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Raas Malaai (Baked Pudding)

Raas Malaai (Baked Pudding)

“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

Cooking Light JUNE 2008

  • Yield: 12 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 167
  • Calories from fat: 24%
  • Fat: 4.4g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 5g
  • Carbohydrate: 28.2g
  • Fiber: 0.3g
  • Cholesterol: 12mg
  • Iron: 0.3mg
  • Sodium: 74mg
  • Calcium: 115mg

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Raas Malaai (Baked Pudding) Recipe