as well!
This dish is absolutely beautiful. It is almost like a piece of art with the saffron on top, job well done!
It does look like a lot of work but if it would be that good, then I am all for it. I have not tried Rasmalai yet but I am sure this will be a welcome treat for the family. Thank you for the recipe!
First time making it. Taste good, I’ll use your recipe again. Thank you
Thank you Chandra for your feedback
Ooh, I haven’t tried this before. I think it would be a lot of fun to make for the family for the first time.
It really looks sweet and delicious! I have never had an Indian dessert before, but I bet I would love this!
This looks so delicious. I want to try it. Thanks so much for the yummy recipe!
I would most definitely love to try the American Rasmalai.I think it is an outstanding plate, of which I am trying later in the week.