Serves: 4
Total Calories: 770
1. Prepare the dessert masala. Place the milk and ricotta cheese in a large microwave-safe bowl and, with an electric mixer or whisk, mix well. Place in the microwave and cook on high power 30 to 45 minutes, stopping first after 15 minutes, and then every 5 to 7 minutes, to stir, scrape the sides of the bowl, and mix everything together. Do this until you are left with about 2 cups of liquid. Every time you stop to stir, a thin skin will have formed on the surface break it, but carefully, to avoid giving yourself a steam burn.
2. Mix in the sugar, cardamom seeds, and dessert masala, then cook in the microwave on high another 5 minutes.
3. Transfer to a serving dish, let cool, then mix in the rose essence. Garnish with the dessert masala and refrigerate at least 4 hours until chilled. Serve cold.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Microwave Milk Pudding recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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