Preheat oven to 350 degrees For the milk mixture
32 oz half and half
2 cups or 16 oz heavy whipping cream
3 tbsp erythritol 3 to 4 tbsp pistachios
1/2 to 1 tsp crushed cardamom couple strands of saffron crushed Put it on the stove on low heat until mixture thickens up a bit Ing for the creamy mixture
16 oz ricotta cheese
3 tbsp erythratol (adjust per your taste)
1 tsp crushed cardamom pinch of salt couple of strands of saffron
1/4 cup crushed pistachios ghee for greasing, now that will depend on what vessel you use to bake Method: Mix all the milk mixture ingredients together in a sauce pan and let it cook until it thickens a bit then turn the stove off and let it cool completely before you add the cooked rus malaii to it. Next let’s work on the ricotta mixture, start by mixing the ricotta cheese, erythritol, cardamom, and the salt and put it in a pan, the pan will depend if you are planning to bake it all in one pan or if you are putting it in smaller molds. You can choose to bake this with out without the bain-marie, I felt there was no difference when I made it this time compared to making it without the bain-marie. Bake for 35 to 40 mim now this will depend on the molds, your oven heating so make sure and use a toothpick to check the doneness, once the toothpick comes out clean take then out of the oven and let them col before you put then in the milk mixture. If you put it all in one dish then let the mixture cool down completely before you cut it. Once the mixture cools add the milk mixture and put it in the refrigerator for at least 3 to 6 hours so the mixture absorbs the milk mixture. Put in desired serving dishes and garnish with more crushed pistachios and enjoy!
Please adjust the sugar according to your taste!

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