Ingredients
- 15 oz ricotta whole milk
- 3 tablespoon gulkand
- 6 paan leaves
- ¼ teaspoon rose water
- 1 can condensed milk
- 3 tablespoon milk powder
- ¼ teaspoon fennel seeds
- Green food color
- Tutti frutti + extra
- Gulkand for topping
Instructions
- Blend condensed milk, 2 tablespoon gulkand, paan leaves, fennel & rose water.
- Pulse ricotta till smooth & add to pan.
- Mix in milk powder & green color.
- Cook till it boils, then add the remaining gulkand.
- Stir till thick and non-sticky
- Spread in a parchment-lined tray.
- Top with tutti frutti & gulkand.
- rest in fridge for 3 hrs, cut & enjoy
Video
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