Rasmalai Cheese Hearts in Rose Milk
Soft ricotta cheese hearts soaked in fragrant rose milk with pistachios and saffron—an elegant Indian-inspired dessert.
Ingredients
- 32 oz whole milk ricotta cheese
- ½ tsp ground cardamom
- 5 tbsp white sugar
- ½ tsp Rosewater
- Oil spray for baking
- 1/3 cup of crushed pan pistachios
- 1 14 oz can Condense Milk
- 12 oz Half & Half Milk or Evaporated Milk
- 16 oz
- 1 cup of Whole Milk
- 1 tbsp Rosewater
- ¼ cup crushed pistachios
- 8-10 crushed saffron strands
- 1/8 tsp ground cardamom
- additional sugar if desired
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