Raas Malaai (Baked Pudding)

recipe
“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

Yield:

12 servings

Recipe from

Cooking Light

Nutritional Information

Calories 167
Caloriesfromfat 24 %
Fat 4.4 g
Satfat 2.1 g
Monofat 1.6 g
Polyfat 0.5 g
Protein 5 g
Carbohydrate 28.2 g
Fiber 0.3 g
Cholesterol 12 mg
Iron 0.3 mg
Sodium 74 mg
Calcium 115 mg

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

Preparation

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.

Rupa Kothandapani, Birmingham, Alabama,

Cooking Light

June 2008
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