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.

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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:

  1. Mix the cheese with 1 cup of sugar and crushed cardamom and spread out on a baking tray.
  2. Bake at medium oven (350 F degrees) for about 1 hour or till the cheese loses all moisture. It should not get brown.
  3. Remove from oven, and let it cool. When cool, shape into small flat balls.
  4. Thicken half and half by simmering over low heat stirring frequently for 5-10 minutes.
  5. Add the remaining ½ cup of sugar, saffron, pomegranate (and any other flavoring you may want) to the half and half.
  6. 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.
  7. Finally transfer balls into serving dishes.
  8. Garnish with pomegranate fruits and color sugar.

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