Many Indian sweets have Khoa/Mawa base.
Khoa is made by thickening milk. Since Khoa was unavailable I have used Ricotta Cheese.
Ricotta cheese is very similar to Khoa.
Ingredients
Ricotta cheese - 2 cup
Sugar - 3/4 cup
Butter - 1/4 cup
saffron - a pinch
milk - 2 tsp
pistachio (ground) - 2 tbsp
cardamom powder - 1/2 tsp
Method
- Mash the saffron in 2 tsp milk and keep aside.
- Add 2 tsp butter into a pan. Add the ricotta cheese and keep stirring.
- Keep the flame at medium heat. Cook till the moisture evaporates and thickens.
- At that point add the sugar, saffron and milk mixture, cardamom powder and pistachio.
- Add the rest of the butter.
- Keep stirring and adjust the heat so that the cheese is not turning brown on the bottom of the pan. It should not be too thick(too hard). A little moisture should be there.
- When it thickens pour it into a plate brushed with butter.
- Cut it to your desired shape. You can eat them fresh or keep them in the refrigerator for 15-20 minutes and eat also.
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