22
Serves: 6 to 8
Ingredients:
Ricotta Cheese – 2 lbs
Sugar – 6 tablespoons
Cardamom Powder – 1/2 teaspoon
Beetroot, grated – 1/4 cup
Ghee/Clarified Butter – 2 teaspoons + for greasing
Rose Essence – 3-4 drops
Almonds, slivered – 2 tablespoons
Pistachios, slivered – 2 tablespoons
Method:
- Grease a 8×6″ (approximate size) dish or tray with some ghee. Keep aside.
- Puree beetroot without adding water. Pass the puree through a fine sieve and extract the juice. Keep aside.
- In a pan, take 1 lb ricotta cheese, 3 tablespoons sugar, cardamom powder and 1 teaspoon ghee. Mix until well combined.
- Place the pan on medium flame and keep stirring the mixture leaves the sides of the pan and starts to come together. Transfer the mixture into the greased dish. Using a greased spatula, level the cheese mixture.
- Now take 1 lb ricotta cheese, 3 tablespoons sugar, 1 tablespoon of extracted beetroot juice, rose essence and 1 teaspoon ghee. Mix until well combined.
- Place the pan on medium flame and keep stirring the mixture leaves the sides of the pan and starts to come together. Transfer the mixture into the greased dish, on top of the previous layer. Using the same greased spatula, level the mixture.
- Immediately sprinkle slivered almonds and pistachios on top and press them gently to stick to the fudge layer.
- Once cooled, cut into pieces and serve. Store the remaining fudge in an air-tight container, refrigerated.
