Sunday, October 23, 2011


15oz-skim milk ricotta cheese.

Ingredients for the Syrup:
4cups-milk ( I used 2% milk)
½cup-half and half(you dont have to use this if you are using whole milk)
½tsp-cardamom powder
1tsp-Rose water.
2-3strands-saffron (optional)
Almonds/pistachio (chopped into small pieces for garnishing)

Pre-heat oven to 350F.
1.Open the lid of the ricotta cheese. Then fold a couple of paper towels.Then flip the container of ricotta onto this, so that all the extra water drains out. Leave the ricotta like this for thirty minutes.

2.In a bowl, mix the ricotta cheese and sugar well.
3.Take a cupcake baking pan (you don't have to only use the cupcake kind; you can use whatever shape you'd like) grease it and then spread the ricotta-sugar mixture onto it so that it is about ½ inch thick.

4.Bake it for 40- 45 minutes until it turns pale brown on the top. You can also stick a knife in the middle to see if its cooked; if it comes out clean, it's ready.

5.Keep a close watch while baking and make sure it does not brown. If it does, the ricotta part will not taste good.

To make the Syrup:

1.Boil the milk and add the sugar, saffron, half and half, and cardomom powder. keep the flame low, stirring so that it does not stick to the bottom of the pan.

2.Let the milk thicken a bit.

3.Once it has cooled down, add the pieces of baked ricotta, rose water, and almond pieces to the prepared milk

4.Keep it in the refrigerator for 4 hours before serving. Serve chilled!

Note: If you really want that rich taste with yeallow color i would recommend to use whole milk and whole ricotta cheese.


YumYum!   © 2008. Template Recipes by Emporium Digital