Ricotta Rasmalai

I made packet rasmalai a few weeks ago and they were yumsome, but somehow a bit guilt inducing as they were a packet mix at the end of the day. This recipe for rasmalai is totally grow-your-own-lentils-homemade and if you really want to push the boat out I guess you could make your own ricotta. But I couldn’t be arsed.

For about 30 squares you need:
750g ricotta (3 tubs)
1/2 cup vanilla sugar
1 litre milk
1/4 cup caster sugar
cardommon
cinammon
saffron

Begin by mixing the ricotta with 1/2 cup vanilla sugar. Tip into a greased swiss roll tin and bake at 150 degrees for about 45 mins (it’s done when it’s set and is starting to come away from the sides of the tin). Leave to cool and then cut into about 30 squares. Meanwhile heat the milk with the remaining sugar and spices. Bring to the boil and then switch off the heat and leave to cool. Place the ricotta squares into a serving dish/tub and pour over the milk. Leave to cool and infuse over night and then enjoy.