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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the Ricotta cheese and butter on low to medium heat. | 2. (Sometimes the Ricotta splatters; keep it half covered at low to medium heat, stirring often to avoid burning.) After about ½ hour, stir in the sugar and dry milk. | 3. Cook, while stirring, until the Ricotta is of dry consistency, like paste that can be easily spread (10 to 15 minutes). | 4. Mix in the almonds and crushed cardamom. | 5. Spread in a non-stick 12x18" cookie sheet, about 1/3 inches thick. | 6. Pat gently with wax paper or spatula to make it even. | 7. Cover with the varak sheets for decorative look. | 8. Cut into squares or diamond shape when cool. | 9. Store in the refrigerator. | 10. Variation: Cook the Ricotta in the microwave oven, starting with 5 minutes at high. | 11. You can also cook it in the conventional oven. | 12. May add about ½ cup cocoa powder along with sugar to give chocolate taste and look. | 13. Or add about 1 cup slightly roasted and ground sesame seeds, along with other nuts, towards the end of cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ricotta cheese	3	lbs		2367.755	41.3677	153.2237	176.6291
butter	4	ounces	unsalted	646.38	29.6995	20.1965	54.431999999999995
sugar	2 1/2	cups		2014.95	503.99	0.0	0.0
non milk	2 1/2	cups	fat powdered	-	-	-	-
almond	1 1/2	cups	crushed	2890.68	0.0	0.0	327.0
cardamom	2	teaspoons	crushed	12.44	2.7388	0.4304	0.268
edible silver foil	6			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.