Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Wheat | not in our table | 0 |
| Saffron | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2.5 ltr milk
- 200 g cheese (ricotta)
- 150 g wheat grain
- 500 g sugar
- 50 g almonds
- 10 g cardamom powder (elaichi)
- 1 tsp saffron (kesar)
- 100 g ghee
- 1 small nutmeg
- alum powder
Directions
Soak the wheat in the water overnight.
Tie in a cloth and put some weight on it.
24 hours after roots come out from the wheat.
Dry them and grind like (kansar).
Mix wheat gruel in cold milk and cook on low heat.
Stir until the gruel comes up.
Add a pinch of alum powder.
Cook until all the water dries from the paste.
Add saffron and sugar.
When the paste thickens and stops sticking to the side of the pot, add cardamom (elaichi) and nutmeg powder.
Grease a plate and spread the mixture.
Decorate it with chopped almonds.
Cool and cut into pieces.
Category:Gujarati Desserts
Category:Milk and cream Recipes
Category:Ricotta cheese Recipes
Category:Wheat berry Recipes
Category:Almond Recipes
Category:Cardamom Recipes
Category:Saffron Recipes