RASMALAI
Provided by Huma Siddiqui
Categories Milk/Cream Nut Dessert Bake Diwali Ramadan Ricotta Almond Pistachio Spice Chill Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 16 squares
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Lightly coat 9-inch square baking pan with cooking spray or oil.
- In large bowl, stir together cheese, sugar, and 1/4 teaspoon cardamom seeds. Spread in baking pan and bake until mixture sets, about 45 to 50 minutes. Cool in pan on rack, then cut into 16 (approximately 2-inch) squares. Place squares in 9- by 13-inch baking dish.
- In large liquid-measuring cup or pitcher, combine half-and-half, almonds, and remaining cardamom seeds. Pour mixture over squares. Sprinkle pistachios over and refrigerate until chilled, 2 to 3 hours. Arrange squares on serving platter.
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