Name: Rusgullah in rasmalaai
Yield: 12 servings
Cuisine: Asian
Ingredients: 500.00 g ricotta cheese; 60.00 ml castor sugar; 500.00 ml milk; 250.00 ml cream; 225.00 g condensed milk; 155.00 g cream; 20.00 ml almonds ground; 10.00 ml rose water; 20.00 ml cardamom seeds, ground; decoration GROUPING; 100.00 ml pistachios ground; 100.00 ml almonds sliced; cardamom ground; 2.00 sheets edible silver paper cut into strips

Recipe Disclaimer

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Ingredients (14)

RUSGULLAH (mould)

500.00 g	ricotta cheese
60.00 ml	castor sugar

RASMALAAI (liquid base)

500.00 ml	milk
250.00 ml	cream
225.00 g	condensed milk
155.00 g	cream
20.00 ml	almonds — ground
10.00 ml	rose water
20.00 ml	cardamom — seeds, ground
	decoration — GROUPING
100.00 ml	pistachios — ground
100.00 ml	almonds — sliced
	cardamom — ground
2.00 sheets	edible silver paper — cut into strips

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Method:

RUSGULLAH: Grease 1 x 12 hollow, or 2 x 6 hollow, shallow muffin pans. Using an electric hand beater, mix ricotta cheese and sugar until blended. Divide cheese mixture equally between hollows of pan and smooth tops.
Bake at 180 ºC until risen and firm (a toothpick inserted in centre should come out clean), about 20 to 25 minutes. Cheese should not change colour, as moulds must be snow white. Cool, then turn out.
RASMALAAI: Place milk, cream, condensed milk and canned cream in a heavy-based saucepan. Whisk, then add almonds, rose water and cardamom.
Bring to boil, stirring continuously with a hand beater until slightly thickened, about 5 to 10 minutes. Pour into a long, shallow, heat-resistant container. Cool.
Add cold cheese moulds to milk base, then chill in fridge.
TO SERVE: Place each cheese mould in a wide bowl and pour enough rasmalaai around it to half-cover mould. Sprinkle pistachios, almonds, cardamom and silver paper or gold dust over, and add a rose petal for decoration.