Rasmalai : Ricotta In Sweet Coconut Milk With Pistachio & Almond #SundaySupper

This week my Sunday Supper team has a ‘celebrate your heritage’ theme. Awesome!! Recipe bloggers from all over the world are sharing their favorite recipes from their culture. I have sooo many Indian dishes that I love, it was a difficult choice – but I finally decided to make Rasmalai, a creamy cheese dessert soaking in a milk-nut syrup. So yummy!! Here’s my own spin for a super-healthy version! I used  ricotta cheese. I also used coconut milk instead of the traditional condensed milk or the half and half that is normally used for rasmalai. Coconut milk has healthy fat which makes a rich creamy syrup that can rival condensed milk. I love coconut milk and use it in a lot of my recipes. I even wrote a post about it earlier. I added some almond paste to make the syrup even creamier, and substituted sugar with a mix of honey and brown sugar. That is one of the reasons my baked ricotta turned out a golden brown instead of white (as rasamalai usually does!) Top off with chopped pistachio and you’re in dessert heaven. Oh by the way, I also added some rose essence for that delish aroma !!.

 

 

 

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Rasmalai : Ricotta in Sweet Coconut Milk With Pistachio

Rating: 41

Yield: 10-12 servings

Serving Size: 1/2 cup

Ingredients

• 1 16 oz tub ricotta cheese
• 3 cups full fat coconut milk
• 6 tbsp brown sugar
• 2 tbsp honey
• 1/2 cup powdered almonds or 1 cup almonds
• 1/2 cup pistachio
• 1/ 2 tsp rose essence ( optional)

Instructions

1. Mix ricotta with 4 tbsp brown sugar and blend well. Use a fork to mix well.
2. line the sweet ricotta in a baking dish and bake at 350 degrees for 50 – 60 minutes
3. Let cool and cut into squares
4. Boil coconut milk with 2 tbsp brown sugar and honey for 20-30 minutes on low flame till it thickens
5. Add 1/2 cup almond powder or powder 1 cup almonds in a coffee grinder and add to mixture
6. Add rose essence to the syrup if needed.
7. Pour coconut syrup over the ricotta
8. Coarsely chop up pistachio and sprinkle liberally over the dessert !
9. Enjoy warm or cold. Let it sit in the fridge to allow the ricotta to soak up the delish coconut rose syrup !!

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My Sunday Supper team has cooked up a storm with mouth-watering dishes from every continent. Be sure to check them out

• • Scotch Eggs and Brotchen Rolls – The Meltaways
  • Apple Kuchen – Mrs. Mama Hen
  • Spaghetti Carbonara – Katherine Martinelli
  • Slow Cooker Chicken Paprikash – Make Dinner Easy
  • Potato and Spinach Knishes – The Girl In The Little Red Kitchen
  • German Potato Salad – Magnolia Days
  • Sausage and Broccoli with Orecchiette – Daddy Knows Less
  • Chicken Enchiladas Suizas – The Weekend Gourmet
  • Strawberry Tiramisu – Chocolate Moosey
  • Chocoflan – Juanita’s Cocina
  • Egg Liqueur Cake – The German Foodie
  • Rasmalai (Ricotta in Sweet Coconut Milk with Almonds and Pistachio) – Sue’s Nutrition Blog
  • Mediterranean Couscous Salad – In the Kitchen With KP
  • Rouladen – Midlife Road Trip
  • Lemon Balm Roasted Chicken and Rum Raising Cupcakes with Maple Frosting – What Smells So Good?
  • Keftikas (Turkish Meat and Leek Patties) – The Little Ferraro Kitchen
  • Croque Monsieur with a Béchamel sauce  – The Daily Dish Recipes
  • Momma’s Meat Pie with Poutine Sauce – Momma’s Meals
  • Polish Rustic Plum Tart – Comfy Cuisine
  • Drop Scones (Scottish Pancakes) – Cositas Bonitas
  • Jamaican Cornmeal Pudding – The Lovely Pantry
  • Borscht Shooters – Cookistry
  • Shepard’s Pie – Big Bear’s Wife
  • Parsnip Cakes – Mama’s Blissful Bites
  • Roasted Curried Vegetables – Hot Curries & Cold Beer
  • Portuguese Mussels and Shrimp in a Chorizo Sauce – Family Foodie
  • Kalbi Steak Kimchi Grilled Cheese – Damn Delicious
  • Wine pairings for all the recipes – ENOFYLZ

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