Ingredients:
• 3 – eggs, small or medium
• 130 g + 3 tsp – Maida
• 160 g – Sugar
• 90 g – Melted Ghee or Butter
• 125 g – Ricotta cheese spread
• 3 tbsp – Full Cream Milk powder
• 3 to 5 tsps – full Cream Milk
• 1/2 tsp – rose essence (Indian store)
• 1.75 tsps – baking powder
• 2 pinches – Saffron threads
• 1/2 cup – roasted, crushed Cashewnuts (optional)
• 2 tsp – Ghee
Method:
- Beat the eggs, preferably with an electric egg beater till frothy.
- Add sugar, ricotta, flour, milk powder, milk, rose essence, melted ghee, baking powder, saffron threads.
- Beat again till frothy and all the ingredients have mixed well.
- Preheat oven to 180 C.
- Butter a tin very lightly and dust with flour.
- Remove excess flour by tapping tin lightly.
- Fill the tin to 3/4 and spread out mixture to flatten on top.
- Bake for 30-40 mins or till very light brown.
- Test with a knife to check if done.
Recipe courtesy of Meeta