Prep 5 mins
Cook 30 mins
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.
- 3 cups milk, - 3cups (I used whole milk and 2% in equal proportion)
- 3⁄4 cup ricotta cheese, - 3/4 cups (I used the fat free version)
- 1⁄2 cup sugar, - 1/2cup (you can use upto 3/4 cups depending on your taste)
- 1⁄4 cup melted butter, - 1/4 cup
- slivered almonds (optional) or pistachios, for garnishing (optional)
- 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.