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

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 !!.




Rasmalai : Ricotta in Sweet Coconut Milk With Pistachio

Rating: 41

Yield: 10-12 servings

Serving Size: 1/2 cup


  • 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)


  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 !!


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

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11 thoughts on “Rasmalai : Ricotta In Sweet Coconut Milk With Pistachio & Almond #SundaySupper”

  • I am so glad you joined in the #SundaySupper Heritage event today. I want to try more Indian food and of course that includes desserts because of my big sweet tooth. This looks so creamy and delicious. I am ready for some now!

  • I love stopping by your blog! Your recipes are not only beautiful, but I can’t believe they’re health conscious! Takes away my guilt!

  • Love this ! Always order this at the Indian restaurant …. mmm will make it at home now. like the golden brown ricotta and coconut milk. Not diabetic but will make with agave ! Thanks for sharing ! The whole menu looks super !

  • HI Sunithi,

    I have been enjoying your lovely healthy recipes and would love to know if your “Fat blasting Smoothie” worked and what is the recipe for it.
    Thank you for your very delicious and helpful tips.


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