Easter is around the corner and a lot of folks would be meticulously working on a mouth watering spread for that special lunch /dinner with friends and family. While there are a lot of traditional favorites for the occasion, an unusual dish is always a welcome addition to the menu. Leave aside the usual puddings and cakes for something wonderfully delightful. A pudding made with ricotta cheese and served with assorted seasonal fruits can add zing to even the most boring conversations that sometime follow a lunch or dinner!!
Read on for the recipe -
Preparation Time -
Ingredients -
Preparation - Dilute the vinegar with 2 tbsp water.
Cooking - Boil 1/2 litre of milk in a pan. When it comes to full boil, add the diluted vinegar. Boil for another 4-5 minutes so that the chenna/ricotta cheese ( solid portion of the milk) clearly separates from the remaining liquid. Drain the liquid. Wash the chenna/ricotta cheese under running water to remove traces of vinegar. Squeeze out the remaining liquid from the chenna/ricotta cheese. Allow it to cool down.
Heat a little ghee on a pan. Fry the cashews to a golden shade. Remove from pan and keep aside.
Add the pistachio flakes to the same pan and lightly fry for 30 seconds. Remove from pan.
Cooking: Heat a thick bottomed wok. Add the remaining milk and bring to a boil. Allow it to reduce to half the original volume.
Then add condensed milk, saffron strands, sugar and fried cashews. Let it simmer for 10 mins before you add the chenna/ricotta cheese.
Keep stirring at regular intervals till the mixture becomes thick ( 'rabdi' like consistency ), Add the pistachio flakes, remove from the flame and keep aside.
Allow it to chill in the refrigerator for 3-4 hours before serving.
Take the chopped fruits in a bowl and drizzle the khira/ricotta cheese pudding generously all over it. Dig in !!!
Note - Khira is traditionally prepared as a offering in the Puri Jaganaath Temple of Odisha.
Read on for the recipe -
Preparation Time -
Ingredients -
- 1.5 litres whole milk ( or 1 liter milk and 2/3 cup Ricotta cheese )
- 1/2 cup condensed milk
- 7-8 cashews
- 2 tbsp pistachio flakes
- 1 tsp vinegar
- 1-2 tbsp sugar
- a pinch of saffron
- 1/2 tsp ghee/clarified butter
- 2 cups assorted fruits ( Fig, Kiwi, Apple, Pineapple, Watermelon, Grapes )
Preparation - Dilute the vinegar with 2 tbsp water.
Cooking - Boil 1/2 litre of milk in a pan. When it comes to full boil, add the diluted vinegar. Boil for another 4-5 minutes so that the chenna/ricotta cheese ( solid portion of the milk) clearly separates from the remaining liquid. Drain the liquid. Wash the chenna/ricotta cheese under running water to remove traces of vinegar. Squeeze out the remaining liquid from the chenna/ricotta cheese. Allow it to cool down.
Heat a little ghee on a pan. Fry the cashews to a golden shade. Remove from pan and keep aside.
Add the pistachio flakes to the same pan and lightly fry for 30 seconds. Remove from pan.
Cooking: Heat a thick bottomed wok. Add the remaining milk and bring to a boil. Allow it to reduce to half the original volume.
Then add condensed milk, saffron strands, sugar and fried cashews. Let it simmer for 10 mins before you add the chenna/ricotta cheese.
Keep stirring at regular intervals till the mixture becomes thick ( 'rabdi' like consistency ), Add the pistachio flakes, remove from the flame and keep aside.
Allow it to chill in the refrigerator for 3-4 hours before serving.
Take the chopped fruits in a bowl and drizzle the khira/ricotta cheese pudding generously all over it. Dig in !!!
Note - Khira is traditionally prepared as a offering in the Puri Jaganaath Temple of Odisha.
