Though the name may sound unusual, this dessert is delicious!
1) 4 cups grated Doodhi
2) Ricotta cheese-1 portion or 1 cup
3) 1/2 cup condensed milk
4) 2 cups sugar
5) 3 cup Milk
6) cardamom powder (Elaichi)-1 tsp
7) 1/2 cup almonds, blanched and cut into thin slivers
1) I live in a area where Khoya is not easily available. Hence we make it at home.But i don’t like to station myself in front of gas stirring 2 hours a 1 ltr of milk into a cup of khoya.Instead found a simple way of doing it.
Heat a non-stick pan, add 1 portion of ricotta cheese. Let it heat for a minute and than add equal portion of milk into it. ex:- if you have a cup of ricotta cheese, than add 1 cup of milk into the non-stick pan.Let me boil and reduce into quantity of thick cheese. Than remove form the heat and let it cool
2) Heat a pan, add butter and grated doodhi to it.Cook, stirring frequently till the milk-gourd turns transparent. Another sign of doneness to watch for is, the separation of the ghee from the doodhi.
3) Now add milk, sugar, condensed milk and freshly prepared Khoya. Mix well and let it cook for another 5 minutes.
4) Cook till most of the moisture evaporates from the Halwa and it turns to a thick pudding consistency. Stir frequently to prevent scorching and burning.Add the cardamom powder(elaichi) and the green cooking colour. Green cooking colour gives a nice look of doodhi.
When done, turn off fire and allow to cool till just warm,Garnish with almond slivers and serve.
Information on Ricotta cheese:- http://en.wikipedia.org/wiki/Ricotta