Nutty Ricotta #RSC

Ready, Set, Cook! Reynolds Wrap Contest Entry. It is a very rich, popular and conveniently available desert in North India. But when I came to USA I couldn’t find the same tasting dish anywhere. It requires almost half a day of preparation and cooking to get this dish right. It was easier to spend that much time on one dish before I had kids but wasn’t possible afterwards. So I tried to find a shortcut and after many trials & errors, I finally got it right. I am so glad to create this recipe because it is all time favorite of my kids. Now with Reynolds wraps I don’t have to worry about scraping the pan. Thank you Reynolds Wrap.

• Ready In: 30 mins
• Serves: 12-15
• Yields: 12-15 12-15

Ingredients

• 16  ounces heavy cream
• 8  ounces ricotta cheese
• 2  cups powdered milk
• 14  ounces  condensed milk
• 8  ounces dark chocolate (chunks preferred)
• 1  cup  slivered almonds
• 1  cup unsalted shelled pistachio (powdered or roughly chopped)
• 1  tablespoon honey
• 2  teaspoons cardamom powder
•  Reynolds Wrap Foil

Directions

1. Mix everything.
2. Pour in a small baking pan covered with Reynolds Wrap.
3. Bake it at 400F for 20-25 minutes in the oven until it is light golden brown.
4. Take it out in a serving dish and let it chill.
5. Serve it as it is or with a scoop of Ice Cream.