This one is easy….Might not come out prefect the first time, but it tastes great……
15 oz Whole Milk Ricotta Cheese
1 ¼ cup Sugar
One Pint (473ml) Fat Free 1/2 n 1/2
a pinch Saffron
¼ tsp Crushed cardamom seeds
½ tsp Rose water (optional)
3-4 tsp Blanched almonds
2 tbsp Crushed almonds.
2 tbsp Crushed pistachios
In a heavy bottom vessel, thicken the half and half by simmering over low heat for few minutes.
Add 1 cup sugar, cardamom, rose water, saffron strands and crushed almonds to the half and half. Heat for a few minutes and allow them cool.
Mix ¼ cup of sugar with the Ricotta cheese by using a hand mixer. Spread on the oven safe dish, a muffin pan is best .Add about 2 spoons of cheese mixture in each cups. To spread evenly in the cups, level it with the spoon.
Bake at 350 degrees for 25 minutes or until it sets or until it turns light brown. You can also check with help of a tooth pick. Insert the tooth pick into the cheese- if the tooth pick doesn’t come out sticky with cheese it means its all set to take the tray out from the oven.
Remove from oven, cool at room temperature. Remove the dumplings with help of your hand and place in the dessert bowl.
Add the cooked balls to the 1/2 n 1/2 mixture and decorate with Pistachios and Almonds.
Let it stay immersed for about an hour. You can either serve it cold or warm.
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