Rasmalai recipe

yes!!

finally a 'tried and true' recipe!

Subs....i am going to assume that yours is really good.

you didn't give me any quantities but i can work with it

looks very simple

one question....you put sugar in the misture plus you soak with condensed milk?

that sounds soooooo yummy .....

VB,
I purposely left out the quantities since I am sure most Guyanese cooks use their own average when making most dished. I usually use a large container of ricotta which usually is enough for the average size aluminium baking dish. Just put about tablespoon sugar in the mixture so that the sugar can be absorbed when its baking. Oh before you put it in the milk mixture make sure that the 'baked rasmalai' is at room temperature (or you could put it in the fridge to cool)

IF Subs can make it , my Mom can make it better ... :: :: ::

wow, now I am craving rasssmuli...

now Im craving it so much, i'm going over to the store beside me here and look foh paneer. omg...