Ricotta Ras Malai


For the patties:

Ricotta Cheese - 15 oz
1/4 C sugar

For the milk mixture:

4-5 C Milk
2-3 tbsp. sweetened condensed milk

1 tsp cardamom powder
1/4 C Sugar  or more to suit your taste
few strands of Saffron/Zafran
1/2 tsp Kewra Water/ rose water

Sliced Almonds / Pistachios for garnish


In a heavy bottom vessel , heat milk on medium low heat, stirring occasionally, till it thickens or reduces to half . Add sugar, cardamom powder,condensed milk and saffron.Cook for a few mins.  Turn off the heat, let it cool slightly , now add kewra water.  Let it cool completely and refrigerate till ready to use. 

Preheat the oven at 350 degrees F.
In a mixing bowl, whisk together the ingredients for patties ,ricotta cheese and sugar.  Mix well. Grease a 8X8 glass baking dish, pour the ricotta cheese mixture and bake for 25 - 30 minutes or until ricotta cheese looks pale yellow and has turned slightly golden at the edges. A way to test if ricotta is ready to take out of the oven , would be to insert a toothpick and see if it comes out clean. Let it cool completely.Now with a round cookie cutter, cut small round patties, you could also cut squares if you like.

Arrange the baked ricotta rounds in the serving dish, pour the cooled milk mixture and refrigerate for at least half an hour. Serve chilled.

Enjoy !


  • You could make the milk mixture and the ricotta rounds at least 3 days in advance. Remember to store them separately.
  • Mix them the day you would like to serve them, so they don't be too soggy or break apart.
  • You could also use half and half or evaporated milk or even add some heavy cream for added richness.
  • I used a glass baking dish, but you could use any, the baking time may vary in that case
  • Also if you want you patties thinner use a bigger baking dish, baking time may vary if you do.
  • Adjust the quantity of sugar and flavoring to suit your taste, you dont have to add the exact amount mentioned in the recipe, you could  make it more sweeter, use less /more of cardamom or kewra
Sending it to Jagrutis, Grand Festive Feasts event.


Hari Chandana P said...

Nice and delicious rasmalai, looks perfect !Indian Cuisine

Unknown said...

wow yummy rasmalai...

divya said...

Just drooling here, irresistible.

Poornima Nair said...


Umm Mymoonah said...

That looks so damn delicious, mouthwatering here.

lubnakarim06 said...

That's an yummy and luscious looking dessert....love the idea of ricotta cheese....

Priya Suresh said...

Irresistible and inviting.

Treat and Trick said...

So creamy and delicious!

Familycook said...

Looks delicious!

foodgalleri said...

Yummy Rasmalai!!!

Happy to follow you

Sangeetha Priya said...

First time here, happy blogging, very inviting malais!!!

kausers kitchen said...

Rasmalai looks irresistible...
Happy to follow u, wud be glad if u can follow back.
Have a wonderful weekend ahead.

pearlsofwisdom said...

Im glad you are using Kewra and not cardamom for flavour. Kewra is much more authentic and delicious in this recipe. I also think using a round cookie cutter does the trick for cutting the discs from a square pan.