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Raas Malaai (Baked Pudding)

Yield 12 servings
“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

Nutrition 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

How to Make It

  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.