Rasmalai - Aunty Cissy's easy version

Rasmalai has always been a favorite in our family and my son as a two-year-old would loudly ask for "white balls" when we ate out in any Indian Restaurant.  His other favorite was "brown balls" or Gulab Jamun.  Most of the recipes I looked up for rasmalai were overwhelming so I simply dismissed the thought of ever making this in my kitchen.
In the early nineties my husband's aunt from New Jersey was visiting and upon learning how much my son loved this desert she uttered the most beautiful words I could have heard .... " I have a really easy recipe for Rasmalai".  She promptly gave me the recipe (from memory) and I quickly put it on paper.
I have been making this recipe ever since and have been elevated in the eyes of many who have tasted this version at my home.
This recipe is dedicated to Kevin's Aunt Cissy, who I always think of when I prepare this sumptuous desert.
Note: Love you lots and hope you are reading this blog, Cissy

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Ingredients

Cheese base

25 pistachios chopped roughly, (unsalted, shelled, and skinned)
32 oz ricotta cheese (smooth)
1 cup sugar ( or to taste)

For the Cream 

1 pint cream
1/2 cup sugar
1/2 teaspoon ground cardamon
pinch of saffron strands (optional)
a few drops of rosewater essence (optional)

 Method

Cheese base

Preheat oven to 350 F.
Mix the cheese and half the sugar with a fork. Taste and add more sugar according to required sweetness.  I find 1/2 to 3/4 cup sugar adequate.
Spread the cheese mixture in a nice baking dish (if serving company).  Smooth the top .

Place in the oven for 40 - 50 minutes until firm and edges leave the side of the dish. Do not worry if it is brown.

Let cool, and then cut into squares for easy serving.

 Sprinkle the chopped pistachios on the top.

Cream  preparation

Put all the ingredients into a pan, and bring the cream to a boil on a stove top.  Stir so it does not stick or burn on the bottom of the pan.  When it boils, lower the heat and stir for about another 5 minutes.  Pour the cream over the cheese squares and refrigerate for 6 -8 hours.

 Can be served in individual desert bowls or in the dish.