Ricotta Cheese Mithai Recipe Video

This is a delicious and very quick dessert that everyone will love. I love this recipe for so many reasons and I hope you will too. It's great for entertaining, for making as a gift for someone or to take to a potluck, and for getting your kids involved in the kitchen.

Summary

Preparation Time5 MinCooking Time50 Min
Ready In55 MinDifficulty LevelEasy
Health IndexJust EnjoyServings10
CuisineCourse
TasteFeel
MethodVegetarian
Main Ingredient, Interest Group

Recipe Story

My parents came over here in the late 60's and they missed so many of the Indian specialties and ingredients. In order to recreate the tastes from back home they had to come up with close substitutions. This dish is one of those fusion desserts that some of the moms from over 35 years ago was created for entertaining. Even though Indian sweets are so widely available today this is still one of my favorites. In India, many of the sweets are made with milk that is boiled for hours to get that thick rich flavor. This dish may not be as good as the authentic one, but it comes close enough and it saves you so much time in the kitchen.

Ingredients

 Ricotta cheese48 Ounce
 Dry evaporated milk1 1⁄2 Cup (24 tbs) (Carnation)
 Sugar2 Cup (32 tbs)
 Chopped pistachios1 Cup (16 tbs) (For Topping)
 Ricotta cheese16 Ounce
 Dry evaporated milk1⁄2 Cup (8 tbs) (Carnation)
 Sugar3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size

Calories 673 Calories from Fat 293

% Daily Value*

Total Fat 34 g51.7%

Saturated Fat 18 g90.2%

Trans Fat 0 g

Cholesterol 106.5 mg

Sodium 203.4 mg8.5%

Total Carbohydrates 69 g23.1%

Dietary Fiber 1.5 g6%

Sugars 61.4 g

Protein 27 g53.4%

Vitamin A 20% Vitamin C 2.7%

Calcium 51.7% Iron 7.7%

*Based on a 2000 Calorie diet

Directions

Mix the Ricotta Cheese, Sugar, & Dry Carnation Milk until it is a smooth consistency. If your child is involved mix in a separate bowl. If you are on your own you can mix the ingredients right in the pan because it doesn't need to be greased. (So minimal dishes and clean up).

Bake for 45-50 minutes at 350 degrees. The mithai should pull away from the sides and the top should be caramelized and it should no longer be of a liquid consistency.

Cool and then top with chopped pistachios (optional)

Refrigerate for 2 hours

Cut and plate!

Editors Review

Indian sweet with ricotta cheese is definitely an invention by the chef! For all those who wish to try out different variation of the popular Indian cheese based dessert with easily available ingredients, this Ricotta cheese mithai is a refreshing change. Hassle free, easy to follow directions from the chef make it even more great! So, be it in India or abroad, you still get to savor your favorite desserts!

Comments

Anonymous

hajra says :

hmmmmmmmmmmm...... good resipee.
Posted on: 30 June 2009 - 2:17pm
Ganesh Dutta profile page

Ganesh Dutta says :

interesting recipe history.......with cute kid!
Posted on: 8 July 2007 - 5:57pm
butterbites profile page

butterbites says :

Bravo! Looks great !
Posted on: 5 July 2007 - 7:07pm
sumoanand profile page

sumoanand says :

woho.. Anjulina's video recipe
Posted on: 5 July 2007 - 5:24pm
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