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