Did we ever think that we would be in the midst of these unsettling times? Honestly who would ever have thought that the world would come to this? Travel ban, social distancing, restaurants closed, emergency services only! Well to top it all up I lost four years worth of my food blog posts, my creations, part of me is gone. Gone forever. I definitely take the blame for it, if trusting someone one hundred percent is wrong.
S T R E S S E D. To say the least. Try reversing the word “Stressed”. See what we got? Desserts. Isn’t that a sign? I am taking this seriously and drowning myself in dessert making. Indian sweets in particular, where my weakness lies.
Here is another variation of the “Shondesh” or cheese fudge from my last post. Very similar except uses sugar instead of jaggery. I have added a delicate flavour too. Rose water. Delicate is the key word here. Adding more than needed ruins the flavour though.
Recipe; made 26 pcs using 1 Tbsp measure each
Ricotta cheese 2 cup
Ghee 4 Tbsps
Sugar 1 cup
Milk powder 1 cup
Rose water 1/2 tsp
Rose petals 1 tbsp
Pistachio slivers 1 tbsp
Take the ghee in a flat bottomed non stick pan on low medium flame. Wait for it to melt then add the cheese, give it a nice mix. Add the sugar, milk powder and keep stirring making sure it does not catch the bottom of the pan, until the water evaporates and the mixture comes together, leaving the side of the pan, about 45 minutes. Add the rose syrup. Put the gas off.
Collect the mixture on a plate. Wait for it to cool a bit, such that it can be handled. Divide into about 18 pieces, about a table spoon measure for a portion. Grease both the palms, press the portion into a flat shondesh or if you have wooden molds, press the portion into a greased mold that has been sprinkled with rose petals and pistachio slivers. Gently remove them from the mold.
Stay calm and eat Shondesh!