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:

1. Beat the eggs, preferably with an electric egg beater till frothy.
2. Add sugar, ricotta, flour, milk powder, milk, rose essence, melted ghee, baking powder, saffron threads.
3. Beat again till frothy and all the ingredients have mixed well.
4. Preheat oven to 180 C.
5. Butter a tin very lightly and dust with flour.
6. Remove excess flour by tapping tin lightly.
7. Fill the tin to 3/4 and spread out mixture to flatten on top.
8. Bake for 30-40 mins or till very light brown.
9. Test with a knife to check if done.

Recipe courtesy of Meeta