Sunday, February 28, 2010


Indian sweets are unique in their taste and design. Most of them are milk or cheese based and are adorned with different types of nuts. They are usually very sweet and rich in taste. One of my all time favorites is Rasmalai. It is typically made with homemade cheese then shaped into circles and soaked in sweet milk. Today, one of the most popular variations is one that had been made with ricotta cheese. The ricotta is seasoned with ground cinnamon, cardamom, nutmeg, and vanilla, then baked to remove all the moisture, cut into pieces, and soaked in a sweet milk. The milk is a mixture of condensed milk, whole milk, and evaporated milk.

I got this recipe from my mom. My mom is an amazing cook and has a unique touch in the kitchen. I never thought I would be able to cook like her, but after making many of her recipes I have come to realize that I am getting just as good. When I made this dessert it truly made me feel as though I was eating my mom's rasmalai. This dessert is easy to make and will definitely satisfy your sweet tooth.

Last night my school hosted the Black Jack Ball which is a very formal event where everyone gets dressed up, has a nice dinner, and plays various casino games at the event. This year a few of us decided not to go, we termed ourselves, the Anti-Black Jack Ball crew. Instead we decided to have a potluck where everyone would cook an Indian dish and meet at one person's house. Being that this was my first time making rasmalai, I was really nervous about it turning out the way I wanted. The verdict was that everyone loved it!  This was easy and tasty, one that I will definitely be making again!


  • 1 16 oz container Sorrento Ricotta Cheese
  • 1/4 tsp ground cardomom
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 2 tsp sugar
  • 1 tbsp rose water
  • pinch of salt
  • 1 can condensed milk
  • 1 can evaporated milk
  • 3 cups whole milk
  • 1/2 tsp ground cardomom
  • crushed pistachios or sliced/slivered almonds

1. Mix all the spices into the ricotta cheese and stir till everything is incorporated well. The cheese must not be sweet since you will be soaking it in sweet milk. Spread in a foil pan or one of your choice. The cheese should come up about 1 inch thick.

2. Bake the cheese for about an hour and fifteen minutes at 325 degrees until the cheese is no longer jiggly in the center. Once the cheese is done baking, put immediately into the freezer for 15 min.

3. Pour condensed milk into a deep bowl and whisk in all the other milks and cardomom. Remove cheese from freezer and cut into squares. Lift each piece out of the tray and put into milk. Put entire tray with the milk and cheese together into the refrigerator to chill for a few hours or over night. This will serve 12-15 people.


  1. This is an awesome recipe......thanks for posting.....I have a doubt though....what is carnation milk...? where do u get it..? Also, while mixing the ricotta initially with powders, the consistency looks like its I right..? Thanks in advance for your reply!

  2. Hi Anonymous! Carnation Milk is evaporated milk. Carnation is the brand, I believe it's made by Nestle. You can find it at any grocery store, it doesn't have to be carnation, it can be a different brand, just as long as it says "evaporated milk" on it. Here is a link for you:

    Also just to clarify, when you mix the ricotta with the dry powders (cinnamon ,nutmeg etc) the mixture is has a texture of a paste. There is however a lot of moisture in it because of the nature of the cheese (it is wet). Then you spread the cheese in a pan and bake it, that will take out all of the extra moisture from the cheese. Let the cheese cool then cut the cheese pieces and pour the milk mixture over the cheese. Does that answer your question? If not let me know. Good luck! :) and thanks for visiting!!

  3. Thanks so much for your quick reply. Appreciate it. I know evaporated milk.....I use it in my desserts.....I want to try this one inspired reading ur recipe...:-)
    I have few silly doubts....Do you drain/strain water from the cheese before you do the mixing...also if you bake the cheese that long without a cover on the baking pan, doesn't it tend to brown..? Thanks for your time! You have a nice blog design....will go through the rest of the recipes in your site :)

  4. Hi Anonymous- no, don't drain/strain the watr from the cheese before mixing, when you bake the cheese thats when all the water will evaporate. As for the browning the sides may get slightly brown but its okay its just a light brown but once it's soaked in the milk mixture you will forget that it is brown b/c it will taste soo good! Everyone's oven is different so try baking it for 1 hour and check to see if it is still jiggly, if it is then bake it a bit longer. Let me know if you have any other questions that I can help with :)I'm sure it will turn out fabulous!

  5. Thanks so much for your reply.....I will let u know how it came out.....btw, my name is Siri.....

  6. Hi....Sorry for the late reply....I tried out your rasmalai recipe last weekend and it came out awesome......Thanks so much for the wonderful recipe......

  7. Thanks for posting. I will used this for Thanksgiving!

  8. Hi
    Thanks for posting so nice recipe.Do you use Vanilla? Is it Vanilla powder? How much should I use?

  9. Hi..I love all of your recipes ! And is very excited to try this question do you cover the rasmalai when you put it overnight in the fridge to chill ? Thank u