Ingredients:

• 2 quarts – Ricotta Cheese
• 2 cups – Sugar
• 1 quart – Milk
• 1 quart – Half-n-half
• Saffron – 2-3 strands
• 2 tbsp – Chopped Pistachios ( green )
• 1 tsp – Cardamom powder.

Method:

1. Preheat the oven at 325 F for 10 minutes.
2. Place the Ricotta cheese in a bowl lined with 4-5 paper towels.
3. Gently press out excess water with some paper towels.
4. Take a bowl and mix the cheese and 1 cup of sugar.
5. Put this mixture in a baking tray with a thickness of 1 “.
6. Cover the tray with an aluminium foil and bake at 350F for 35 minutes.
7. Boil milk In a sauce pan, add the half-n-half and boil on a low flame for 15-20 minutes.
8. Add the remaining sugar, saffron, pistachios and cardamom powder to it.
9. Cut the Bake cheese into 1″X 1″ cubes and add these to the milk mixture.
10. Put it in the freezer.
11. Serve cold.

Recipe courtesy of Sify Bawarchi