← Nouns Cooking · Indian

Ingredients

• 1 tsp ghee, for the tin
• 425 g full-fat ricotta (or crumbled fresh paneer)
• 395 g tin of sweetened condensed milk
• 1 tsp ground cardamom
• 1 pinch Saffron (optional)
• 3 tbsp Pistachios, thinly sliced
• 1 tsp Rose water (optional)

Method

1. Grease a 20 cm square tin (or a small tray) with the ghee and line the base with baking paper.
2. Put the ricotta and condensed milk in a wide non-stick pan and stir together over medium heat.
3. Cook for 20–25 min, stirring and scraping the base and sides constantly, until the liquid evaporates and the mixture thickens into a grainy mass that pulls away from the pan. Lower the heat if it starts to catch.
4. Stir in the cardamom, saffron and rose water, then spread evenly in the tin. Press the pistachios on top.
5. Cool, then chill for 2 hours until set. Cut into squares and keep in the fridge for up to 4 days.

Tips

• The traditional method curdles 3 litres of simmering milk with vinegar or lemon and slowly cooks the chenna with sugar; it takes longer but tastes even milkier.
• Contains dairy and pistachios (tree nuts).

Sources

Written in our own words after cross-checking these recipes:

Ministry of Curry BBC Good Food Hebbar's Kitchen