An excellent dessert to complement an Indian meal
32 oz ricotta cheese(or an equivalent amt of freshly made Paneer)
10 oz powdered Confectioner’s sugar
2 small packets Half and Half (light cream)
1 tsp powdered cardamom
1/2 tsp rose water
2 tsp slivered almonds
2 tsp chopped pistachios
6 cups water
3 cups sugar
If you are using the Ricotta cheese, mix together the confectioner’s sugar and cheese.
Spread on a baking dish and bake in a moderate oven for about 1 1/2 hrs till the cheese turns light brown and loses all moisture.
Take it out and let it cool.
When cool, shape into small flat balls.
If you are using paneer, mix the paneer and sugar and shape it into flat balls.
Bring the water and sugar to a boil to yield sugar syrup.The syrup should not be too thick.
Insert the balls one by one in the syrup and warm them up. They should become spongy.
In the meantime, boil the half and half with the rose water.
Add the cardamom and nuts to the half and half.
Add the cooked balls to the half and half.
Let it stay immersed for about 1 hr.
You can either chill it or serve it at room temperature.