 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ready, Set, Cook! Reynolds Wrap Contest Entry. It is a very rich, popular and conveniently available desert in North India. But when I came to USA I couldn’t find the same tasting dish anywhere. It requires almost half a day of preparation and cooking to get this dish right. It was easier to spend that much time on one dish before I had kids but wasn’t possible afterwards. So I tried to find a shortcut and after many trials & errors, I finally got it right. I am so glad to create this recipe because it is all time favorite of my kids. Now with Reynolds wraps I don’t have to worry about scraping the pan. Thank you Reynolds Wrap. Ingredients:
16 ounces heavy cream |
8 ounces ricotta cheese |
2 cups powdered milk |
14 ounces condensed milk |
8 ounces dark chocolate (chunks preferred) |
1 cup slivered almonds |
1 cup unsalted shelled pistachio (powdered or roughly chopped) |
1 tablespoon honey |
2 teaspoons cardamom powder |
reynolds wrap foil |
Directions:
1. Mix everything.
2. Pour in a small baking pan covered with Reynolds Wrap.
3. Bake it at 400F for 20-25 minutes in the oven until it is light golden brown.
4. Take it out in a serving dish and let it chill.
5. Serve it as it is or with a scoop of Ice Cream.
|
|