Pistachio-Flavored Milk Cubes
- 2 cups ricotta cheese (packed in cheese cloth liner and drained overnight)
- 2 cups khuwa (milk solids)
- 1/2 cup condensed milk
- 1 cup sugar
- 1 cup melted butter
- 3 cups half-and-half cream
- 1 teaspoon ground cardamom
- 1 tablespoon rose water
- 1/2 cup sugar for cream sauce
- 1 cup unsalted pistachio, sliced into thin slivers
In a large bowl, combine drained ricotta cheese and khuwa. Heat melted butter, add half of cup of pistachio nuts; fry for a minute or so. Set heat to low; add the ricotta-khuwa mixture and fry, stirring continuously, until the mixture turns slightly brown. Add sugar, condensed milk and one half teaspoon of ground cardomom; mix well. Continue to stir until the entire mixture has stiffened. Take off heat and pour the mixture into a large lightly-buttered baking sheet. Spread into an inch-thick layer; smooth out the top surface. Sprinkle the remainder amount of pistachio nuts over the layer and let rest in refrigerator for at least four hours to set firm. Cut into one-inch cubes.
In a sauce pan pour cream; add one half teaspoon of ground cardamom, rose water, and one half cup of sugar. Allow to simmer slowly, constantly stirring, until the cream mixture has thickened into a syrupy consistency. Remove from heat; allow to cool. To serve, put a few cubes in a serving bowl, add some cream sauce, topped with pistachio slices.