15 oz. Ricotta cheese
1 C Sugar
1/2 C Milk powder
3/4 C finely ground Pistachios,
2-3 tbsp Condensed milk
2-3 tbsp Ghee (clarified butter)
1 tsp. Cardamom powder
1 tsp. Rose / Kewra / orange blossom water
Pistachios, powdered or sliced , for garnish
Chironji, for garnish.
Heat ghee in a pan, add ricotta. Cook on low flame for few minutes, now add sugar and cook till it dissolves completely. Add condensed milk, let it cook for 1 minute or two and then add milk powder , cardamom powder and pistachio pdr. Keep cooking till it starts to thicken and starts leaving the sides of the pan. Remove from heat. Add rose/kewra/orange blossom water and mix well. Let it cool. Grease your palm with some ghee and make small balls, the size of a strawberry, flaten it slightly and dip it in pdrd pistachios, garnish with chironji, I like to serve them at room temperature.
Sending these too the following events, Sharan's Celeberating Independence Day and Onam Grand Feast , Eid Potluck Party.