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Mix 1.5 cups of sugar with the Ricotta cheese and bake it in a 400F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil. The cheese should have hardened and turned a pale brown. Thicken the Half and Half by simmering over low heat for a long time. This is best done in a microwave; if a microwave is not available, do it over low heat and stir frequently. Thicken until the volume drops to around half of the original volume. Add the remaining 0.5 cup sugar, cardamon pods, Saffron, vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Heat for a few minutes. After the cheese has been baked, cut it into 1 inch squares and add to the hot thickened half and half. Roast whole plain cashews + almonds with skin removed with very little butter for a few seconds, crush it into small pieces so that you should be able to CHEW it and put it finally when everthing is done. Cool for a few hours in the fridge. Do crush the cardamom using a roller into powder form, and then mix it.