RICOTTA CHEESE BARS
This recipe is based on an Indian recipe called Milk Khova. The original recipe is time consuming and also consumes a lot of milk. I came out with this idea of adding ricotta cheese in place of milk.
Provided by pv_madhuram
Categories Frozen Desserts
Time 35m
Yield 15-16 serving(s)
Number Of Ingredients 5
Steps:
- Add milk to a thick bottom vessel and let it boil. Keep on stirring when skin forms. The milk has to reduce in quantity considerably.
- Now add the ricotta cheese to the milk and stir to avoid lumps.
- After a while the mixture will curdle. Need not worry.
- This also has to become thick reducing in quantity. Once it has reduced to half the original quantity add the sugar and melted butter and keep stirring for 3-5 minutes.
- The original recipe called for pouring the mixture in a stainless steel plate. So I did the same. I think baking tray should also be fine.
- Cover the plate with another stainless steel plate and keep it in a slanting position, so excess butter if any will drip out. This also was mentioned in the original recipe and I did the same, but there was no butter dripping. So it can be kept on a flat surface I guess.
- Keep it covered for 2 to 3 hours. Then cut into bite sized squares.
- I was able to cut mine into squares and also remove from the plate, but it was a bit gooey, sticky to the hands, so I transfered all the pieces to another plate add slivered almonds on top and pressed it gently, covered it with plastic wrap and put it in the freezer for 20-25 minute When I took it out from the freezer it was perfect. Then I stored it in the fridge. I got around 15-16 bite size squares.
Nutrition Facts : Calories 105.6, Fat 6.5, SaturatedFat 4.1, Cholesterol 21.2, Sodium 56, Carbohydrate 9.3, Sugar 6.7, Protein 3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love