250 ml whole milk

250 gm ricotta cheese or cottage cheese

120 gm sugar-powdered

1 tsp rose water

1/2 tsp green cardamoms-coarsely ground

Round mould to set it in, or a serving dish, if you do not want to shape it like a cake.

Almonds - shredded and roasted, to garnish
Cook milk and ricotta cheese till excess liquid is dried up.

Add sugar, cook some more, till there is no excess liquid, but mixture is a wet consistency.

Shut off the heat, add the rose water and cardamom and transfer to mould or serving dish, and leave to set.

Keep an upturned plate on top of mould and turn upside down, garnish with the almonds and serve.

Cook Time

  30 Minutes