Raas Malaai (Baked Pudding) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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“I lightened my original version of this Indian pudding because it used full-fat ricotta cheese, heavy cream, and lots of nuts and sugar. This dessert is very versatile. You can use different spices or substitute almonds for pistachios, if you wish.â€� —Rupa Kothandapani, Birmingham, AL Ingredients:
1 1/2 cups sugar |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
1 (15-ounce) carton part-skim ricotta cheese |
cooking spray |
2/3 cup whole milk |
1/8 teaspoon ground cardamom or ground cinnamon |
1/4 cup chopped pistachios |
Directions:
1. Preheat oven to 350°.
2. Combine first 4 ingredients in a medium bowl. Spread evenly into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until edges are lightly browned and center is almost set. Cool on a wire rack.
3. Cut pudding into 12 equal portions. Pour milk over pudding. Cover and refrigerate 8 hours or overnight. Sprinkle cardamom over pudding. Spoon 1 serving pudding and about 2 teaspoons milk into each of 12 small bowls, and top each serving with 1 teaspoon pistachios.
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