Directions:
- Cook the Ricotta cheese and butter on low to medium heat.
- (Sometimes the Ricotta splatters; keep it half covered at low to medium heat, stirring often to avoid burning.) After about 1/2 hour, stir in the sugar and dry milk.
- Cook, while stirring, until the Ricotta is of dry consistency, like paste that can be easily spread (10 to 15 minutes).
- Mix in the almonds and crushed cardamom.
- Spread in a non-stick 12x18 cookie sheet, about 1/3 inches thick.
- Pat gently with wax paper or spatula to make it even.
- Cover with the varak sheets for decorative look.
- Cut into squares or diamond shape when cool.
- Store in the refrigerator.
- Variation: Cook the Ricotta in the microwave oven, starting with 5 minutes at high.
- You can also cook it in the conventional oven.
- May add about 1/2 cup cocoa powder along with sugar to give chocolate taste and look.
- Or add about 1 cup slightly roasted and ground sesame seeds, along with other nuts, towards the end of cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1474.81 Kcal (6175 kJ) | ||
| Calories from fat | 878.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 97.59g | 150% | |
|---|---|---|---|
| Cholesterol | 242.04mg | 81% | |
| Sodium | 367.93mg | 15% | |
| Potassium | 963.71mg | 21% | |
| Total Carbs | 103.84g | 35% | |
| Sugars | 83.84g | 335% | |
| Dietary Fiber | 5.72g | 23% | |
| Protein | 53.8g | 108% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.8mg | 10% | |
| Calcium | 1034.4mg | 103% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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