1 can of part skim Ricotta Cheese
1-2 cups of sugar
1/4 gallon milk (2% or whole)
1 tsp vanilla essence
1 tsp cardamom ground
pistachio and almonds

Mix Ricotta Cheese with a little sugar (1-2 tbspoons).

Either make small round flat balls (like cookies) and bake in cup cake pan or spread out in a square or rectangular baking dish (about 1/2 in thick).

Pre heat oven to 375 degrees and bake for about 45 minutes (less if making rounds) or until they turn lightly brown. Remove baked cheese rounds into a deep dish and let cool. If baked in a square pan, cut the cheese into 1 -2 squares.

Meanwhile heat milk on low heat. Once it is boiling add sugar and continue to simmer on low flame for 30-40 minutes. Add a few drops of rose or vanilla essence.

Pour the milk over the cheese rounds or squares. Add some ground cardamom. Chill in a refrigerator.

Garnish with chopped pistachio and sliced almonds and serve cold.