Wednesday, April 22, 2009

Bhugga Khoya/Ricotta Cheese Sweet

Know what you eat:

Sesame seeds contain two unique substances: sesamin and sesamolin. Both of these substances belong to a group of special beneficial fibers called lignans, and have been shown to have a cholesterol-lowering effect in humans, and to prevent high blood pressure and increase vitamin E supplies in animals. Sesamin has also been found to protect the liver from oxidative damage.

Cheese: Cheese is a very good source of protein and calcium. It is also a good source of phosphorus, iodine and selenium.


1 cup part-skim kosher ricotta cheese (or mawa/khoya)
1/3 cup brown sugar (use more if you prefer)
1/2 cup sesame seeds
1 Tbsp chopped almonds
1 Tbsp chopped pistachios
1 Tbsp raisins (optional)
1 Tbsp dry coconut powder/shredded/grated
1 green cardamom powder
4-5 strands saffron threads

1. Powder sesame seeds coarsely and keep aside
2 .Pour ricotta cheese in a non stick kadai/pan. Keep stirring on a very low flame till the moisture is entirely evaporated. It may take about 25-30 mins.
3. Add sugar and powdered sesame seeds. Keep stirring for another 7-9 mins.
4. Switch off the gas.
5. Add dry fruits, saffron, cardamom powder. Mix together.
6. Let it cool down. Make balls of the mixture and if you have a mold like I used, best it will save some time plus each portion would be same.

1. This recipe can be refrigerated for upto 2 weeks.
2. You can use white sugar instead of brown sugar.
3. Ricotta cheese gets reduced in quantity after the water is evaporated.


Anonymous said...

This is such a creative recipe...keep it coming girl and thanks for posting at DLC global ganesha food festival!

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