Rasmalai with Pomegranate
Rasmalai is made by curdling milk and strained, then shaped as flat balls and poached in sweet and creamy, saffron flavored milk. Pomegranate adds this sweet dessert a bit of sauer taste.
Ingredients:
Serves 4-6
- 2 lbs/1kg ricotta cheese or freshly made Paneer
- 1½ cup sugar
- 2 cups half & half
- a pinch of saffron
- 6 cardamom seeds
- ½ cup pomegranate for garnish
- color sugar to garnish
How to make Rasmalai with Pomegranate:
- Mix the cheese with 1 cup of sugar and crushed cardamom and spread out on a baking tray.
- Bake at medium oven (350 F degrees) for about 1 hour or till the cheese loses all moisture. It should not get brown.
- Remove from oven, and let it cool. When cool, shape into small flat balls.
- Thicken half and half by simmering over low heat stirring frequently for 5-10 minutes.
- Add the remaining ½ cup of sugar, saffron, pomegranate (and any other flavoring you may want) to the half and half.
- Insert the balls one by one to the half and half mixture. Let it stay immersed for about 1 hour. They should become spongy. Cool in the fridge.
- Finally transfer balls into serving dishes.
- Garnish with pomegranate fruits and color sugar.