Anyone know receipe of an Indian sweet "Rasmalai" and "Rasgulla" from ricotta cheese?

Answer 1

Sweet Ricotta Squares with Nuts and Creamy Sauce

In a bowl, mix together until very smooth:
16 ounces (2 cups) ricotta cheese
1/2 - 1 cup sugar
Pour into an 8" square baking dish, and place in a preheated 350 degree oven for 20 minutes. Continue to bake another 10-20 minutes, checking the mixture every 5 minutes until it separates form the sides of the pan. Remove and cool.
Bring to a boil in a saucepan:
2 cups half and half
1/4 teaspon cardamom powder (opt.)
1/4 teaspoon saffron (opt.)
Cut the baked ricotta into serving-sized squares, and place in a deep serving dish.
Sprinkle with:
1 teaspoon vanilla extract
Pour the half and half evenly over the squares, and allow to soak.
Serve topped with:
1 cup silvered unsalted almonds (or unsalted pistachios, unsalted walnuts, or a mixture of those nuts)



Rasgulla


Ingredients:

* 300 g Paneer
* 175 g Ricotta cheese
* 350 g Sugar
* 1 1/4 l ;Water


Instructions:

Rub the paneer and ricotta cheese with palm of your hand until smooth and creamy. Divide into 16 balls. Boil the sugar and water for 5 minutes over medium heat. Put the balls into the syrup and boil for 40 minutes. Cover and continue to boil for another 30 minutes. Serve warm or cold. *PANEER (Home-made cottage cheese) 3.5 litres milk about 250ml warm water about 5 Tbsp white vinegar 1. Bring the milk to the boil stirring constantly over a high heat. Remove from heat. 2. Combine the water and vinegar. 3. Slowly add the vinegar solution to the boiled milk stirring with a wooden spoon. As soon as the milk curdles do not add any more. (The curd and whey will separate.) 4. Place three or four layers of cheesecloth in a sieve and strain the curdled milk through them. Ties up the ends of the cheesecloth and squeeze out as much of the liquid as possible. Hang it up to drain thoroughly. Note: When adding the water and vinegar mixture to the milk do not add more than necessary as this tends to harden the paneer.

Answer 2

RASMALAI (Indian Sweet)

32 oz. Ricotta cheese
1/2 c. or more sugar
16 oz. half and half
1/4 tsp. peeled and crushed cardamom
1 tsp. chopped pistachio nuts

Mix 32 oz. of Ricotta cheese and 1/2 cup (or more according to
taste) of sugar. Press into baking pan 13x9 inch. Bake at 350
degrees for 35 minutes - until the sides become slightly yellow
brown. Cool and cut into 1 1/2 inch squares. Mix half and half
with 1/2 cup of sugar. Add 1/4 cup teaspoonful of peeled and
crushed cardamom to the mixture. Pour this on top of the squares.
Sprinkle chopped pistachio nuts on the top. Keep refrigerated for
2-3 hours. Serve 1-2 pieces with the liquid.
Source:http://www.ammas.com/u/showrecipe.cfm?recipeid=+23727

Rasgulla::

Recipe Ingredients
300 g Paneer
175 g Ricotta cheese
350 g Sugar
1 1/4 l Water
Directions

Rub the paneer and ricotta cheese with palm of your hand until smooth
and creamy. Divide into 16 balls.

Boil the sugar and water for 5 minutes over medium heat. Put the
balls into the syrup and boil for 40 minutes.

Cover and continue to boil for another 30 minutes. Serve warm or cold.

*PANEER (Home-made cottage cheese) 3.5 litres milk about 250ml warm
water about 5 Tbsp white vinegar

1. Bring the milk to the boil, stirring constantly, over a high heat.
Remove from heat.

2. Combine the water and vinegar.

3. Slowly add the vinegar solution to the boiled milk, stirring with a
wooden spoon. As soon as the milk curdles, do not add any more. (The
curd and whey will separate.)

4. Place three or four layers of cheesecloth in a sieve and strain the
curdled milk through them. Ties up the ends of the cheesecloth and
squeeze out as much of the liquid as possible. Hang it up to drain
thoroughly.
Source:http://www.cooking-recipe.org/recipe/rasgulla.html

Answer 3

Rasgulla With Ricotta Cheese

Answer 4

RASMALAI

32 oz ricotta cheese(or an equivalent amt. of
freshly made Paneer)
10 oz powdered Confectioner's sugar
2 small packets Half and Half
1 tsp powdered cardamom
1/2 tsp rose water
2 tsp slivered almonds
2 tsp chopped pistachios
6 cups water
3 cups sugar

If you are using the Ricotta cheese, mix together the confectioner's sugar and cheese.
Spread on a baking dish and bake in a moderate
oven for about 1 1/2 hrs till the cheese turns
light brown and loses all moisture. Take it out and let it cool. When cool, shape into small flat balls. If you are using paneer, mix the paneer and sugar and shape it into flat balls.
Bring the water and sugar to a boil to yield sugar syrup. The syrup should not be too thick.
Insert the balls one by one in the syrup and
warm them up. They should become spongy. In the meantime, boil the half and half with the rose water. Set aside. Add the cardamom and nuts to the half and half. Mix well. Add the cooked balls to the half and half. Let it stay immersed for about 1 hr. You can either chill it or serve it at room temperature.


RASGULLA

Ingredients:
1 liter whole milk
1 teaspoon lemon or lime juice
1 ½ cup sugar *
½ teaspoon cardamom (Elaichi) powder
3 cup water for boiling*

*Proportion of sugar to water should be around 1:2.


Preparation
1. Add a teaspoon of lemon juice to milk and bring it to a boil. The lemon juice will separate the milk into watery whey and solid chunks.
2. Throw away the liquid part by shifting the mixture through a clean muslin cloth. (It will take around 15 minutes to have excessive water drip off.)
3. Blend solid chuck with cardamom in blender into thick paste. (Add few drops of water if it helps, but try to make a thick paste as possible.)
4. Make a small balls (around 1 inch diameter) out of paste.
5. Boil water in a wide utensil with at least 2 to 3 inches of water over medium-low heat.
6. Add sugar to the boiling water to make a light syrup.
7. Gently drop the solid balls in the boiling syrup.
8. Cook the balls in the boiling syrup for about half hour minutes.
9. Remove from the heat and serve cold.

Answer 5

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Answer 6

please dont use these words on the internet. its hard to concentrate after thinking of Rasmalai & Rossogolla.

Cho chweet!